Is there a time of year or type of potato that has a higher content of sugar?

Typically at the harvest the potatoes may have excess starch and sugars, so if frying we recommend cutting the potatoes and rinsing in water or soaking multiple times till the water is clear.

Anytime a potato is stored below 40° F the starch will turn to sugar. Proper storage is 45-48° F for baked, mashed, etc. and 50-55° F for fresh fries.