Potatoes are a root vegetable of the species Solanum Tuberosum. There are around 4000 varieties of potatoes.
Different types of potatoes can be divided into two main categories: starchy potatoes and waxy potatoes.
Potatoes are an incredibly versatile and nutritious food that is enjoyed all over the world. Whether baking, mashing, roasting, or frying, potatoes can be used in various dishes.
When choosing potatoes, look for those that are firm and have smooth, unblemished skin and flesh. Avoid ones with blemishes, bruises, or those that are soft to the touch.
Starchy Potatoes are good for baking, frying, and mashing, while those with less starch are better for boiling and steaming. Noticeable by the starchy flesh as if it's a starchy potato.
Waxy Potatoes hold their shape well when cooked and are good for dishes that require precise cutting, such as salads.
All-Purpose Potatoes have a unique texture that supports various cooking methods and can be used in many dishes.
1. Adirondack Red Potatoes
Adirondack Red potato variety is a red-skinned selection from Cornell University with lightly-netted pink skin flesh and a fine, succulent texture.
The pretty red tubers stay mostly blemish-free and are superb when baked, sautéed, or in potato salads. They are high in antioxidants, making them an excellent addition to any diet.
Additionally, Adirondack Red is unusual because the skin and the flesh are colored and have high antioxidants. This variety is described as "Early- to mid-season, medium to high-yielding."
The Adirondack Red potato is susceptible to silver scurf disease and the golden cyst nematode. They also have moderate resistance to common scabs.
2. All-Blue Potatoes
All-Blue potatoes are little-known facts; they were originally blue and had the same antioxidant power as kale and spinach. All-Blue potatoes have a dark blue hue and smooth starchy flesh skin. They are smaller than other potato types but have a buttery flavor.
I would encourage people to grow these blue heirloom beauties, as they are a great addition to any diet. Not only are they nutritious, but they are also delicious and can add some fun and color to your plate. Blue potatoes are perfect for mashing or boiling.
3. Almond Potatoes
Almond potatoes are a fingerling variety of Swedish potatoes. They have a firm texture and are small, oblong-shaped, with white interiors and thin tan skin. They are best suited for pan-frying, boiling, or roasting.
4. Anya Potatoes
Anya potatoes are known for their thin skin and creamy texture. They are typically small in size. Anya is a potato cultivated by the Scottish Crop Research Institute.
Anya is a cross between Désirée and Pink Fir Apple, and it was given its moniker after Lady Sainsbury's death in 1885.
Fingerling is a potato with a long, knobbly oval form, pinkish beige-colored skin, and white flesh. The Anya is an excellent boiling potato that may be cooked in various ways.
5. Arran Victory Potatoes
Arran Victory is a high-yielding heritage variety of dark purple skin potatoes,
Arran Victory has vivid blue purple skin, contrasting with their bright white flesh. The potatoes are perfect for pots and containers.
They are disease-resistant and prefer early planting in February-March for an August harvest or normal planting in April for a September-October harvest.
6. Austrian Crescent Potatoes
Austrian Crescent potatoes, a lesser-known gem in the world of potatoes, offer a delightful culinary experience. These oval-shaped spuds are characterized by their creamy, golden-yellow skin and pale, buttery flesh. With a waxy texture, they hold their shape well when cooked, making them ideal for roasting, boiling, or using potato salads.
Originating from Austria, these potatoes are cherished for their nutty flavor and versatility in various dishes. Whether you choose to sauté them to a golden crisp or toss them with fresh herbs and olive oil, Austrian Crescent potatoes are a delightful addition to your culinary repertoire.
7. Bamberg Potatoes
The Bamberg potato is a variety from Franconia. Its potato name comes from the town of Bamberg in Germany.
The Bamberg potato is small, typically long, and irregularly shaped. It has firm, light, waxy yellow flesh with a nutty flavor.
It's a southern German delicacy protected by the European Union as a specialty of the region. It was on the verge of extinction since planting was difficult, and the yield was modest.
Very little is grown commercially by farmers, but people do grow it in gardens for home use. Outside its origin, the Bamberg can be bought in delicatessen shops, from specialized traders, farmers' markets, and organic grocery stores.
