Well-boiled potato varieties

Have you ever thought about the fact that each potato variety reacts differently to heat treatment? For example, one makes an unusually delicate puree, but when frying it completely loses not only color, but also taste. And the other, on the contrary, is completely unsuitable for cooking, but in fried form - you just lick your fingers. How can you not go wrong with the choice of the most delicious potatoes, which are ideal for cooking a particular dish, and how to grow your favorite variety in your own garden?

Which potatoes are tastier

The taste of potatoes largely depends on the time it takes to ripen - the earlier the tubers ripen, the less starch they will contain, which will affect the taste of the fruit. Therefore, the late varieties are considered much tastier than the earlier ones, although among the latter there are also many tasty and nutritious ones.

Yellow potatoes are rich in carotene - they are quite sweet, tasty and not too boiled. Reds contain a lot of antioxidants, have a delicate taste, and store well.And in whites there is a large amount of vitamin C and starch, they are juicy and boiling.

Potato tubers combine all the substances necessary for the human body: they are rich in potassium, copper, manganese, phosphorus, nicotinic, panthenol and caffeic acids. In addition, potatoes are a storehouse of vitamin B6, flavonoids and carotenoids.

Sweet varieties

Some varieties have a pronounced sweetish taste, which is felt with any type of heat treatment. Someone likes this taste of potatoes, while others, on the contrary, tend to avoid buying sweet varieties.

Do not confuse the natural sweetish taste of potatoes with the sweetness that appears when freezing - in the first case, the taste of the vegetable is due to genetic characteristics, and in the second, it is the result of non-compliance with storage conditions.

Adretta is an early variety that is highly resistant to diseases and unfavorable climates. Once this variety made a real revolution, because before its appearance, all yellow potatoes were considered tasteless and were used exclusively for feeding livestock. The rind and tubers are dark yellow. The taste of this potato is not lost even after long-term storage; when it freezes, it does not acquire an unpleasant aftertaste. Ripening of root crops occurs at 60–80 days. The average weight of tubers is 120–140 grams, yield is up to 45 t / ha.

The sweet potato variety Adretta is resistant to disease and unfavorable climates

Vineta is an early ripening and very productive variety that is not afraid of diseases and drought. The tubers are yellow, the skin is slightly darker than the pulp, its color depends on the cultivation technique. Harvesting can be done 70–75 days after planting. Potato yield is 20–25 t / ha, tubers' weight varies from 60 to 100 grams.

Vineta sweet potato fruit can weigh 60 to 100 g

Zekura is a hardy and disease resistant early ripening variety. The tubers are neat, slightly elongated, with a firm yellowish peel. If all conditions are met, it can be stored for up to six months. Potatoes ripen for about 90-100 days. The tubers are large, on average 100-200 grams (if cultivation techniques are violated, they can become smaller up to 50-80 grams). The yield reaches 50 t / ha.

Zekura sweet potato has a long shelf life - up to 6 months

Santa is resistant to viruses, but at the same time it is extremely thermophilic. The tubers are light yellow. Potatoes of this variety have a pleasant taste, are well stored in any conditions, and even with long storage they do not lose their attractiveness. The variety is medium early, ripens in 80–90 days. The average mass of tubers is about 70 grams, the yield is about 24–57 t / ha.

Santa sweet potatoes are extremely thermophilic

Symphony is almost immune to disease, tasty and aesthetically beautiful. The tubers are oval in shape, the skin is smooth, red. Harvesting begins 90–120 days after planting. The mass of tubers is from 70 to 140 grams, the average yield is 46 t / ha.

The potato variety Symphony has a sweetish taste and a thin red skin.

Champion of taste

It is impossible to say unequivocally that a certain variety of potatoes is the most delicious, since all people have their own preferences. However, it is customary to distinguish several varieties that will surely please the most fastidious gourmets:

• Picasso is one of the most delicious varieties, excellent storage, low starch content and good yield. The pulp is pleasant creamy color. The variety belongs to medium late, full ripening occurs in 110–130 days. The mass of tubers varies from 80 to 140 grams, the average yield is 20-50 t / ha.

  Picasso potatoes are distinguished by their peculiar appearance - its fruits seem to be painted by a famous artist

• Tuleyevsky - tastes just as good as the previous variety.The yield is high (29–40 t / ha), while the vegetable is practically not susceptible to diseases and undemanding to storage conditions. A significant disadvantage is only the inability of this variety to a hot and arid climate. The average mass of tubers is 200 grams (some specimens reach 500-600 grams). The ripening period takes 90-110 days.

  Tuleyevsky potato variety is large in size - the average fruit weight is 200 g, but there are giants in 0.5 kg

• Pai - successfully combines the best qualities of its predecessors. Loves moisture, sensitive to weather conditions. Tubers of the correct shape, very quickly cooked. The mass of tubers reaches 400 grams, the yield can reach 39 t / ha.
• Dauphine is a large Dutch potato that can grow up to 350 grams of tubers. The taste is bright and full-bodied.
• Zhuravinka is a Belarusian variety practically immune to disease with red tubers. It is he who is most often used in the preparation of chips. The variety is medium late, harvesting begins 80–100 days after planting. The average weight of tubers is 90–160 grams. The yield depends on weather conditions and cultivation techniques, on average 630-640 kg / ha.

  Potatoes Zhuravinka - variety resistant to various garden diseases

• Kiwi is a late high-yielding variety with a skin similar to that of a kiwi. The variety is not susceptible to attacks by Colorado beetles, since it contains bio-fiber, which is not absorbed by these pests. More than 120 days pass from the first shoots to technical ripeness. The yield is quite high - up to 20 kg of crop can be obtained from a kilogram of planting material. The potato tubers of this variety are always large or medium in size, never small. The variety was bred by amateurs, therefore it did not pass state tests.

