The best potato varieties depend on what you're looking for: taste, texture, purpose (cooking, baking, mashed potatoes), growing conditions, and disease resistance. Here are some varieties that are well-regarded for their various qualities:
Early varieties
Red Duke of York - an early variety with red skins and excellent taste, suitable for cooking.
Swift - very early variety, best suited for cooking. Ripens in about 10 weeks from planting.
Medium early varieties
Charlotte – sweet and sour, medium early variety, perfect for salads.
Yukon Gold – popular variety with golden flesh and tasty skin, versatile use.
Late varieties
Desiree - late variety with pink skin and white flesh, perfect for both cooking and baking.
King Edward – a classic late variety with great flavor, ideal for mashed potatoes and baking.
For baking and mashed potatoes
Russet Burbank - this variety is known for its dry texture, perfect for mashed potatoes and potato chips.
Maris Piper - a very popular variety in the UK, perfect for both baking and mashed potatoes due to its firm flesh.
For salad
Anya - small, oval-shaped potatoes with dark skin and deep yellow flesh, with an intense flavor, perfect for salads.
Disease resistant varieties
Sarpa Mira - particularly resistant to potato cancer and other diseases, a late variety, an excellent choice for ecologically oriented gardeners.
When choosing potato varieties, it's important to consider your area's climate, soil type, and personal eating preferences. Some varieties may be better suited to your region and better able to withstand local diseases or pests. It's always good to experiment with a few different varieties to find your favorites.
