This is a comprehensive list of potato cultivars or variants. Because of the concentration of anthocyanins in the tubers, potato cultivars can come in a variety of hues. These potatoes have colored skin as well, however, the great majority of cultivated potatoes, as well as many kinds with pink or red skin, have white or yellow meat. Carotenoids are responsible for the yellow color, which is more or less pronounced.
Colored flesh variants are prevalent among native Andean potatoes, but they are uncommon among modern types. They are infrequently planted because their yield is typically lower than that of improved cultivars, and they are sought after as a curiosity by certain amateurs.
We’ll go over the most prevalent potato kinds in this guide:
Butte types, with their rough brown exterior and white meat, fall into the dry/mealy end of the textural continuum. The thick skin crisps up when cooked, creating the perfect “jacket” for the fluffy interior. They’re simple to mash and perfect for roasting and frying. In soups and stews, however, they will disintegrate.
These potatoes have a fine-grained, dense flesh that keeps its shape when cooked, as seen in the popular Yukon Gold variety. They’re great in potato salad, soups, and stews, but they also roast and bake well. Carola potatoes are also included in this group.
Fingerling potatoes, such as Russian Banana, are fashioned like fingers, with little, elongated fingers. They have thin, sensitive skin (which is fortunate because peeling them would be tough) and roast beautifully. Because they’re little, you can boil them whole, skin on, so they don’t absorb as much water as potato chunks. They’re also fantastic for potato salad.
White potatoes, such as Onaway and Elba, have smoother, thinner, and lighter-colored skin than russets. They’re known as all-purpose potatoes since they’re creamy when baked yet retain their texture when boiled. If you’re not sure what potatoes to use in a dish, white potatoes are a safe bet.
Red/pink or purple/blue fleshed potatoes are just as easy to cultivate in your yard as any other potato and, in my opinion, far more enjoyable to harvest, prepare, and eat. All-skin Blue has a dark purple-blue color while the flesh is a paler blue. It has a mealy texture that makes it ideal for baking. When baked, microwaved, or fried, All-Blues retain their color the best; when boiled, the flesh turns a greyish blue. It has a slightly nutty flavor, according to some.
Cranberry Red, also known as All-Red, has a solid structure that keeps its shape and has red skin and pink meat (occasionally swirled with white), making it suitable for boiling and sautéing. The Crimson Cloud potato has red skin and dry, white meat, making it ideal for baking.
“New potatoes” are immature potatoes collected in early summer before they are fully ripe (before the plants die back). They might be of any type. They’re commonly boiled whole and tossed with butter and fresh parsley because their skin is thin and soft. They last less time on the shelf than ripe potatoes.
Yukon Gold Potatoes
Because it comes under the all-purpose category, the Yukon Gold potato is one of the most popular potato kinds. Yukon Golds have a thin gold skin that doesn’t need to be peeled before mashing and a sweet, buttery flavor. You won’t be disappointed with the outcome using almost any cooking method for these gold potatoes. Yukons are a popular choice for restaurants and commercial kitchens because of their versatility.
o Yukon Gold Texture: Versatile
o Yukon Gold has a golden tan skin tone.
o Color of Yukon Gold Flesh: Yellow
o Yukon Gold’s Best Uses: Boiling, baking, mashing, frying, and roasting
o Yukon Gold potatoes are also known as Yukons or Golden Potatoes.
The rich purple skin and purple flesh of blue potatoes, such as the All Blue type, are due to a high concentration of the antioxidant anthocyanin. Other dark purple fruits and vegetables, such as blueberries, red onion, and eggplant, contain this beneficial flavonoid. Blue potatoes are all all-purpose, which means they may be used in a variety of culinary methods.
Because they contain more starch than other blue potatoes, choose this one to make a bright blue mash. A whitish ring in the purple flesh of all blue kinds distinguishes them from other blue varieties.
o Texture: All-Purpose Blue Potato.
o Dark purple skin potato o All Blue Skin Potato o All Blue Skin Potato o All Blue Skin Potato o All Blue Skin.
o Potatoes with All Blue Flesh Color: Lavender to purple flesh with a light ring around the edge.
o Boiling, baking, mashing, frying, and roasting are the best ways to prepare all blue potatoes.
