The oblong tubers have a red and yellow "pinto type" skin pattern, which makes them appealing to smaller specialty markets, and the Pinto Gold name highlights the unique skin colour pattern and the tubers' yellow flesh.
Gregory Porter, who leads UMaine's potato breeding program, is a professor of plant, soil, environmental sciences and agronomy. He said the potatoes are excellent roasted, but can also be used for boiling, pan frying, baking and in salads.
The Pinto Gold is the fourth potato variety released by UMaine since 2014. The university, in partnership with the Maine Potato Board, previously released Easton, Sebec and Caribou Russet. Although the Pinto Gold will likely never be produced on thousands of acres in the state, Porter said he believes it will be beneficial for small-scale growers, restaurants, home cooks and gardeners.
According to mainebiz.biz, the variety is adapted to cool, northern growing areas and produces a high yield of small tubers under those conditions.