  Kiwi potatoes got their name from their characteristic appearance, very reminiscent of exotic fruits.

• Gingerbread man is a fairly large (from 93 to 140 grams) potato, which has a pleasant delicate taste. The peel is yellow, rough, the flesh is yellow. The variety is medium early, 80 days pass from planting to ripening. Under good climatic conditions, the potato yield is 13-22 t / ha, the maximum - 25 t / ha.

  Potato Kolobok has a rough surface and flesh

• Fairy tale - resistant to viruses, but susceptible to late blight. The peel is yellow, the flesh is snow-white. The variety is medium early, ripens in 70–90 days. Tubers are oval, almost identical in shape, weighing from 80 to 130 grams. Under favorable conditions, the yield reaches 40–45 t / ha.

  Potatoes Tale is extremely susceptible to late blight, so you should be careful when planting it

• Karatop is an early ripe high-yielding variety originally from Germany, aesthetic and very tasty. On good soils, the tubers are juicy and beautiful. The average weight of one tuber is 65–100 grams, the maximum is 130 grams. Harvesting usually begins 60–65 days after planting. The potato yield is beyond praise - from 45 to 53 t / ha.

  Caratop potatoes arrived from Germany and won the hearts and stomachs of many gourmets

• Impala - When planted in southern climates, there is a chance of getting a crop twice a year. It has a very high starch content, is almost not susceptible to viral diseases. The first crop can be harvested as early as 45 days after planting, and full ripening occurs in 60–70 days. The yield of the variety is from 37 to 60 t / ha, while there is a chance to double it if you plant potatoes twice a season. The average mass of tubers is 90–160 grams.

  Impala potatoes are high in starch in their flesh

• Jelly is one of the most nutritious species. The tubers are medium in size (84-135 grams), the skin is golden, the flesh is light yellow. The growing season is 90 days, the yield is consistently high - 45–60 t / ha.Magnesium should be used to fertilize potatoes of this variety, since the use of nitrogen fertilizers retards the development of tubers.

  Jelly potatoes have bright yellow flesh and golden skin

Potatoes for frying, mashed potatoes or salad

How potatoes behave during heat treatment depends entirely on the density of their pulp.... There is a special classification of potatoes on this basis:

• A - potatoes with a minimum starch content, which practically does not boil over;
• B - slightly boiled down;
• C - highly boiled;
• D - potatoes with a very high starch content.

If you are not sure which type you purchased, cut one of the tubers in half and quickly rub the halves together. If water droplets come out between them, you have type A in front of you, and if the halves stick together, you are dealing with type C or D.

The most boiled varieties for mashed potatoes

Certain varieties of potatoes have a habit of literally "crumbling" during cooking, so they are ideal for dishes such as mashed potatoes. The best of them are considered to be:

• Riviera is a very early high-yielding variety. Resistant to dry conditions, but sensitive to scab and late blight. The tubers are oval, the peel is thick, light yellow in color, the flesh is creamy, granular. The size of the tubers is 105–170 grams, the yield is high and stable, with good care it reaches 45 t / ha.
• Bellarosa is a relatively young variety that became widespread only in the early 2000s. It is almost not susceptible to disease, resistant to chemical damage, and has a high yield. The tubers are round, rough, reddish in color. The average mass of tubers is 115-210 grams, some specimens can reach 700-800 grams. Harvesting is carried out 50-60 days after planting. The yield reaches 20–35 t / ha.
• Tiras is early, relatively unpretentious and high-yielding. The tubers are oblong, with a pinkish skin and superficial "eyes". Tuber weight can vary from 114 to 140 grams. The period from germination to technical maturity is 82–85 days. If all growing conditions are met, there is a chance to harvest up to 46 t / ha.

Potatoes tend to discolor when in contact with certain metals, so you should avoid cooking them in aluminum and iron pots.

Photo gallery: the most boiling potatoes

The best potatoes for frying

It's hard to say which of us doesn't like delicious crispy fried potatoes. However, it often happens that potatoes after such a heat treatment become not fried, but rather stewed. To avoid this trouble, it is better to know in advance which varieties are most suitable for frying:

• Rosara is an unpretentious variety suitable for growing in any climate. Tubers are even, compact, almost the same size. The peel has a pinkish or reddish tint, the flesh is yellow. For the full ripening of the potatoes, 2.5 months are enough. The average weight of tubers is about 90-120 grams, the yield ranges from 20 to 42 t / ha.
• Anosta is a Dutch potato that is successfully grown in the CIS. Resistant to most diseases, but very often affected by late blight. The tubers are of the correct rounded shape, the rind and flesh are yellow. The mass of one potato is 71-134 grams. The variety is early, it takes 70–75 days to ripen. It is considered to be quite fruitful, but there is no reliable information on this matter.
• Ariel is a very promising Dutch variety. It has a balanced taste and is perfect both for own consumption and for sale. The variety is early maturing, 60–75 days pass from the moment of planting to harvest. Potatoes are distinguished by a very high yield - from 22 to 49 t / ha, while it is possible to get a crop twice a season. Tubers are smooth, neat, weight ranges from 80 to 170 grams. The peel is yellow, the flesh is light yellow or creamy.The variety is resistant to most dangerous diseases.

When peeling potatoes, try to peel as thin a layer of the skin as possible. This way you will save much more nutrients.

Photo gallery: the best varieties of potatoes for frying

Salad potatoes

Salad (or table) potatoes are the ones that are best suited for preparing various salads. It contains very little starch, does not crumble during cooking. Salad potatoes are valuable because after cooking they do not darken and retain their excellent taste not only hot, but also cold.