9. Beauregard Sweet Potato
Beauregard Sweet Potatoes are a unique departure from the traditional potato varieties. With their vibrant orange flesh and sweet, earthy flavor, they stand out in the world of root vegetables. While not a regular potato, these sweet potatoes have earned their place on your plate.
Hailing from the United States, Beauregard Sweet Potatoes are a favorite in Southern cuisine. They're perfect for baking, mashing, or creating mouthwatering sweet potato fries. Their natural sweetness pairs beautifully with savory and spicy flavors, making them a versatile ingredient in both sweet and savory dishes.
9. Belle de Fontenay Potatoes
Belle de Fontenay potatoes are Fingerling potatoes that are indigenous to France. It has a firm texture and is small, long, and oblong-shaped.
The light yellow flesh and skin make it a desire for culinary uses such as boiling soups and stews.
Some key benefits of the Belle de Fontenay potato are that it is low in calories, is a good source of fiber, and contains essential vitamins and minerals.
When choosing a Belle de Fontenay, look for ones that are firm to the touch with no soft spots or blemishes. They should also be free of any green tint, which indicates too much sunlight exposure.
Store Belle de Fontenay potatoes in a cool, dark place, or refrigerate potatoes, which will keep for up to two weeks.
10. Bintje Potatoes
Bintje potato is a Dutch variety prized for its soft, fluffy texture and large and thick oval shape. The creamy yellow flesh and similar skin color are also notable features of this potato.
11. Bonnotte Potatoes
Bonnotte potato is a prized potato variety known for its delicate buttery flavor and the fact that it can only be cultivated in a specific region.
The soil on the Isle of Jersey is similar to the soil on the Île de Noirmoutierand and is fertilized by the accumulation of algae and sea salt, which gives them their unique flavor. It is hand-picked for seven days in May.
Two thousand five hundred potato pickers work from dawn to sunset to ensure that the potatoes are of the highest quality. The potatoes are then sold at 500 Euros per kilogram. Despite the high price, potatoes are in high demand due to their rarity and unique flavor.
12. Butte Potatoes
Butte potatoes are a great choice for those looking for a classic Idaho baking potato.
These are also tolerant of scab disease and late blight. They're russeted, meaning they have rough, brown-colored skin and contain 20 percent more protein and 58 percent more vitamin C.
Butte potatoes are an excellent option if you're looking for a delicious, nutritious potato. They mature in 110-135 days.
Butte potatoes are resistant to the lesion-causing nematode species Pratylenchus neglectus and Pratylenchus penetrans, as well as scab disease and late blight.
13. Charlotte Potatoes
Charlottes are white potatoes with high yield and mild flavor; the skin is creamy yellow, and white.
They also have a fresh flavor that tastes great, both hot and cold. Charlotte potatoes are a second early variety, which means they are harvested in the early summer. They're often mentioned by potato name in several recipes, so you know they're a safe bet.
Their shape also makes them a good choice for potato salad. You can also sauté Charlotte potatoes for excellent results. Overall, Charlotte potatoes are a great potato choice for your next meal.
14. Chiloé Potatoes
Chiloé potatoes of the Chiloé archipelago are varied. It is the geographical center where the most distinct potatoes may be found, after Peru and Bolivia's Titicaca region.
According to historical records, local agriculturalists, and DNA analysis, the potato (Solanum tuberosum), which is a native of the Chiloé Archipelago, has been cultivated by the island's indigenous people since before the Spanish conquest.
However, the potatoes from Chiloé are better suited to the long-day conditions prevalent in southern Chile's higher latitude region. After the disastrous European Potato Failure in the 1840s, strains from the Chiloé Archipelago replaced earlier Peruvian potatoes in Europe.
Chilotes have long been revered as a healing plant incorporated into Chilote folklore. It is also important in Chiloé folk medicine and mythology.
This species has had an important impact on Chile's and Europe's history and culture. And as one of the world's oldest cultivated crops.
15. Désirée Potatoes
Desiree potato is a Dutch variety that was bred in 1962. It has thin red skin and yellow flesh with a distinctive flavor. It is a favorite with allotment holders because of its resistance to drought and is fairly resistant to disease.
