|Origin||United States, 2003|
The Adirondack varieties are unusual because both the skin and the flesh are colored and have high levels of anti-oxidants. They are described as "Early- to mid-season, medium- to high-yielding variety. Dark green decumbent to spreading vines bear oblong to long, slightly flattened, purplish-red-skinned tubers with shallow eyes and pink to red flesh."
- "Adirondack Red; a red fleshed, red-skinned, specialty potato variety". Cornell University. Retrieved 2010-04-21.
- "Vegetable Varieties for Gardeners". Cornell University. Archived from the original on 2010-02-12. Retrieved 2010-04-21.
- "ADIRONDACK RED" (PDF). NCSU. New York State College of Agriculture and Life Sciences, Cornell University. 2004. Retrieved November 30, 2016.
- Harrison, Christy, "Heirlooms-to-Be", Gourmet Magazine, 2/21/2008
- Washington State University, Potato Varieties: Red-skinned Varieties
- "Adirondack Reds are not experimental", Times Union' (Albany, NY), 12/10/2008[permanent dead link]