At the present time, varieties with red, blue and purple flesh have begun to be used for the preparation of salads and vinaigrettes. They not only preserve the appearance of tubers after cooking, but also slow down the oxidation processes in the body, thereby inhibiting aging. The brighter the color of the potato, the more nutrients it contains.

The most popular varieties of such potatoes are:

• Red Scarlet is an early high-yielding Dutch bred potato. It has a high resistance to most diseases, is well stored, easily tolerates arid conditions. The tubers are oblong, the peel is red, the flesh is yellow. The growing season is approximately 75 days. The weight of one tuber can reach 120 grams. The yield is quite good - about 27 t / ha.

  Red Scarlet potatoes are Dutch varieties

• The French truffle is a very unusual variety with a purple rind and flesh. Ideal for salads and vinaigrettes, as it does not boil over. It is necessary to peel potatoes of this variety only after it has completely cooled down - then inside it will be black and purple with a pink center. The tubers are medium-sized, about 10 cm long, the average weight is 70 grams. The variety is late and has a low yield, it is grown on a small scale using manual labor, so such potatoes are quite expensive.

  Potato variety The French truffle seems to be the most unusual of all varieties - it is grown in very limited quantities and by hand, therefore it is extremely expensive

• Annushka is a mid-season salad potato with a high yield. The peel is smooth and shiny, yellow in color, the eyes are small, the flesh on the cut is yellow. Potatoes of this variety have a pleasant taste, do not darken and do not boil. The growing season takes 80–85 days. The yield varies from 21 to 51 t / ha. Resistant to most dangerous diseases, but prone to scab. The weight of one tuber is 100-200 grams.

  Annushka variety does not boil over and does not darken, which makes it an excellent ingredient for salads.

To avoid discoloration, try to peel and cut potatoes just before cooking. If you can't cook a vegetable right after peeling, place it in a bowl of cold water with a small amount of lemon juice. This simple technique will not allow the pulp to darken and lose shape.

What dietary varieties are there

Many people sincerely believe that potatoes are very high in calories and are in no way suitable for a diet. Therefore, most of those who, for some reason, follow a diet, strongly exclude this product from the diet. And it’s in vain, because contrary to popular belief, there are many varieties that are extremely rich in nutrients and at the same time suitable for dietary and baby food.

These include:

• Gypsy is an early (or mid-early - depending on the climate) high-yielding variety with a very thin and delicate purple skin, sensitive to mechanical damage. The pulp is white or creamy, with a delicate taste. With any method of preparation, the potatoes retain a delicate consistency, after boiling, they retain the structure of the tuber and do not darken. The average size of tubers is 100–130 grams. Potatoes are absolutely not subject to degeneration and are resistant to most diseases. The variety is not included in the State Register, therefore there is no reliable information about its yield.

  The Gypsy potato variety looks rather unusual, but its taste is quite pleasant

• Aladdin is a mid-late variety, which is distinguished by high resistance to disease and resistance to mechanical damage. The peel is reddish, the flesh is snow-white. These potatoes are recommended for use in kindergartens and schools. Full maturation of tubers occurs 90–100 days after planting. To get the maximum possible yield, the variety is recommended to be grown after perennial grasses and a small amount of nitrogen is added to the soil. Up to 45 tons of tubers are harvested from a hectare of land, the average weight of which is 105-185 grams.

  Aladdin potatoes are extremely nutritious, it is especially recommended for children of primary and school age

• Sifra - medium late, resistant to many dangerous diseases, but susceptible to fungi and late blight. The peel is golden, the flesh is snow-white. Potatoes have a pleasant, slightly sweetish taste, and retain their color when cooked. Tubers are rich in vitamins and low in calories, rather large in size - 100-150 grams. The yield depends on the composition of the soil and climatic conditions; it can fluctuate between 17-40 t / ha (the maximum possible yield is 53 t / ha).

  The Sifra potato variety has a pleasant, slightly sweet taste.

Potato peel is a concentrated source of dietary fiber. To preserve as many nutrients as possible in your vegetable, cook it with the peel.

We grow the most delicious potatoes on our site

So, we figured out which varieties of potatoes should be chosen for the preparation of certain dishes. But what if you want not just to buy a delicious potato variety, but to grow it on your own plot?

First of all, you should decide which particular variety you prefer, and then study the agricultural technology of its cultivation as detailed as possible. Be sure to take into account the individual characteristics of the site - the composition and acidity of the soil, cultivation technology, etc. Then think about which growing method will be most preferable for you - traditional, planting under straw or in ridges, etc. Keep in mind that the characteristics of a particular variety are genetically inherent in it, but may vary depending on the area and agricultural technology. In other words, even if you take a very productive variety, but grow it in unfavorable conditions, without taking into account individual characteristics, the final harvest will be scanty.

Do not forget about top dressing - put all the necessary fertilizers into the soil in a timely manner, but do not overdo it with them. If the soil is poor in minerals, any variety grown on it will be tasteless. In addition, with a lack of nutrients, potatoes are much more susceptible to various diseases. But an overabundance of minerals will not do anything good. Tubers saturated with fertilizers will change their fertility, become mealy and acquire an earthy aftertaste. Do not forget that an excess of nitrogen contributes to the accumulation of nitrates in potato tubers, which not only give the vegetable an unpleasant bitter-salty taste, but are also extremely harmful to health. To neutralize the harmful effects of nitrogen fertilizers, add ash to the soil with them.

The most delicious vegetable is considered to be grown on soils fertilized with ash and humus.

