If you had asked me years ago about differences between potatoes, I probably wouldn’t have thought of much more than waxy and floury types. However, since we have been planting potatoes in the garden ourselves, we have come across many interesting varieties, which differ from each other both in taste and appearance. Since our farm dates back to the 19th century, we are particularly interested in historical heirloom potato varieties, but of course we also grow modern varieties.
In recent years we have grown following potatoes:
- ‘Jaune d’Or’, France, ca. 19. century, waxy, yellow flesh
- ‘Mr. Little’s Yetholm Gypsy’, Great Britain, ca. 1899, floury, beautiful 3-colored skin
- ‘Sarpo Mira’, Hungary, light floury, white flesh, pink skin
- ‘Red Duke of York’, Great Britain, ca. 1942, floury, yellow flesh, red skin
- ‘Désirée’, The Netherlands, 1962, red skin
- ‘Rote Emma’, Germany, 2004, waxy, red flesh, red skin
- ‘Triplo’, The Netherlands, 2000, waxy, yellow skin
- ‘Vitelotte Noir’, France, ca. 19. century, blue-violet potato
- ‘Bergerac’, The Netherlands, before 1950, blue-violet potato
This year again we are growing 6 different varieties.
Next to Triplo and Vitelotte we planted:
- ‘Kaiser Wilhelm’, Germany, old variety
- ‘Norddeutsche Inseln’, Germany, old variery, waxy
- ‘Rheinische Rote’, Germany, yellow flesh, red skin
- ‘Yukon Gold’, USA, 1966, yellow flesh
Finally, a few recipe ideas using blue-violet potatoes:
Some photos of this post can be licensed through partner agencies:
Kartoffelernte
Vitelotte Noire
Blau-violette Gnocchi
Gemüse Chips
