On Apr 10, 2013, strange2u from Hinsdale, IL wrote:
According to Wood Prairie Farm, Onaway is a round white potato, with tender skin and moist flesh. It is best boiled, baked, or Au Gratin.
On Mar 18, 2006, Farmerdill from Augusta, GA (Zone 8a) wrote:
Potato Association of America: "A selection from a cross between USDA X96-56 x Katahdin. It was released by Michigan and the USDA in 1956. Onaway is an early maturing variety with low specific gravity and is used primarily for the out-of-the-field fresh market. It is high yielding and is grown primarily in Michigan with some production in the Northeast. Plants are medium to large and upright. Stems are large, thick and prominently angled. Nodes are somewhat swollen and reddish. Internodes are reddish, wings are prominent and extremely waved. Leaves are medium sized and green. Inflorescence is branched and flowers are pink. Corolla is small sized and pink to reddish. Anthers are orange yellow and pollen is medium to abundant."