Using sawdust or fresh straw when growing, add nitrogen to them. And remember about complex fertilizers - they will provide potatoes with all the necessary substances.

An important aspect that concerns the taste of potatoes is the conditions for their storage, since during this period of time biochemical processes continue in the tubers and ripening occurs. Some varieties can become tastier during storage, while others, on the contrary, lose their taste.If the tubers are exposed to low temperatures during storage, the starch they contain will turn into sugar, and as a result, the potatoes will acquire an unnatural and unpleasant sweetness. And at an excessively high temperature, harmful substances are formed in the tubers.

When choosing potatoes, consider not only your own preferences in the taste of fruits, but also the capabilities of your site

Several landing secrets

1. Try not to plant potatoes in the same area for a long time, as this practice greatly increases the risk of infection with potato pests and various diseases. Moreover, it leads to depletion of the soil. Therefore, always rotate crops - plant potatoes after cabbage, legumes, phacelia, perennial grasses, or oil radish. Avoid planting potatoes after garden strawberries: since they have identical diseases and pests, potatoes are almost certainly infected with some kind of disease, which will greatly affect the harvest.
2. In warm weather, potato tubers germinate in 2–3 weeks. In cold weather, the germination process slows down, taking 3-4 weeks. The slowdown in development leads to the fact that the potato forms a powerful root system and the yield increases. For this reason, try to plant the tubers early. However, do not overdo it - if planting too early, late blight will begin to appear on the plants.
3. Planting potatoes in the ridges gives twice the yield than the traditional method. Planting depth should be from 12 to 15 cm, density - 350-400 bushes per one hundred square meters. The row spacing must be at least half a meter. Planting under straw also gives a very good result, but it will come out more time consuming and costly.
4. Pay attention to the correct selection of planting material. Over time, potatoes tend to degenerate, as a result of which the yield decreases.
5. It is considered optimal to plant 40% of early potato varieties, 35% of medium and 25% of late varieties.
6. Be sure to loosen the soil in the aisles and around the potato bushes. This should be done less frequently during dry periods, and as often as possible during excessively humid periods. Avoid weeds.
7. Carry out the treatment for late blight and the Colorado potato beetle in a timely manner, since it is they who bring the greatest harm to the potato.

Video: the secrets of growing potatoes

Potatoes are a really healthy and nutritious product that is able to provide the body with a huge amount of vitamins and minerals. There are a great variety of varieties of this vegetable, so everyone can choose for themselves the most delicious and suitable for a specific purpose - cooking, preparing salad or frying. And if you wish, it will not be difficult to learn how to grow potatoes in your own garden.

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Potatoes have long been considered the most popular crop grown in Russia. Consider in the article which varieties are best to choose in order to get a high-quality and large harvest.

List of the best potato varieties alphabetically

There is approximately 280 subspecies potatoes that can be grown in different climatic zones. Many varieties have found their popularity in industrial production, some have fallen in love with summer residents to plant on the site. Let's consider the most popular varieties and species in a small alphabetical catalog.

Idaho

Its main advantage is a large, even fruit.

Main characteristics:

• early ripening variety;
• productive - 500 c / ha;
• most popular for cooking in restaurants;
• high resistance to diseases;
• contains a high level of starch up to 17%.

Idaho is the most popular variety for cooking in restaurants

Planting is carried out in early spring, when the frost has already passed, and the temperature reaches 8 degrees.

Bela Rosa

Bela Rosa is the most popular in the territories of the CIS countries.

Main characteristics:

• early maturing, in the south you can get several harvests per season;
• with proper watering and feeding, high yield - 350 c / ha;
• a large oval-shaped root crop (about 200-500gr fruit).

You should know that it grows poorly on the ground without feeding. It is recommended to grow it after legumes.

Bela Rosa

Red Scarlet

The Dutch variety is not inferior in its characteristics even to the Belarusian ones. It is characterized by medium roots with excellent taste characteristics.

Often used for cooking in restaurants.

Main characteristics:

• the bush is undersized, blooms with lilac flowers;
• the variety is susceptible to diseases: phytosphorosis and scab;
• the fruit resembles an oblong oval in shape;
• the peel is red to pinkish-purple;
• cream-colored pulp;
• tolerates heat well;
• the weight of one fetus is from 70-200 grams;
• on one bush up to 15 tubers.

Red Scarlett

Rosara

Rosara belongs to the early maturing, ripens within 70 days... Used in new and modern industries for the preparation of dry raw materials.

Main characteristics:

• the pulp has a pale yellow tint;
• on average, the fetus weighs about 70-130g;
• the shape of the fruit is oval, slightly elongated;
• keeps its shape well due to the low starch content;
• yield 500 c / ha.

Rosara

Picasso

Refers to late varieties of potatoes. Fully matures later 110-130 days after germination.

Main characteristics:

• high yield, from 1 hectare it can turn out up to 20 tons potatoes;
• the color of the tubers is pink-yellow;
• the weight of one fruit fluctuates from 100-150 gr;
• the pulp is white-yellow;
• the taste is amazing;
• susceptible to disease - late blight;
• has a long shelf life.

Planting the plant is carried out in the spring, when there is no more frost, but the soil is still moist.

Picasso

Tuleyevsky

Tuleyevsky is well adapted to many climatic conditions, is actively planted on farms.

Main characteristics:

• the shape of the fruit is even, oval;
• the pulp is light yellow;
• fetal weight 100-300 gr.;
• during cooking it retains its shape well;
• has an excellent potato flavor;
• does not require constant fertilizing with fertilizers.

Planting begins only after the soil warms up to +10 degrees. Does not require watering. Minus is his cannot be stored for a long timeas it starts to wither.

