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

When planting, choosing can quickly become difficult! Taste, type of pulp, growing season, resistance… So many parameters that have to be reconciled to ensure a good potato harvest.

How to choose the right potato varieties to grow?

  1. Choose the variety of potatoes according to their use in cooking
  2. Potato varieties by skin
  3. Growing different potatoes for taste
  4. Choose potatoes according to the growing season
  5. Prioritize yield with the right potato varieties
  6. Selection of disease-resistant potato varieties
  7. Our 6 best potato varieties together according to all criteria

Choose the variety of potatoes according to their use in cooking

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

Firm potatoes

Firm-fleshed potato varieties they retain their shape and firmness during cooking. They are ideal for a variety of dishes such as salads, stewing or stir-frying. Specifically, you can choose: ‘Charlotte’, ‘Ratte’, ‘Chérie’, ‘Nicola’, ‘Agata’, ‘Annabelle’, ‘Charlotte’, ‘Chérie’, ‘Pompadour’, ‘Rosabelle’, ‘Samba’

Potatoes with soft flesh

Soft-fleshed potatoes have a creamier texture after cooking and can be crushed with a fork. They go well in gourmet dishes such as purees and soups, and some use them on French 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 puree, for frying and even for some types of baked goods. This is especially the case ‘Vitelotte’, ‘Désirée’, ‘Rouge de Flandres’, ‘Bleue d’Artois’, ‘Bintje’, ‘Vitelotte’, ‘Yukon Gold’

Varieties of potatoes according to their skin

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

The thickness of the skin of potatoes affects their resistance to diseases, storage and use in cooking.
The thickness of the skin of potatoes affects their resistance to diseases, storage and use in cooking. 

Potatoes with thin skin

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

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

Potatoes with medium skin

There are also medium-skinned varieties 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.

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

Potatoes with a thick skin

Potatoes with a thick skin are much more resistant. They are ideal for long-term storage even in preparations requiring long cooking.

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

Growing different potatoes for taste

Is taste, nothing but taste, a priority for you? We have classified some common potato varieties according to their taste:

  • Rat‘: A distinct nutty flavor, popular for gourmet recipes.
  • Vitellotte‘: Unique taste and vibrant color for visually attractive dishes.
  • Rosevale‘: Red skin and yellow flesh, soft and slightly sweet, ideal for baking in the oven.
  • Desiree‘: Light yellow flesh, red skin, rich flavor that goes well with gratins and purees.
  • Charlotte‘: Mild taste, excellent in salad or porridge.
  • Bintje‘: Versatile for stir-fries, purees and even soups.
  • Yukon Gold‘: Buttery yellow flesh, perfect for creamy mash or roast potatoes.
  • Nicola‘: Mild flavor, very popular in gourmet salads.
  • Agatha”: Very versatile, suitable for many cooking methods.
  • Mona Lisa‘: Good cooking resistance, slightly sweet taste, very versatile.
  • Amanda‘: Tender flesh, ideal for steaming or in salads.
  • My sweatheart‘: Firm and tasty flesh, suitable for frying and roasting.

Choose potatoes according to the growing season

Potato growing time is a fundamental aspect to consider when planning a vegetable garden, predicting harvest, consumption and preservation. In reality, not all potato varieties stay underground that long.

Early, mid-early or late potatoes: find out about the growing time of different potato varieties.
Early, mid-early or late potatoes: find out about the growing time of different potato varieties.

Early potato varieties

Their cultivation period is between 70 and 90 days after planting. They are ideal for getting new potatoes at the beginning of the season and then renewing the vegetable garden. We will find there ‘Belle de Fontenay’, ‘Sirtema’, ‘Chérie’, ‘Annabelle’, ‘Ratte’, ‘Ostara’, ‘Swift’

Half-broken varieties

It is harvested 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 time between 120 and 150 days. They are ideal for long-term storage. It can be included ‘Bintje’, ‘Désirée’, ‘Vitelotte’, ‘Bleue d’Auvergne’, ‘Corne de Gatte’, ‘Rouge des Flandres’, ‘Agata’, ‘Yukon Gold’

Prioritize yield with the right potato varieties

Some gardeners will have concerns when growing potatoes maximize their harvest and canning potatoes, while others are more likely to look for specific characteristics. Not all varieties offer the same yield, so this is an essential element of selection!

  • Potato varieties good performance: ‘Adriana’, ‘Bintje’, ‘Blanche’, ‘Bleu d’Artois’, ‘Charlotte’, ‘Désirée’, ‘Élodie’, ‘Mona Lisa’, ‘Nicola’, ‘Roseval’, ‘Agata’, ‘Rouge’ ‘of Flanders’, ‘Yokon Gold’… ;
  • Potato varieties average yield: ‘Amandine’, ‘Apollo’, ‘Bernadette’, ‘Chérie’, ‘Juliette’, ‘Pompadour’, ‘Annabelle’… ;
  • Potato varieties low yield they 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 time in the fight against diseases in the vegetable garden, and especially the terrible mildew, we recommend that you pay attention to the varieties that you grow. Varieties most resistant to diseases are: ‘Agata’, ‘Charlotte’, ‘Belle de Fontenay’, ‘Victoria’, ‘Sarpo Mira’, ‘Charlotte’, ‘Désirée, ‘Chérie, ‘Monalisa’ and ‘Annabelle’.

On the other hand, although they are interesting in taste, these varieties of potatoes it turned out to be more fragile: ‘Bintje’, ‘Ratte’, ‘Amandine’, ‘Nicola’, ‘Vitelotte’, ‘Roseval’, ‘Maris Piper’, ‘Pompadour’.

For added simplicity, opt for disease-resistant potato varieties.
For added simplicity, opt for disease-resistant potato varieties. 

Our 6 best potato varieties together according to all criteria

Considering all the criteria we just mentioned, we tried to extract the best varieties of potatoes for gardeners looking for a balance between culinary qualities and ease of cultivation.

  • ‘Charlotte’ , the winner: this firm-fleshed variety is highly prized for its flavor and cooking versatility. The Charlotte potato has a thin skin, good disease resistance and a medium growing season for good yield and excellent preservation.
  • ‘Desiree’: with its red skin and yellow flesh, it offers good resistance to scab and viruses. This variety is prized for its flavor and texture allowing for a wide range of uses. It also has a good yield and keeps well.
  • ‘Agata’: versatile variety with good cooking performance and mild taste, early maturity and good disease resistance. 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 delicate taste. It has good disease resistance, early cultivation life and good storage.
  • “Sarpo Mira” : although less known in France, this variety is exceptional in its resistance to powdery mildew. It offers excellent yield and good preservation, although its taste is less delicate than other varieties.
  • ‘Rat’: potato rolls are a traditional variety that enjoys a reputation for excellent taste. It is relatively disease resistant and stores well, but does not produce as high a yield as other varieties. It is ideal for gardeners who prefer quality and taste over quantity.

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