Potatoes: a complete guide to choosing the right variety to grow

At planting time, the choice can quickly turn! Taste, type of meat, growth period, resistance… So many parameters that must be tried to be combined to ensure a good potato harvest.

How to choose the right potato varieties to grow?

  1. Choose your potato variety based on their culinary use
  2. Potato varieties according to skin
  3. Growing a variety of potatoes for flavor
  4. Choosing your potatoes with the growing season in mind
  5. Prioritize yield with the right potato varieties
  6. Selection of disease resistant potato varieties
  7. Our 6 main potato varieties with all criteria combined

Choose your potato variety based on their culinary use

Not all potatoes have the same cooking characteristics, so choosing which potato variety to use in a recipe will depend on the result you’re looking for in terms of texture.

Firm potatoes

Potato varieties with firm flesh they retain their shape and firmness when cooked. They are ideal for various dishes, for example salads, steamed or sautéed. In particular, you can choose: ‘Charlotte’, ‘Ratte’, ‘Chérie’, ‘Nicola’, ‘Agata’, ‘Annabelle’, ‘Charlotte’, ‘Chérie’, ‘Pompadour’, ‘Rosabelle’, ‘Samba’

Soft-fleshed potatoes

Soft-fleshed potatoes a creamier texture after cooking and can be shredded with a fork. They are suitable for gourmet dishes such as purees and soups and some even use them for stir-fries. For this use, consider: ‘Amandine’, ‘Monalisa’, ‘Belle de Fontenay’, ‘Roseval’, ‘Amandine’, ‘Élodie’, ‘Marabel’,…

Flour potatoes

Varieties with floury flesh are ideal for creation creamy purees, for frying and even for some cakes. This is especially the case ‘Vitelotte’, ‘Désirée’, ‘Rouge de Flandres’, ‘Bleue d’Artois’, ‘Bintje’, ‘Vitelotte’, ‘Yukon Gold’

Potato varieties according to skin

Even if you don’t really realize it when you peel themthe thickness of the potato skin is an important criterion! It affects disease resistance, storage and, of course, its use in cooking. So we can classify the varieties into three groups:

The thickness of the potato's skin affects its disease resistance, storage and cooking use.
The thickness of the potato’s skin affects its disease resistance, storage and cooking use. Copyright (c) 2022 nednapa/Shutterstock. No unauthorized use.

Thin-skinned potatoes

Thin-skinned varieties are often preferred for quick-cooking preparations where the skin can be eaten. This allows you to preserve all the nutrients and saves you a lot of time! However, thin skin makes these potatoes less shock resistance and easy to store.

For example: ‘Charlotte’, ‘Amandine’, ‘Ratte’, ‘Belle de Fontenay’, ‘Annabelle’, ‘Chérie’, ‘Rosabelle’

Medium skin potatoes

There are also varieties with medium thickness skins that offer a compromise between disease resistance and ease of preparation. These potatoes are versatile and can be used in many recipes without the need for systematic peeling.

Notable: ‘Yukon Gold’, ‘Kennebec’, ‘Red Pontiac’, ‘Agata’, ‘Elodie’, ‘Marabel’, ‘Monalisa’, ‘Nicola’, ‘Pompadour’, ‘Samba’

Thick-skinned potatoes

Thick-skinned potatoes are much more resistant. They are ideal for long-term storage, even in preparations that require a long cooking time.

This is the case: ‘Désirée’, ‘Vitelotte’, ‘Bintje’, ‘Roseval’, ‘Bleue d’Artois’, ‘Kennebec’

Growing a variety of potatoes for flavor

Is taste, rather than taste, a priority for you? We have ranked some common potato varieties according to their taste appeal:

  • the rat‘: A distinctive nutty flavor, popular in gourmet recipes.
  • Vitellotte‘: Unique flavor and vibrant color for visually appealing dishes.
  • Rosevale‘: Red skin and yellow flesh, soft and slightly sweet, perfect for cooking in the oven.
  • Desiree‘: Pale yellow flesh, red skin, rich flavor, good for au gratins and purees.
  • Charlotte‘: Subtle flavor, excellent in salad or porridge.
  • Bintje‘: Versatile for chips, purees and even soups.
  • Yukon Gold‘: Buttery yellow meat, ideal for making creamy mash or roast potatoes.
  • Nicholas‘: Mild flavor, very popular in gourmet salads.
  • Agatha : Very versatile, suitable for many cooking methods.
  • Mona Lisa‘: Good resistance to cooking, slightly sweet taste, very versatile.
  • Amandine‘: Fine meat, ideal for steaming or in salads.
  • Darling‘: Firm and tasty meat, well suited for frying and roasting.