Tuleyevsky

Gala

The German early-ripening potato variety Gala has excellent taste and is distinguished by the content of a large amount of starch in the fruit.

Main characteristics:

• from 1 weave you can collect up to 400 kg potatoes;
• root crops are round, small in size with a yellow skin;
• the pulp is bright yellow;
• average weight of potatoes 60-130gr;
• prone to black parasha infestation.

It is considered one of the best hybrid varieties.

Ripens within 75 days, during this period potatoes can be harvested. You need to plant potatoes as soon as the air temperature reaches 10 degrees.

Dauphine

Delicious Dutch, considered one of the most delicious root crops of potatoes.

Main characteristics:

• from 1 are collected up to 220 kg harvest;
• tuber weight varies from 150 to 350 g;
• about 20 fruits come out from one bush.

Dauphine is one of the most delicious potatoes

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The most suitable variety for those who want to grow potatoes for themselves.

Main characteristics:

• has excellent taste;
• gives a high yield up to 390 kg per hectare;
• tuber weight reaches 400 g;
• bushes of the variety are high, strong up to 80 cm;
• well boiled during cooking;
• resistant to diseases such as powdery mildew and fungi.

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Nevsky

There are several varieties of Nevsky in terms of ripening time. It is considered elite, grows well in any conditions.

Main characteristics:

• yield up to 350 kg from a hundred;
• for planting, you need to choose not sprouted tubers, after germination, plant those with short sprouts;
• tubers with long sprouts are unacceptable for sowing;
• refers to mid-late;
• ripening occurs in 75-90 days;
• oval in shape, with a light yellow skin and creamy flesh;
• they love warmth, so it is recommended to plant when the frost has passed.

Nevsky

Latona

It is considered an early maturing dining room.

On the 45th day, you can already get the first harvest, but in general, the harvest time is 70-75 day.

Main characteristics:

• from each bush you can collect 2 kg fruits;
• resistant to weather conditions, tolerates transportation well;
• practically immune to diseases, there is a possibility of infection with late blight and viral diseases;
• the pulp is pale yellow;
• requires care, watering, organic matter;
• keeps well during the winter.

Latona

Luck

Refers to the elite who require special care... If you follow all the rules, you can collect up to 950 c / ha.

Main characteristics:

• tuber weight 170 g;
• refers to the mid-season (on average 90 days);
• up to 15 kg of root crops can be collected from a bush;
• perfectly tolerates winter and keeps well for a long time.

Adretta

Bred by breeders in Germany 25 years ago. We are still loved by gourmets due to its excellent taste.

Main characteristics:

• the peel has a yellow tint, slightly rough to the touch;
• the pulp can be light yellow or deep yellow;
• the shape of the root crop is round-oval;
• average fetal weight 140 gr.;
• the variety can be planted in open ground at the end of April, propagated by tubers;
• full maturation occurs in 65-80 days;
• high-yielding, from 1 hectare you can get up to 45 tons.

Adretta

Felox

It belongs to the early maturing, perfectly tolerates heat and sudden changes in temperature.

This subspecies can be found in all regions of Russia.

Main characteristics:

• root vegetable weight varies from 80 to 200 gr;
• the peel has a delicate amber hue;
• the pulp is light yellow;
• before planting, it is recommended to process it with copper sulfate;
• contains a high level of starch up to 17%;
• harvested from one hectare 250 centners potatoes;
• planting is done in early May.

Felox

Sprint

Early ripe potatoes have a pleasant taste.

Main characteristics:

• an elongated oval fruit;
• the peel is yellow, the flesh is light cream;
• tuber weighs about 80-200 gr;
• contains a high level of starch up to 17%;
• there is a possibility of infection with late blight;
• yield 300 c / ha.

The palatability of potatoes is improved if they contain a large amount of starch. You can influence the taste of the fruit with the right care: watering, fertilizing.

Sprint

Potato subspecies

Different varieties of potatoes are suitable not for all regions of Russia... Although most are acclimatized to the temperate zone, there are varieties that are most suitable for central Russia and Siberia.

Also, potatoes differ in the shade of pulp, taste, ripening time. Based on this, they can be classified as follows:

Classification of varieties by growth

Geographical position	Variety names
For central Russia	Nevsky, Felox, Sprint, Latona, Red Scarlet, Picasso
For Moscow region	Tuleyevsky, Gala, Nevsky, Luck, Sprint, Pai, Dauphine, Idaho, Bela Rosa, Rosara
For Siberia	Adretta, Luck, Scarlet, Tuleevsky, Nevsky

Types by yield

Red potatoes with yellow flesh	Bela Rosa, Red Scarlet, Rosara
Loose varieties	Idaho, Pye
High yielding	Rosara, Adretta, Luck
Pink potato	Picasso
Potato yellow	Idaho, Tuleyevsky, Gala, Sprint, Felox

Ripening classification

Medium early	50-60 days	Idaho, Bela Rosa, Rosara, Red Scarlet
Mid-season	80-95 days	Latona, Luck
Mid late	95-100 days	Atlant, Nevsky
Late	4 months	Picasso

All of the above potato varieties have excellent characteristics and taste. Most are disease resistant and yield high.

Potatoes have long earned Russians the honorary title of "second bread". This tasty and healthy root vegetable can be used to prepare a wide variety of dishes. Every housewife has her own proven recipes. It is unlikely that there is a gardener who does not have at least a small garden bed on his personal plot. Since the issue of a lack of space for many is very relevant, you need to choose which of the many varieties to purchase, and know the techniques to increase yields. First of all, preference is given to the most delicious varieties.

