Vegetable
Pontiac
B tier
Pontiac (often Red Pontiac) is a round red with white flesh and moist, somewhat waxy texture for boiling and early crop sales. Bright skins sell well washed in clear bags. It bruises and stores less heroically than some maincrops, so it shines as a new-season red rather than a long cellar keeper. Boil for salads and steam tables; bake when skins are sound and unblemished. Popular in parts of North America and exported seed systems. Flavour is mild and straightforward, happy with butter, dill, or simple salt.
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Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Red Pontiac was released for North American gardens and farms.
Variety became a common red table potato.
Canadian and US markets continued Pontiac-type reds.
Pontiac remained available as a traditional red boiler.