Choosing your potatoes with the growing season in mind

The duration of potato growth is an essential aspect to consider when organizing the garden, announce the harvest consumption and conservation. In fact, not all varieties of potatoes stay underground for a long time.

Early, mid-early or late potatoes: learn about the growing season of different potato varieties.
Early, mid-early or late potatoes: learn about the growing season of different potato varieties. Copyright (c) 2022 Viktor Sergeevich/Shutterstock. No unauthorized use.

Early potato varieties

After planting, they have a cultivation period of 70 to 90 days. They are ideal for getting new potatoes at the beginning of the season and then renewing the vegetable garden. We find it there ‘Belle de Fontenay’, ‘Sirtema’, ‘Chérie’, ‘Annabelle’, ‘Ratte’, ‘Ostara’, ‘Swift’

Semi-early varieties

They are collected between 90 and 110 days. This is the case ‘Charlotte’, ‘Chérie’, ‘Pompadour’, ‘Amandine’, ‘Charlotte’, ‘Nicola’, ‘Roseval’, ‘Monalisa’

Late potatoes

They generally require a longer cultivation period Between 120 and 150 days. They are perfect for long-term storage. can enter ‘Bintje’, ‘Désirée’, ‘Vitelotte’, ‘Bleue d’Auvergne’, ‘Corne de Gatte’, ‘Rouge des Flandres’, ‘Agata’, ‘Yukon Gold’

Prioritize yield with the right potato varieties

When it comes to growing potatoes, some gardeners will be worried and maximize their harvest preserve potatoes while others will look for specific features. Varieties do not offer the same yield, so it is an essential element to choose!

  • Potato varieties good performance: ‘Adriana’, ‘Bintje’, ‘Blanche’, ‘Bleu d’Artois’, ‘Charlotte’, ‘Désirée’, ‘Élodie’, ‘Mona Lisa’, ‘Nicola’, ‘Roseval’, ‘Agata’, ‘Rouge’ ‘ ‘Flanders’, ‘Yokon Gold’
  • Potato varieties average return: ‘Amandine’, ‘Apollo’, ‘Bernadette’, ‘Chérie’, ‘Juliette’, ‘Pompadour’, ‘Annabelle’
  • Potato varieties low yield are : ‘Belle de Fontenay’, ‘Galante’, ‘Corne de Gatte’, ‘Vitelotte’, ‘Ratte’, ‘Bleu d’Auvergne’

Selection of disease resistant potato varieties

If you don’t want to spend your time to fight horticultural diseases and especially against downy mildew, we recommend that you pay attention to the varieties you plant. Varieties the most resistant to diseases they are: ‘Agata’, ‘Charlotte’, ‘Belle de Fontenay’, ‘Victoria’, ‘Sarpo Mira’, ‘Charlotte’, ‘Désirée’, ‘Chérie’, ‘Monalisa’ and ‘Annabelle’.

On the other hand, even if they are interesting in terms of taste, these potato varieties is more fragile: ‘Bintje’, ‘Ratte’, ‘Amandine’, ‘Nicola’, ‘Vitelotte’, ‘Roseval’, ‘Maris Piper’, ‘Pompadour’.

For greater simplicity, choose disease-resistant potato varieties.
For greater simplicity, choose disease-resistant potato varieties. Copyright (c) 2020 Anita2112/Shutterstock. No unauthorized use.

Our 6 main potato varieties with all criteria combined

Considering all the criteria we have just listed, we have tried to come up with it the best potato varieties For the gardener looking for a balance between culinary features and ease of use.

  • ‘Charlotte’ Winner: This firm-fleshed variety is highly prized for its flavor and versatility in cooking. Charlotte potato it has a thin skin, good resistance to diseases and a good yield during the cultivation period and excellent preservation.
  • ‘Desiree’: with its red skin and yellow flesh, it offers good resistance to scab and viruses. This variety is appreciated for its taste and texture which allows for a wide range of uses. It also performs well and is well maintained.
  • ‘Agata’: A versatile variety with good cooking performance and mild flavor. It has an early maturity and good resistance to diseases. It is a good choice for those looking for fast and reliable performance.
  • Belle de Fontenay’: It is a traditional French variety with firm flesh, known for its fine taste. It has good disease resistance, early crop life and good storage.
  • ‘Sarpo Mira’ : Although less popular in France, this variety is exceptional in terms of its resistance to mildew. It offers an excellent yield and good preservation, although the taste is finer than other varieties.
  • ‘Rat’: there finger potatoes it is a traditional variety with an excellent taste reputation. It is quite disease resistant and stores well, but does not yield as well as other varieties. It is ideal for the gardener who prefers quality and taste over quantity.

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