The best tasting potato varieties - rating

The best potato varieties are determined on the basis of yield, attractiveness of appearance, resistance to diseases typical for the culture, the ability to adapt to not always favorable weather and climatic conditions. Selection does not stand still, so this category mainly includes the newest varieties.

As you know, there are no comrades for taste and color. Therefore, it is impossible to choose a potato that everyone would like. But there are also professional tasters, whose opinion can be taken as a basis.

Bellarosa

An early maturing variety of German selection, bred specifically for growing in areas with a temperate climate. It has been widely cultivated in Russia since the beginning of the 21st century. The growing season is 45-60 days. In the warm southern regions, you can manage to get two crops. The bushes are rather compact, erect, 70–80 cm high. The leaves are large, the edges are slightly corrugated. The flowers are small, red-purple.

The tubers are round, the skin is reddish, slightly rough to the touch. The pulp is the color of butter. The average weight is 180–250 g, but there are also “champions” whose weight is close to 1 kg. The starch content is 13-15.5%.

The undoubted advantages include unpretentiousness to the quality of the soil, drought resistance, suitability for long-term storage and a low percentage of spoilage of tubers (5-7%), high yield (8-10 potatoes per bush), the presence of immunity against many common diseases (late blight, rhizoctonia, " black leg ", cancer).

Bellarosa is an early variety, therefore, in the southern regions of Russia, you can take two harvests

Don't worry about not blooming. The variety is very early, and sometimes the plants just do not have time to form buds, as root crops already appear. Or they may fall off if the air temperature rises above 22 ° C. This will not affect the quality and quantity of tubers.

Rosara

A variety of German selection, bred almost 20 years ago and since then only gaining popularity. The growing season is 65–70 days. It is valued for its genetically inherent immunity to late blight, root cancer, the ability to bring a bountiful harvest regardless of what summer is, transportability, and the preservation of varietal traits for 5 years when using its own planting material.

Bushes up to 50 cm high, shoots are slightly dull, flowers are pink-lilac. Small, oblong or teardrop-shaped potatoes weigh about 85-130 g. In general, they practically do not differ in size and shape. The skin is thin, dark pink, the flesh is creamy yellow. Each bush ripens 12–20 potatoes.

Rosara - very beautiful, leveled potatoes, suitable for growing on an industrial scale

Gala

A mid-season variety, bred in Germany, capable of adapting to almost any weather conditions and unfavorable climates. Ripening period - 70-80 days. Among its advantages are immunity to most diseases typical for the culture and high yield. From each bush, 12-15 (and with competent agricultural technology - 20-25) potatoes are obtained. A significant disadvantage is low resistance to rhizoctonia.

The height of the bush is 65–70 cm, the plant is not spreading. The flowers are white. The tubers are in the shape of an almost regular oval. The skin is yellowish-beige, the flesh is bright yellow. The latter is due to the presence of carotene in greater quantities than usual.During heat treatment, its color does not change. Average weight - 80-130 g. The pulp in those places where the skin has received mechanical damage does not turn black, such tubers can be stored.

Gala potatoes are resistant to mechanical damage and transportability

Picasso

A variety of Dutch selection, the name owes to the unusual color of the skin. Bright crimson or burgundy "eyes" stand out against the general yellowish background. On the cut, the potato is creamy, due to the low (8–9%) starch content, it does not boil over.

The variety belongs to the category of medium late. Ripening period - 140-150 days. 15–20 oval potatoes weighing about 120 g are harvested from each plant. The bushes are quite powerful, so when planting they leave at least 50 cm between them. The flowers are white. Fertilizers must be applied to the soil, otherwise the taste will deteriorate significantly.

Picasso potatoes almost never suffer from cancer scab and late blight of tubers, but can become infected with late blight tops or curl of leaves. It is very rarely attacked by a nematode. The variety is suitable for long-term storage; tubers germinate late in spring.

Picasso potatoes got their name due to the unusual color of the skin.

Tuleyevsky

The variety, bred in the Kemerovo region about 10 years ago, was named in honor of its governor. It was developed specifically for cultivation in Siberia, but it was quickly appreciated by gardeners of the Urals and the Far East. The growing season is 50-60 days.

The plant is not tall (30–40 cm), the shoots are slightly drooping. The flowers are purple. Advantages - high resistance to most harmful insects (with the exception of nematodes), immunity to scab, Alternaria, all types of rot is genetically incorporated. The variety is drought-resistant, does not require additional fertilization with nitrogen and phosphorus. However, with a deficiency of boron in potatoes, voids are formed, they cannot be stored for a long time.

The potatoes are smooth, rounded, the skin is light beige, with a slight rough "mesh". The pulp is elastic, a shade of butter. The mass of one potato is about 140–160 g. 20–30 of them ripen on one plant, they are located compactly. Small and misshapen ones are rare (more than 95% look presentable). When stored for a long time, no more than 8-10% of potatoes deteriorate.

Tuleevsky potatoes were developed specifically for growing in the Siberian climate

Impala

An early variety bred in the Netherlands. In areas with a warm climate, two crops are harvested. The growing season is 50–70 days, it depends on the weather. Potatoes do not suffer from cancer, scab, are rarely attacked by nematodes, but they are prone to damage by late blight and rhizoctonia. Long-term drought or prolonged rains have little effect on productivity. Potatoes are notable for good keeping quality, sprouting late.

Plant height - more than 70 cm, straight shoots. Therefore, when planting, 55-60 cm is left between neighboring bushes. From each get 12-15 oval-shaped potatoes weighing about 130 g. The skin is thin, smooth to the touch, beige-yellow. The pulp is a little lighter, firm.

