It’s a classic and yet the potato remains a key element on our plates. It tickles our taste buds as much as our creativity which seeks to rediscover it in all its forms, colors and variations: fried, in gratin, in puree or in fries and cut into cubes, slices, etc. It’s an ingredient that you think you know like the back of your hand (and your palate). However, when we stroll around the stalls of our markets and supermarkets, our eyes sometimes catch ourselves lingering on the potatoes. And from one crate to another, no two potatoes are the same. And beyond this single physical difference, their taste and texture are also varied! Here’s a guide to choosing the right potato variety for your recipe.
If you are a cooking enthusiast and want to take it to the next level and make higher-end dishes with potatoes, become a connoisseur and choose them carefully.
Firm-fleshed potatoes
Firm-fleshed potatoes have excellent cooking properties. They are mainly used for long cooking (in water or sautéing) and steam cooking. They are commonly found in gratins, stews, salads, sauerkraut and gourmet raclettes.
Amandine: for cooking in water, steam, simmer or pan-fry
Annabelle : very good cooking resistance, ideal for steaming or simmering
Belle de Fontenay: enjoy its slightly nutty taste in salads or steam cooking
BF15 : this cross between Flava and Belle de Fontenay is perfect steamed, baked or pan-fried
Charlotte : the reference for firm-fleshed potatoes can be steamed, in salads or in a pan
Darling : wrapped in its beautiful smooth red color, it can be enjoyed in salad, pan-fried or steamed
Franceline : its very tender texture is ideal for simmering or baking in the oven
Nicola : originating from Germany, it is steamed, in salad or preferably fried
Ostara : for cooking in the oven or steaming
Pompadour: perfect for salads, but also steamed or fried
Gears : To enjoy its flavor reminiscent of chestnuts, cook it preferably steamed, fried or in salads
Roseval: For this very firm potato variety, prefer steam cooking.
Potatoes with floury flesh
We know they are ideal for stews, soups and purees, because they are easy to mash. However, do not limit them to these uses. Indeed, used for fries and chips, they will be crunchy on the outside and soft on the inside while absorbing little oil during cooking.
Agria: preferred for soufflé apples, but also suitable for fries or in the oven
Bintje: this potato is the queen of fries, but it also makes good purees and tasty soups
Caesar : it is ideal for soups
Manon et Marabel : in fries, in mashed potatoes or in soup, anything goes with these varieties of potatoes
Soft-fleshed potatoes
Opting for a variety of potatoes with soft flesh guarantees a succulent dish. In fact, these varieties have the particularity of absorbing the taste of the different foods that accompany them when cooked, particularly in a gratin, a sauce or a baked meat dish.
Agata : ideal for simmered or baked dishes
Mona Lisa : it holds better than Bintje and can be used to make fries, purees or soups
Samba : it is the champion of whole baked potatoes, especially in foil
Want an original potato variety?
Blue Belle : the one with purple moons is generally eaten in puree, fries or in soups.
Corne de Gatte: it has an irregular shape and is particularly suitable for salads, steaming or even frying.
Partridge Eye (or King Edward potato named after King Edward VII): ideal for fries, mashed potatoes or baked
Rosabelle : this ware potato with red skin and yellow flesh and tender to steam.
Vitelotte : its almost black skin and purple flesh bring a touch of originality to salads or homemade chips.
For colorful purees, you can also use old varieties brought up to date. This is the case of theBleue d’Artois‘ or even ‘Rose of France‘ which display blue, purple or red colored flesh.
An infographic to summarize each potato variety:
Questions/answers for choosing the right potato variety
What are the best varieties of potatoes?
There really isn’t a best variety. of potatoes. Some are simply more suitable for certain uses or certain dishes. You can therefore decide to choose the type of potato suited to your dish to successfully complete your recipe. Still, some are popular for their more assertive taste like the Ratte potato and its pleasant chestnut taste and the Belle de Fontenay with its hazelnut taste. Others like Charlotte, Annabelle, Amandine, Franceline and Roseval are also very popular, because they are very versatile.
What is the most versatile potato variety?
THE soft-fleshed potatoes like the Élodie, the Monalisa or the Samba are undoubtedly the most versatile. In fact, they allow you to make good fries and always hold up well when cooking. And even if we tend to confine it to making fries, the Bintje remains very versatile in the kitchen. It can be roasted, pureed and added to gratins and soups without problem. Same thing for the Charlotte potato.
What is the best variety of potato for fries?
Bintje is best known in France and Belgium, but it is sometimes difficult to find in supermarkets. You can turn to Russet (or Idaho) which contains more starch than all other varieties. In addition, it cooks more quickly, absorbs less fat and produces lighter, crispier fries. Other good varieties include Charlotte, Caesar, Manon and Monalisa. Whenever possible, choose in all cases smooth, regular and oblong potatoes.
What are the best potato varieties to plant?
The Ditta Potato and the Alouette have a good yield and resists mildew well. If you fear this cryptogamic disease, you can also cultivate Eden, Maïwen, Temptation, Kelly, Sarpo-Mira or even Passion.
To have them all year round, you can also take into account their degree of precocity which conditions the harvest dates. Here there are early potatoes, early potatoes (Belle de Fontenay, Amandine, Sirtema, Vanessa, Apollo, Manon, Rosabelle, etc.), early potatoes (BF15, Bonotte, Désirée, Charlotte, Mona Lisa, Ratte, Marine, Roseval, etc.) and late potatoes (Bintje, Bleue d’Auvergne, Edgecote Purple, Vitelotte, etc.).
Finally, if your concern is rather to sow a productive varietythink of Dolreine, Erionne, Marabel, Monalisa, Rosabelle or even Spunta.
In conclusion, the potato, although omnipresent and often considered a staple food, still reserves many surprises with its diversity and versatility. From the firm-fleshed variety ideal for gratins and salads, to the floury variety perfect for mashed potatoes and fries, without forgetting the soft varieties that enhance simmered dishes, each type of potato offers a unique culinary experience. By becoming a wise connoisseur, you will not only be able to choose the best variety for each recipe, but also rediscover this ingredient in new and tasty forms. Whether you are a budding chef or a cooking enthusiast, give free rein to your creativity and experiment with the many facets of potatoes. After all, in the world of gastronomy, simplicity often rhymes with excellence.
Good to know: It is also possible to plant your sprouted peelings in your vegetable garden to grow your own potatoes. So you won’t need to buy seeds!