The most important ones are briefly presented

Granola is a medium early, predominantly waxy potato with yellow flesh. It was named Potato of the Year 2014.

Variety of potatoes

With over 5000 varieties of potatoes, choosing is not easy. There are potatoes with red and yellow skins, sometimes oblong, sometimes round or oval. The blue potatoes, like the Blue Swede, seem quite exotic.

The variety of flavors in the potato is even greater. You can choose between finely spicy or strongly spicy, greasy, nutty, sweet, creamy, buttery and even with a note of marzipan.

The cook types

Not every potato is suitable for fried potatoes. While Nicola and Selma can be cut well after cooking, the floury Adretta would disintegrate in the pan. Due to their different cooking and processing properties, the tubers are divided into three Cooking types are divided into waxy, predominantly waxy and floury Potatoes.

Waxy potatoes such as the Sieglinde, Cilena and Vitelotte varieties contain little starch. They are moist even after cooking, retain their firm consistency and are easy to cut. They can be used to prepare salads, fried potatoes, French fries and gratins.

Agria, Solana, Quarta and Granola belong to the predominantly waxy potatoes. Your shell cracks easily when you cook. They are the ideal boiled, boiled and fried potatoes.

Floury varieties have a high starch content. They taste dry, their peel bursts when cooked and they almost disintegrate on their own. They are ideal for mashing and pureeing. Delicious mashed potatoes, soups, dumplings and potato pancakes are prepared from Adretta, Freya and Augusta. Also ideal as a baked potato.

Even more differences

An important differentiator is the degree of ripeness of the potatoes. They are divided into very early and early potatoes, medium early, and late and very late varieties. Early varieties are available from June harvested, mid-early from August and late to the end of October.

A distinction is also made between table potatoes and commercial potatoes. While some have been on our menu for a long time, starch, alcohol, potato flour and glues are made from potatoes.

Red, yellow or blue - which potato would you like?

When choosing your potato variety, you should be guided by taste, use and shelf life. And at Cultivation try something new or rediscover one of the old varieties.

The classic among the potatoes

The oldest German potato in the list of varieties is Sieglinde.

• Sieglinde: yellow potato, long oval to long yellow tubers, finely spicy taste, waxy, early variety, salad, boiled, boiled and fried potatoes
• Bintje: large, yellow tuber, medium early, very productive variety, predominantly waxy to floury, mashed potatoes, chips, potato of the year 2012
• pink pinecone: elongated shape with adhesions, pink skin, yellow flesh, spicy taste, waxy, late variety, salad, pell, boiled potato, potato of the year 2013

Popular varieties of potatoes

Generous Income, good storage properties and their aromatic taste made these potatoes one of the most popular varieties.

• Linda: large, oval, yellow potato, medium early variety, creamy taste, waxy to predominantly waxy
• Laura: round to oval, red skin, yellow flesh, large, creamy, very late variety, predominantly waxy
• Agria: round, yellow-fleshed potato, medium to large, floury cooking with a fine floury taste, very late variety
• Adretta: round to oval, medium-sized tuber, ocher-colored skin, yellow pulp, medium-early to early variety, floury cooking, cellar potato

New potatoes

• Christa: very early variety, round, medium-sized tuber with yellow skin and yellow pulp, finely aromatic, predominantly waxy
• Cilena: yellow potato, waxy, salad and fried potatoes
• Marabel: yellow, slightly oval potato, mainly waxy
• Rosara: red-skinned, very early potato, mainly waxy
• Margit: yellow potato, round to oval, medium-sized, fine floury taste

Grandma and Grandpa still know her

Since the 17th In the 19th century, potatoes were known in Germany, which were initially grown as an ornamental plant because of their flowers. The Prussian King Frederick the Great recognized their usefulness. On his orders, the farmers had to grow potatoes in their fields and the Prussian king even had them guarded by his soldiers.

Many of the old potato varieties are no longer available today. Most of them have not proven themselves in industrial cultivation or because of their susceptibility to disease. They are still grown today by enthusiasts and organic farmers. They can be purchased from other gardeners or on the Internet.

• Field blessings: late potatoes, high-yielding, oval, medium-sized to large tuber, yellow-skinned, yellow meat, mainly waxy to floury, salted, puree and baked potatoes
• Highland Burgundy Red: one of the few varieties with red flesh, round to oval skin, floury cooking, medium late variety, baked and puree potatoes
• Bamberg croissants: elongated shape, yellow to pink skin, yellow pulp, strong, slightly nutty taste, waxy, salad and jacket potatoes

Try!

• Blue Swede: round to oval, medium to large tubers, dark purple skin, blue pulp
  with marbling, nutty, floury, medium to late
• Vitelotte: waxy potato, slightly nutty, spicy taste, black-violet skin, violet marbled pulp, salad and jacket potatoes
• La Ratte: elongated, yellow variety, waxy,
  New potatoes, nutty, greasy taste, pellet, salad, roasted, gratin potato
• Mayan Twilight: oblong-oval, yellow-red spotted skin, golden yellow pulp, tastes slightly like marzipan, medium early variety, gourmet potato

Storable potatoes

The medium-early to late varieties are suitable for storage. In a dark cellar with temperatures of 4 - 10 degrees, the potatoes make it safely through the winter. We recommend Agria, Quanta, Melina, Secura, Adretta, Laura, Aula and the new Solana Queen Anne variety.

Tips & Tricks

At www.bundessortenamt.de you can find the “Descriptive Variety List” of the Federal Variety Office. It gives you an overview of the potato varieties permitted in Germany, that is 210 at the moment.