Varieties of Potatoes and Their Uses

The rule of thumb: the yellower the potato, the better it fries; paler potatoes are for boiling.

Varieties

AGRA

Among the best for frying. Also very good boiled, cooked or baked because they do not fall apart and have a pleasant flavour. Almost available year-round. Compact, thin skin, rather large.

KENNEBEC

Good for frying, also baking, grilling, boiling or microwave. Less water, more mature, slightly higher sugars; stands hot cooking.

MONALISA

Does everything, though better for frying and baking. Perhaps the most versatile: boils quickly and turns soft; the same in the oven. Not recommended for purées; for frying not as good as Agra. Starchier and wetter than the previous two; a little yellower.

VIOLETA

From Brittany. Purple colour that bleeds: boil in the skin and peel after cooking or the flesh turns white. The violet can shift toward blue or pale mottling.

BUFFET

Good for boiling, though floury and can crumble: for purées, soups and creams. Creamy. White and red types, both flavourful.

RED PONTIAC

The easiest for boiling and steaming, less so for other uses. Red, irregular, knobbly skin; a little harder to peel. Ideal for long cooking because it stays firm and whole.

RATT

The variety cooks prize most: the most flexible, you can do what you like with it.

CARPENTIER

For frying.

LISETA

For frying.

MONDIALE

For frying.

WARLY ROSE

For frying.