Potato breeding programs at Michigan State University and Texas A&M have been churning out modified spuds for the better part of a decade, if not longer, but thanks to A&M's Creighton Miller, we now have a better idea of the 'designer' potato's target market. "What we're doing now is developing unique varieties that appeal to the younger set that is high-income that are willing to try something different," he explained in an interview with AgriLife Today, holding a variety of product, including a "gourmet" potato sporting "red flesh with splashes of yellow." Michigan State's program, meanwhile, has developed a variety called "Raspberry." According to a report in Txchnologist, that potato has vibrant red flesh and a skin that's flavored like the fruit. You might get a good feel for how it tastes by taking a bite while it's still garden-fresh, but that particular potato, along with another simply referred to as "MSQ558-2RR," are likely destined to end their lives as thin-cut chips. De-licious.
[Photo credit: Texas A&M AgriLife Communications]