It is versatile, fairly waxy, and firm, making it useful for all cooking methods. Additionally, the Desiree potato is immune to potato warts and has good resistance to PVY, late tuber blight, and blackleg.
Consequently, the Desiree potato is a good all-around option for those looking for a disease-resistant, flavorful potato. From America, the Desiree potatoes USA are one of the best.
16. Fingerling Potatoes
There are many different types of fingerling potatoes to choose from. Some more popular varieties include the Russian Banana, French Fingerling, and the Purple Peruvian.
They have rich yellow flesh and a buttery taste, with colors ranging from purple to blue. The texture is firm, ideal potato for salads and casseroles.
Waxy potatoes do not absorb olive oil as readily as mealy potatoes, so they don’t go limp in salads or become soggy in casseroles.
17. Gala Potatoes
Gala potato is a highly sought-after petite potato variety for its excellent eating and keeping qualities. They are large and oval with cream to light-yellow color and firm in texture.
It was chosen as Thuringia's potato of the year in 2010 and is a consumer favorite.
Some of the notable features of this potato include its early ripening, firm flesh, and great taste.
Gala potatoes are originally from Germany. If you're looking for a delicious and reliable potato, Gala is a great option.
18. German Butterball Potatoes
German butterball potatoes are a versatile, all-purpose potato heirloom that is smooth with golden flesh and slightly flaky skin.
They are medium in size white potatoes, oblong and round in shape. They have a buttery, superior flavor and are excellent for storage.
These potatoes are easy to grow, with a growing season that is long and cool or warm conditions. Butterball potatoes are a perfect choice for any kitchen and garden.
19. Golden Wonder Potatoes
Golden Wonder potatoes are large, oblong to oval-shaped potatoes with a creamy color and light skin. They are soft, making them perfect for making chips and French fries.
Golden Wonder potatoes are originally from Scotland and have become a popular choice for many home cooks.
20. Hannah Sweet Potatoes
Hannah sweet potatoes are a unique and delicious vegetable with a mild yet slightly sweet flavor. With their creamy, dense texture, light tan semi-smooth skin, and bright orange flesh. These oblong, bulbous tubers provide an excellent substitute for traditional white potatoes in many cooked applications.
Available year-round, Hannah's sweet potato is botanically classified as Ipomoea batatas and belongs to the Convolvulaceae or morning-glory family. They have a firm cream-colored flesh when raw, which dries to a flaky but creamy consistency with a yellow hue when cooked.
Perfect for adding an extra depth of flavor without dominating the dish, Hannah sweet potatoes are ideal to add texture and sweetness to any meal.
21. Home Guard Potatoes
The Home Guard potato is a white variety that originates from the United Kingdom.
These are small to medium-sized, round potatoes to oval in shape, and have white interior and thin beige skin. They can be boiled, steamed, pan-fried, and used in soups and stews.
Home Guard potatoes are known for their firm texture. When cooked, they hold their shape well and have a creamy flavor.
22. Irish Lumper Potatoes
Irish Lumper potatoes are a variety of potatoes cultivated in Ireland since the mid-nineteenth century.
These potatoes are waxy and medium-firm, making them an ideal multi-purpose cooking potato. They have a lumpy texture with white flesh and pale yellow skin.
The Irish Lumper is an all-rounder potato, good for mashed potatoes, crispy roasted potatoes, boiled potatoes, deep fried, and more.
23. Jazzy Potatoes
Jazz potatoes are a potato type that is known for their high starch content.
The Jazzy potato is a small, set-skinned variety often used in baking potato dishes. Jazz potatoes are also popular among home cooks who want to make their own French fries or chips.
The high starch content of these potatoes makes them ideal for frying and has a creamy texture when cooked. Jazz potatoes are available year-round and can be found at most grocery stores.
24. Jersey Royal Potatoes
Jersey Royal potato has a long history dating back to the 19th century.
The potato was first grown in Jersey in 1886 by Hugh de la Haye. The new potato was named after the Island of Jersey and became very popular with tourists who visited the Island.
The Jersey Royal potato is now an important part of the Island's economy and is one of the most popular vegetables in the United Kingdom. The potato is grown on over 1,000 hectares of land in Jersey and exported to countries worldwide.