Red Bliss Potatoes
The Red Bliss potato retains its shape during cooking and has high moisture content. Normally, this sort of potato isn’t ideal for mashing, however, despite their texture, Red Bliss potatoes have a long history of being utilized as a mashed potato. Red Bliss won’t yield a smooth, creamy mash, but the thin red skins don’t need to be peeled, and the sweet, buttery meat is enhanced by garlic, herbs, and lemon.
o Waxy Red Bliss Potato Texture
o Red Bliss Potato Skin Color: Red Bliss Potato Skin Color: Red Bliss Potato Skin Color: Red Blis
o Flesh Color of Red Bliss Potato: Pale white
o Red Bliss Potato Recipes: Boiling, baking, mashing, roasting
Red Thumb Potatoes
The Crimson Thumb potato is a fingerling potato with creamy pink flesh and red skin. Fingerlings have a long and tubular finger-like form, as the name implies. They’re great for roasting whole and presenting alongside an entree or salad because of their unusual shape and modest size. The Red Thumb has gorgeous, pink marbled flesh. Because of their size and form, Red Thumb fingerlings are not suitable for mashing or deep frying.
o Waxy Red Thumb Potato Texture
o Skin Color: Red Thumb Potatoes have rosy red skin.
o Color of Red Thumb Potato Flesh: Pink and white marbled flesh
o Roasting, grilling, boiling, and pan-frying are some of the best ways to prepare red thumb potatoes.
Purple Peruvian Potatoes
As the Purple Peruvian potato demonstrates, fingerling potato types can be developed with the same qualities as other varieties. The skin and flesh of this potato are purple, and it has the thin, slender shape of a fingerling. Unlike most other fingerlings, which have waxy flesh, this violet tuber has dry, starchy flesh similar to a Russet potato. Purple Peruvians can be mashed or deep-fried as a result of this.
o Texture: Starchy.
o Flesh Color: Purple, solid, or marbled.
o Mashing, baking, roasting, and chipping are some of the best ways to use purple Peruvian potatoes.
Hannah Sweet Potato
Hannah sweet potatoes have a hard, dense feel that is similar to that of a white potato, and they keep their shape better than other sweet potato kinds. They can be used in soups, stews, and stir-fries, chopped or cubed. Because they are firmer than softer orange sweet potato cultivars, they take longer to cook. Try the Hasselback cooking method with Hannah sweet potatoes for a distinctive presentation.
o Hannah Sweet Potatoes, All-Purpose Texture
o Hannah Sweet Potato has a tan skin tone.
o Hannah Sweet Potatoes have yellow or cream-colored flesh.
o Pureeing, mashing, baking, deep-frying, roasting, and simmering are some of the best ways to use Hannah Sweet Potato.
o Hannah Sweet Potato is also known by the names Yellow Hannah and Sweet Hannah.
The Kennebec potato is often regarded as the greatest frying potato. They are so passionate about it that the word Kennebec frequently appears on their menu. Instead of french fries, Kennebec fries may be listed with a description that emphasizes the potato’s attributes. Kennebecs have a distinct, nutty flavor as well as the ideal combination of starchiness and wetness, resulting in a crispy, golden fry.
o Texture: All-Purpose
o Kennebec Skin Tone: Light tan or beige
o Flesh Color: Kennebec Flesh is pale white.
o Kennebec’s best uses include deep-frying and chipping.
Adirondack Blue Potatoes
The purple Adirondack Blue potato has brilliantly colored skin and flesh that retains its violet color after cooking. When other purple potato kinds are cooked, they lose some of their pigment and develop a greyish tint, so the Adirondack Blue is a fantastic choice for showcasing the brilliant color. Make a red, white, and blue potato salad by blending these potatoes with red and white types. Despite its all-purpose status, Adirondack Blue potatoes are waxy and retain their shape when cooked or grilled.
German Butterball Potatoes
The German Butterball potato is a medium-sized yellow potato with a circular form. The texture of a German Butterball’s skin distinguishes it from other yellow kinds such as Yukon Gold. German Butterballs have thin, flaky skin with a fine webbing effect that covers the entire potato. A German Butterball potato is a versatile all-purpose potato with a buttery flavor that can be used in practically any recipe.
Russian Banana Potatoes
The Russian Banana potato is a fingerling potato with a yellow flesh and a curved, crescent-like shape that gives it its name. This waxy potato, like other fingerlings, does not require peeling and can be roasted whole or cooked for potato salads. Because of its sweet, buttery flavor and distinctive shape, it’s a favorite culinary choice. For mashed potatoes or deep frying, Russian Banana fingerlings are not the greatest choice.