Impala potatoes consistently bring a large harvest, regardless of the vagaries of the weather

Rodrigo

The variety, bred in Germany, belongs to the medium early category. Ripening period - 70-85 days. Drought and cold resistance make it possible to grow it in the Urals, Siberia, and the Far East. Plants are immune to scab, cancer, and are rarely attacked by nematodes. The tubers are notable for their good keeping quality, they practically do not freeze too much.

The bushes grow up to 75–80 cm in height; as the tubers ripen, the shoots will gradually disappear. Potatoes are elongated along the longitudinal axis. Weight - 200–250 g. With good weather and proper care, it increases to 500–800 g. The skin is dense, smooth, dark red in color. "Eyes" are small, superficial. The pulp is creamy or yellowish. 10-12 potatoes are obtained from one bush, about 90% of the crop is marketable.

Rodrigo potatoes are distinguished by their keeping quality and attractive appearance.

Vitara

A mid-early variety, the parent of which is the legendary Adretta. The growing season is 65–75 days. The plant has increased drought resistance, bears a crop, even if there was practically no rain in summer. Tubers and tops are immune to late blight, they are distinguished by good keeping quality.

Potatoes weighing 130–160 g, with a thin beige-yellow skin. The pulp is creamy, very tender. 18–20 potatoes are obtained from a plant. The bushes are quite compact, the flowers are white.

Vitara is an improved version of the legendary Adretta

Video: what to look for when choosing potatoes

Potatoes for cooking

All potatoes included in the State Register are divided into 4 types:

• A. Salad potatoes. The pulp is elastic, with a high dry matter content, practically does not boil over.
• B. The pulp is quite dense, light mealy is felt. Wateriness is small, weakly boiled.
• C. The pulp is loose, rather watery, with pronounced mealy. It boils well.
• D. The pulp is very soft, mealy. Does not differ in wateriness. When cooked, it "crumbles".

What potatoes to cook

Potatoes are best cooked with elastic, non-mealy pulp and a low percentage of starch in it. Most often, it has a pink skin.

• Zhukovsky early. Ripening period - 60-75 days. Unpretentious to the quality of the soil, drought-resistant, the yield depends little on the weather. It has immunity to cancer, fungus of rhizoctonia, scab, is not attacked by nematodes, but often suffers from late blight and alternaria. Semi-spreading bushes. The potatoes are round-oval, the skin is pinkish-beige, thin, the flesh is snow-white. The mass is about 95-110 g. 10-12 tubers are obtained from the plant.
• Romano. Ripening period - 80-90 days (the variety belongs to the category of medium early). Sensitive to soil quality. Plants are compact, erect shoots. High immunity to late blight, mosaic spot virus, cancer. Differs in excellent keeping quality and transportability. Potatoes in the form of an oval, with a pale pinkish thick skin weighing 70–95 g. The flesh is creamy or yellowish. Each bush has 8-10 potatoes.
• Symphony. The growing season is 100-115 days (average). It is immune to the typical culture diseases caused by viruses, scab, and successfully adapts to the climate of Siberia. It is rarely attacked by nematodes, but often by the phytophthora fungus. Potatoes are oval, medium-sized (85–135 g), reddish skin, butter-colored flesh. There are 10-12 potatoes on the bush.
• Condor. Early variety, ripening period 70–85 days. Plants are insensitive to drought and the vagaries of the weather, undemanding to soil fertility. Low resistance to fusarium, late blight and scab. The skin is red, the flesh is yellowish. The mass of an elongated potato is 120–180 g, there are 7–12 of them per plant.

Photo gallery: the best varieties of potatoes for cooking

For mashed potatoes, varieties with a friable light pulp and a high starch content (more than 17%) are suitable. Their skin is usually white.

• Adretta. Ripening period - 65–85 days. Plants are unpretentious to soil quality, immune to cancer and not attacked by nematodes, moderately resistant to late blight. Very well suited for long-term storage. The bushes are compact, the shoots are straight. The skin is yellow-beige, rough to the touch, the pulp is a shade of butter. Potatoes in the shape of an oval, weighing 125-145 g.
• Pace. Late grade. Potatoes ripen in 120-130 days. It has immunity to late blight, but has little resistance to viruses. Bushes over 75 cm in height, slightly leafy. The potatoes are large (weighing about 200 g), rounded, slightly flattened. The skin is creamy yellow, the flesh is light.
• Lasunok. The tubers ripen for 85–120 days. Bushes are powerful, tall. It is not attacked by the Colorado potato beetle (leaves and stems are covered with frequent hard "nap"). It is immune to scab, cancer, black leg. Not very well stored, germinates quickly. Tubers are of a decent size (up to 250 g), round. The skin is creamy, covered with a "mesh", the flesh is the same color.Each bush has 10–12 potatoes. "Eyes" are deep, few in number.
• Snow White. Medium early variety (70–80 days). The plants are not tall, the shoots are drooping. Has immunity to late blight, cancer. Weak - to scab, attacked by nematodes. The weight of one potato is 75–125 g. The skin is yellowish, the flesh is white. 8-12 potatoes are obtained from the plant. It is well stored - 3-4% of tubers are spoiled.