25. Katahdin Potatoes
Katahdin potatoes have smooth skin, yellowish flesh, and a classic potato flavor. They're fluffy, creamy, smooth, soft, and best for boiling, baking, and making French fries.
They're not great for potato salads, gratins, or any dish that requires the potatoes to hold their shape.
This heirloom potato was introduced in 1932. It has buff-colored skin and white flesh. It's a late-season variety that produces high yields and is drought-tolerant. The potatoes have excellent storage qualities. This white-flesh, buff-skin potato has a flat-round shape and matures late in the season. The best potato for late winter soups and stews!
26. Kennebec Potatoes
Kennebec potatoes are a versatile variety that can be used in various dishes.
They have a slightly nutty taste and a medium-firm texture. The potatoes are medium in size and round or oblong.
They were bred in the first half of the 20th century and remain popular today. Kennebec potatoes can be boiled, mashed, or used in soups and stews. They are a versatile variety that is perfect for any dish.
Kennebec potatoes are originally from the United States and remain popular among potato lovers.
27. King Edwards Potatoes
King Edward potato is a potato cultivar that has been cultivated in the United Kingdom since 1902.
It is predominantly white, with pink skin highlights. It has a floury texture and tiny eyes. The plant is upright and wide, with numerous stems and tiny green leaves. Its flowers are purple with white-tipped petals.
The coronation of King Edward VII in 1902 was the occasion for introducing this potato cultivar, and it has been linked to the term "commemoration." It is said that the grower wrote to Buckingham Palace seeking permission to name his potato after the king and that a response was granted.
King Edward potatoes are popular for roasted, mashed dishes. They are also well suited for chips and fries. They have a light texture and a mildly sweet flavor when cooked.
Despite being one of the oldest cultivars in commercial production, the King Edward potato is not widely grown in the UK today. However, it remains popular in other parts of Europe and is exported to countries worldwide.
28. Korean Sweet Potatoes
The Korean Sweet potato was first introduced to Korea in 1764 by two Korean farmers, Kang P'il-ri and Yi Kwang-ryŏ.
They had learned about the Japanese sweet potatoes and the farmers living in Korea for a few years. The project to grow in Seoul was initially successful, and it eventually became a staple food.
Today, sweet potatoes are a popular ingredient in Korean cuisine, and they are often used in vegetable salads or as a side dish. Japanese sweet potato is also used in many traditional Korean dishes, such as japchae (a type of noodle dish) and gamjajorim (braised potatoes).
Growing sweet potatoes at home is easy, and there are a number of ways to do so.
29. Laura Potatoes
Laura potato is a recent variety of red-skinned potatoes and has only been cultivated since 1998. It's adaptable as an all-rounder and can be used in different applications.
One of the best things about the Laura potato is its firm texture. This makes it perfect for boiling and mashing. The rich yellow flesh and deep red skin also give the potato a beautiful appearance, making it great for presentation purposes.
The Laura potato is a great option for soups and stews, too. Its firm texture holds up well when cooked for a long time, and the flavor is mild enough that it won't overpower other ingredients.
30. Marcy Potatoes
Marcy potato is a late maturing potato that was bred in 1990 at Cornell University. A moderately starchy, with starchy flesh.
It's a good choice for chips because of its size, shape, and consistent color. It has a long shelf life; the color of the chips does not fade even after short to medium storage. The Marcy potato is a high-yielding crop and has good resistance to common scabs.
31. Maris Piper Potatoes
Maris Piper potato is one of the most popular potatoes in the United Kingdom.
Maris Piper potatoes are usually grown in the spring and summer months. Depending on the region, they can be harvested from late June to early October.
It was bred in 1966 and is resistant to a potato cyst nematode strain, a major pest of potato production in the United Kingdom.
32. Melody Potatoes
Melody potatoes are Dutch potatoes with smooth skin. It is known for its high yield potential and good disease resistance, making it a popular choice for farmers. When cooked, the flesh of these potatoes is light yellow. The Melody potato is a great option if you want a versatile potato that can be used in many different dishes.
Melody potatoes have a firm texture and are typically used to make soft-boiled or creamy mashed potatoes.