Japanese Sweet Potatoes
This sweet potato has dark red or purple skin and pale meat that cooks to a buttery yellow color. The Japanese sweet potato, which is starchier than other sweet potatoes, crisps up when roasted or fried but remains soft in the middle. It has a dense texture comparable to thick pudding and a sweet, nutty flavor similar to roasted chestnuts. This sweet potato cultivar is popular street food in Japan, where it is offered by sellers during the fall and winter months.
Don’t be fooled by this sweet potato’s moniker. It’s not even close to being a genuine yam. In this situation, yam is only a nickname for a softer sweet potato kind. When cooked, the starchy flesh of the Jewel yam becomes incredibly soft and juicy. Use this sweet potato for baking and mashing, but not for slicing for stir-fries or soups, which requires the tuber to preserve its shape.
Maris Piper – Maincrop
This popular flavor is a chip shop staple! Maris Piper, a purple-flowered maincrop potato that provides good yields with a dry, floury texture, has been a popular maincrop potato since the 1960s. These magnificent spuds create superb fries and the ideal roast potatoes, with a soft and fluffy inside and a brilliantly crisp shell, thanks to their high dry-matter content.
Arran Pilot – First Early
A tried-and-true old favorite that’s still going strong! White tubers with solid, waxy flesh are produced by this typical early cultivar. Arran Pilot is known for its delightfully earthy flavor and should be cooked directly from the ground to get the most out of it. Serve as a fresh potato or a delicious salad type, hot or cold.
Pink Fir Apple – Late Maincrop
Pink Fir Apple variety dates back to 1850 and is unsurpassed by current potatoes! The knobbly, pink-skinned tubers have a lot of personalities and look great on your dish. The waxy flesh is creamy yellow on the inside, with a characteristic ‘nutty flavor’ that sets it apart. Serve with late-summer salads after boiling or steaming them whole.
Maris Peer – Second Early
This type is popular among restaurateurs because of its delicious flavor and creamy yellow flesh that keeps its shape throughout cooking. Maris Peer produces a large number of little, fresh, or salad potatoes that can be eaten hot or cold. This species is known for its purple flowers that are lightly perfumed and create a lovely feature on the allotment or vegetable plot.
Abbot – First Early
It’s a customer favorite, and it’s well worth a try! If lifted early, this first early-type produces great yields of small, oval tubers, suitable for salads or eating as a new potato. If the tubers of Potato ‘Abbot’ are left in the ground, they will mature into larger summer bakers or excellent chips.
Rooster – Late Maincrop
The rooster is an excellent choice for Christmas dinner. This adaptable Irish potato has carved out a niche for itself as a high-quality late maincrop with a delicious flavor. The red-skinned tubers have a pale yellow, floury flesh that doesn’t fall apart when cooked, making them perfect for crunchy roasties, fluffy mash, or a buttery baked potato.
Cara – Maincrop
In practically any soil, the potato ‘Cara’ has proven to be extremely dependable. This drought-resistant maincrop also exhibits good resistance to eelworm and blight. It’s no surprise that it’s a favorite among allotment growers. The round tubers have a consistent appearance, with appealing red eyes and fluffy flesh that makes excellent jacket potatoes or chips.
Sarpo Mira – Late Maincrop
This late maincrop will keep for months in the refrigerator! Sarpo Mira has it all: excellent blight resistance, slug resistance, and the ability to grow in practically any soil. This hardy cultivar produces large crops of red-skinned tubers with a floury texture, making it one of our favorite cooking ‘all-rounders.’ After pruning back the foliage, leave the tubers in the ground for a further 4 weeks for the finest quality yields. This gives the skin time to ‘set’ before being lifted.
Setanta – Maincrop
In our taste testing, this flavorful potato came out on top among the red-skinned kinds. The potato ‘Setanta’ is excellent for making fluffy roasties with a nice crunch on the outside. Baked spuds and mash are delicious with buttery flesh! It has a reputation for producing massive yields, similar to ‘Rooster,’ and it is drought tolerant, making it an excellent allotment variety.
Charlotte – Second Cropping
Second cropping potatoes are gathered from autumn to Christmas and are saved for sowing later in the season. The potato ‘Charlotte’ is a popular variety that produces pear-shaped, waxy tubers with a creamy yellow flesh and excellent flavor. Hot or cold, this dish is delicious.
You should have a good understanding of the many sorts of potatoes by now. Make sure to choose the proper potato for the job while creating your recipes. Each potato type has its own characteristics that make it more suited to specific cooking methods.