The Melody potato is especially resistant to late blight on tubers, common scab, bruising, Fusarium sulphureum (dry rot), and Globodera rostochiensis (a potato cyst nematode).
33. New Potatoes
They have thinner skin and a more delicate, earthy flavor and are generally available from early spring to midsummer, while regular potatoes are available year-round.
The most significant difference between New potatoes and regular potatoes is that they are harvested before they reach full size.
34. Nicola Potatoes
Nicola potatoes are a variety of potatoes originally from Germany and were named Germany's Potato of the Year in 2016.
They have a firm texture and are long oval to oblong in shape. The flesh and rough brown skin are both creamy yellow. Nicola potatoes are an all-rounder and can be boiled, mashed, roasted, and used in many other recipes.
35. Norland Potatoes
Norland Potatoes, with their vibrant red skin and creamy white flesh, are a feast for both the eyes and the palate. These early-season potatoes are cherished for their tender texture and versatility in the kitchen. Boiling, steaming, or roasting, they're up for any culinary adventure.
Originally from Canada, Norland Potatoes are known for their ability to produce a bountiful harvest. Their resistance to common potato diseases makes them a reliable choice for home gardeners and commercial growers alike.
36. Ozette Potatoes
Ozette potatoes are centuries-old potatoes discovered in Washington, United States, known for their unusual shape and numerous lumpy bumps.
It's a vegetable with an irregular form and many bumps, but it has a delicious flavor. The Ozette potatoes are tasty and versatile, working well in baked or mashed dishes and roasted or pan-fried dishes. They have a waxy texture, yet they're considered an all-rounder because of their versatility.
37. Pink Fir Apple Potatoes
Pink Fir Apple potato has a unique, knobby texture that some consumers like and others despise.
These potatoes are known for their rich flavor and are typically more expensive than the Yellow Finn variety. They are difficult to peel, but their creamy, waxy flesh is worth the effort. They were first imported to the United Kingdom from France in 1850 and have since been crossed with the Désirée variety to form the Anya potato.
38. Phureja Potatoes
Phureja Potatoes, often referred to as "Papas Criollas" in South America, offer a unique twist to the world of potatoes. These small, buttery gems are a staple in Colombian and Peruvian cuisine, bringing a burst of flavor to traditional dishes.
Known for their golden-yellow hue and creamy texture, Phureja Potatoes are typically used in dishes like "Papas a la Huancaína" or "Ajiaco." Their nutty flavor and ability to hold their shape when cooked making them perfect for soups, stews, and hearty casseroles.
39. Purple Majesty Potatoes
Purple Majesty Potatoes are a visually striking addition to the potato family. With their deep purple skin and vibrant purple flesh, they bring a pop of color to your meals. These potatoes are not only eye-catching but also packed with antioxidants.
Originating from Colorado, USA, Purple Majesty Potatoes have a mild, earthy flavor that pairs well with a variety of seasonings. Roast them to bring out their natural sweetness, or use them in creative dishes to make your meals visually appealing.
40. Purple Peruvian Potatoes
Purple Peruvian Potatoes, also known as "Papa Morada," are a beloved variety from the high-altitude regions of Peru. Their striking appearance features purple-blue skin and vibrant lavender flesh, making them a standout choice for both culinary and visual appeal.
These potatoes are not just about looks; they offer a delightful earthy flavor and a firm, waxy texture. Purple Peruvian Potatoes are versatile in the kitchen, suitable for roasting, boiling, or using in colorful potato salads. Incorporate them into your dishes to add a touch of elegance and a burst of color.
41. Ratte Potatoes
Ratte potato is a small, nutty-tasting potato popular among French chefs.
It has a smooth, buttery texture and golden yellow flesh. This potato is known for its excellent texture and flavor and is normally harvested by hand. This cultivar has a low yield and is hand-harvested, resulting in a high price.
Ratte potatoes are typically used in salads or casseroles and can be roughly mashed. The flavor of the Ratte potato is said to come from the type of soil it is grown in by French farmers. The Ratte potato is a great choice if you are looking for a unique and flavorful potato that is typically used in salads or casseroles and can be roughly mashed.
42. Red Pontiac Potatoes
Red Pontiac potatoes are a variety of red-skinned potatoes with white flesh. They are medium-sized potatoes with smooth, thin skin. First grown in Canada in the 1940s. Today, they are popular in the United States and Canada.
They mature early, are harvested earlier than others, and are good for boiling, baking, and mashed potatoes.
43. Red Bliss Potatoes
Red Bliss potatoes are potatoes that have red skin. They can be any size and shape, usually small to medium-sized.
They have thin skin that is smooth and slightly waxy. The flesh of red potatoes is dense and firm. Red potatoes have a slightly sweet flavor. When sliced thinly, they can be used to make potato chips.
44. Rooster Potatoes
Rooster potatoes are a potato cultivar with soft yellow flesh and a deep earthy flavor that lends itself well to roasting, baking potatoes, and making chips.
In 2004, 'Rooster' potatoes accounted for 38% of total potato production in the Republic of Ireland. They were created by Harry Kehoe at the Teagasc Oak Park Research Center in Carlow, Ireland.
45. Russet Potatoes
Russet potatoes are white with thick, chewy rough brown skin, high starch content, and a slightly nutty flavor that many people enjoy. When choosing, look for firm and free of blemishes with rough brown skin. Avoid storing the russet potatoes in a humid environment, as they may be more likely to spoil.
They are soft after being cooked and are often used for making baked potatoes, potato salads, and the best potatoes for making French fries or mashed potatoes. The starchy potato king.
46. Russet Burbank Potatoes
Russet Burbank potato is one of the oldest potatoes in the world. It was first introduced commercially in 1902. This potato has thick brown skin and soft flesh. These qualities make it perfect for baking or roasting.
The Burbank potato is versatile and can be used in many different recipes. They are dark brown on the outside and have few eyes.
47. Russet Norkotah Potatoes
Russet Norkotah Potatoes, a member of the russet potato family, are renowned for their classic appearance and versatility in cooking. Their russeted, rough brown skin hides the treasure within – a fluffy, starchy interior that's perfect for various culinary applications.
Hailing from the United States, Russet Norkotah Potatoes are a favorite for baking, mashing, and frying. Whether you're craving the perfect baked potato with crispy skin or creamy mashed potatoes that melt in your mouth, these potatoes deliver the goods. Their neutral flavor makes them a canvas for your culinary creativity.
48. Russian Banana Potatoes
Russian Banana Potatoes, also known as "Banana Fingerling Potatoes," are a distinctive variety characterized by their elongated, finger-like shape and buttery yellow skin. Originating from South America, these potatoes have made their mark in the culinary world for their unique appearance and flavor.
These fingerlings are a delightful addition to your potato repertoire, offering a rich, nutty taste and a creamy texture. Roast them with herbs and olive oil for a savory side dish or boil them to showcase their delicate flavor. Russian Banana Potatoes are a culinary adventure waiting to happen.
49. Ranger Russet Potatoes
Ranger Russet is a late-maturing potato used for baking and processing into fries.
It was initially bred by Joseph J. Pavek of the USDA in Aberdeen, Idaho, and released jointly by the USDA and the agricultural stations of Idaho, Washington, Oregon, and Colorado in 1991. The Ranger Russet plant is medium to tall and semi-erect with single, wavy, very prominent wings.
50. Shetland Potatoes
Shetland Black potato is a dark purple potato from the Shetland Islands.
It was developed in the Victorian era and is part of the United Kingdom Ark of Taste. The plant grows to a height of about 2.5 feet and is shallow-rooted, so it can be grown in a container.
It is smaller than most modern purple potatoes, has a purple ring near the edge when sliced, and has a fluffy texture when cooked. Its dark purple skin is uneven, thick, and dark in color with deep purple flesh.
The potato is good for roasting, baking, or steaming and can also be fried into chips or crisps.
51. Stokes Purple Potatoes
Stokes Purple Potatoes, with their deep purple skin and vibrant purple flesh, are a feast for the senses. These visually striking potatoes originate from Hawaii and bring a pop of color to your culinary creations.
Known for their sweet, nutty flavor, Stokes Purple Potatoes are versatile in the kitchen. Whether you're mashing them to create vibrant purple mashed potatoes or slicing them for a colorful potato salad, they add a touch of whimsy to your dishes. Their vibrant hue also makes them a fun choice for creative presentations.
52. Sweet Potatoes
There are known as Ipomoea batatas, which are root vegetables cultivated for thousands of years in many parts of the world. They’re closely related to white potatoes and have a deep orange flesh that is sweet-tasting. They are packed with vitamins, minerals, and fiber, making them a great addition to a healthy diet.
Other sweet potato varieties are usually tapered at the ends with light brown skin that can range from thin to thick, depending on the variety. The flesh can be yellow, orange, white, or purple and is very sweet when cooked. They contain about 25% of their calories as carbohydrates and are rich in dietary fiber, vitamin A, vitamin C, manganese, and other minerals.
Sweet potatoes originated in Central and South America but have been cultivated worldwide for centuries. There are hundreds of varieties, but some of the most potatoes include Beauregard, Jewel, and Garnet. Each variety has its own unique flavor, texture, shape, and color.
They are relatively easy to grow with plenty of sunlight and moisture. They are tolerant of various soil types and can grow in most climates.
The taste of varieties varies greatly. Some varieties have a mild, earthy flavor, while others are sweeter, with hints of caramel or honey. The flesh may be moist and dense like yams or dry and fluffy like mashed potatoes.
They need warm temperatures and plenty of water to grow. The soil should be loose and well-drained. Sweet potatoes can be planted in the ground or started from slips or cuttings that are placed directly into the soil. They usually take about three months to mature before they’re ready to harvest.
53. Umatilla Russet Potatoes
Umatilla Russet Potatoes, a russet potato variety, is a dependable choice with a classic russeted appearance. These potatoes are known for their versatility and ability to shine in various culinary applications.
Originating from the United States, Umatilla Russet Potatoes have a neutral, earthy flavor that makes them suitable for a wide range of dishes. Whether you're baking them for a hearty potato skin appetizer or using them as the base for creamy mashed potatoes, they provide a reliable and satisfying potato experience.
54. Vitelotte Potatoes
Vitelotte is a unique purple potato variety with dark blue skin, violet-blue flesh, and a characteristic flavor and smell of chestnuts. The unique color of the Vitelotte potato is due to natural pigments in the anthocyanin group of flavonoids. When cooked, the color is retained.
The Vitelotte potato is native to France and has been cultivated there since the early nineteenth century. These potatoes were first described in a source from 1817, where six potato varieties were listed as available at the market of Les Halles; among them were both vitelotte and violette ("violet").
The plants mature late and, compared to modern varieties, are relatively low-yielding. The tubers are elongated with sunken eyes; they are thick-skinned and thus keep well. The Vitelotte potato can be used in any dish that calls for potatoes. It makes great baked potatoes and can be boiled, roasted, mashed, or made into chips or fries.
55. Vivaldi Potatoes
Vivaldi is a yellow potatoes cultivar from the Netherlands developed by HZPC and then sold to 'Naturally Best' in Lincolnshire, England.
The name was chosen as a top tribute to Antonio Vivaldi, as the potatoes are grown in Great Britain and other countries, allowing them to be purchased throughout all four seasons.
Its soft, velvet-like texture and mild sweetness make it ideal for mashed or boiled potatoes that keep their shape. Additionally, as it is lower in calories and carbohydrates than many other popular potatoes, it is a good choice for those looking to watch their weight.
56. Yukon Gold Potatoes
One of the best things about the Yukon Gold potato is its versatility and buttery flavor. This special potato is known as "Chef White Potatoes."
Yukon Golds can be used for a variety of dishes, and they always taste great. Their light golden color and smooth skin make them a beautiful addition to any dish. Their texture of creamy white fleshed potatoes and moderate firmness make them perfect for any potato dish.
Thanks to their unique qualities, Yukon Gold potatoes have become one of the most popular types of potatoes available. Whether baking, boiling, mashing, or roasting them, Yukon Golds are a great choice.
USDA Types of Potatoes Planting Hardiness Zones
The USDA Plant Hardiness Zone Map is a guide to help gardeners and growers determine which plants are most likely to thrive in their particular area. Your zip code corresponds with a certain zone, and each zone has unique planting recommendations.