Photo gallery: boiled varieties for mashed potatoes

For frying

It is good to fry potatoes in which there is little starch. As a rule, these are elongated tubers with a light skin and creamy or yellowish flesh. The most delicious and productive potato varieties in this category:

• Bentier (sometimes referred to as "Bintier"). Medium early. Immunity against viruses is genetically inherent, but it can suffer from phytophthora and cancer. The plant is about 50 cm high, the shoots are straight. The potatoes are elongated, the skin is brownish, the "eyes" are rare, superficial. Tuber mass - 105–125 g. On one plant there are 15 or more potatoes.
• Concorde. Early (tubers ripen in 75–80 days). It adapts well to almost any soil and climate, is not attacked by cancer, nematode, but is susceptible to late blight. Bushes more than 70 cm high. The weight of a potato is 100–130 g. There are 7–10 tubers on a bush. The skin and flesh are yellowish-creamy. Stores well (about 5% of potatoes are spoiled).
• Mona Lisa. The variety is medium early. Has immunity against cancer, scab, viruses typical of potatoes. It is affected by late blight (more often leaves and shoots than the tubers themselves) and nematodes. Plants are powerful, spreading. Lined potatoes, weighing 80–135 g, yellow-beige skin and flesh. 12-15 potatoes are obtained from the plant. The skin is dense, the variety is transportable.

Photo gallery: varieties suitable for frying

French fries and chips are good to cook with potatoes of the following varieties:

• Santa. This is the raw material for fries in most fast food restaurants. Tubers ripen in 80–90 days. Plants are sensitive to hot weather and moisture deficiency. The variety has a genetically built immunity to viruses, scab, and nematodes typical of the culture, but it can become infected with late blight and rhizoctonia. Plants 50–55 cm high, erect shoots. Potatoes in the form of an oval, weighing 110–140 g. The skin is yellowish, smooth to the touch, rather dense, the flesh is creamy beige. 15–20 potatoes are obtained from a plant.
• Fresco. An early variety (tubers ripen in 75–85 days). In areas with a warm climate, they manage to harvest twice a season. Immune to cancer and nematodes, moderate resistance to rhizoctonia and scab. It is prone to damage by late blight, it is not stored very well, it germinates quickly. The mass of one tuber is 95–120 g, there are 9–12 of them per plant. The skin and flesh are creamy yellow.
• The effect. A variety of medium early ripening. It is not attacked by viruses, rarely by late blight and scab, often by rhizoctonia. Oval shaped potatoes, creamy yellow skin, almost white flesh. Tuber weight - 95–120 g. Suitable for long-term storage.
• Ilyinsky. Tubers ripen in 75–90 days. Has genetically built immunity to cancer and late blight, often suffers from nematodes. The bushes are low, slightly drooping. The weight of one potato is 75–130 g. The skin is reddish, the flesh is light, almost white, slightly darkens in the open air.

Photo Gallery: Best Potato Chips

For salads

The main requirement for tubers for salads is to keep the taste in a cold state. It is desirable that there are no deep "eyes", a thin skin, and also that the pulp during heat treatment does not change color and does not disintegrate.

• Red Star. Tubers ripen in 70–85 days, the variety is classified as medium early. The creators have inherent immunity to late blight, scab, viruses typical of the culture. Mechanical damage to the peel does not affect keeping quality. Plants are about 70 cm high, erect shoots. The skin is almost scarlet, smooth to the touch, the flesh is yellowish. The mass of one potato is 115-145 g.
• Ukama. The tubers ripen very quickly, in 45–55 days.The variety has immunity to late blight, viruses typical of potatoes; nematodes do not pay attention to it. The plant is not tall, there are many shoots. The potatoes are elongated, the skin is yellowish-brown, the flesh is creamy. 2–2.5 kg of tubers are obtained from one plant.
• Nevsky. Medium late variety (85-100 days), drought-resistant and excellent storage. It is not affected by late blight and cancer, often suffers from viruses. Potatoes in the form of an oval, weighing 115–130 g, 10–15 per plant. The skin is yellowish, smooth to the touch, the flesh is the same color, the “eyes” are pinkish.
• Leader. Early (tubers ripen in 55-60 days). It is immune to cancer, often suffers from phytophthora, and is attacked by nematodes. Plants about 50 cm high, slightly drooping. The potatoes are wide-oval, the skin is smooth, yellowish to the touch. The pulp is light, almost white. The weight of one potato is 85–125 g.
• Luck. A variety of early ripening, undemanding to the quality of the soil. The plant is low, spreading. Dry and hot weather and heavy rains have little effect on productivity. The variety is immune to late blight, cancer, mosaic virus, all types of rot. The tubers are large (130–150 g), round. The skin is thin, smooth to the touch, creamy yellow in color. The "eyes" are brownish-gray, the flesh is almost white. Its shade does not change even with mechanical damage.
• Nikulinsky. Late-ripening variety (115–120 days). The bushes are very tall (80 cm or more), erect, heavily leafy. Resistant to viral diseases, prone to scab, late blight, "black leg". He is ignored by the Colorado potato beetle. The tubers are elongated, the peel is yellow-creamy with pinkish spots, covered with a "mesh", the flesh is snow-white. Average weight - 80–130 g. Differs in high yield and keeping quality.

Photo gallery: potatoes for making salads and okroshka

Diet product

Recently, breeders have been actively working on the development of new varieties of potatoes with very unusual looking multi-colored tubers. As a rule, they have very bright flesh - pink, orange, purple, which does not change color during heat treatment. They are distinguished by a high content of antioxidants - anthocyanins and carotenoids. The dishes look so impressive that not everyone dares to try them. However, eating these potatoes regularly is a great way to maintain and improve your health. It is an effective prevention of hypertension, cancer and atherosclerosis. When growing, it must be borne in mind that the culture necessarily needs fertilizers, more in potash and phosphorus than in nitrogen.

Popular varieties of colorful potatoes:

• All Blue. The skin and flesh are colored deep violet-blue. Just under the skin is a thin white ring. The eyes are small, superficial. Tubers are oval, weighing 100–120 g. Suitable for boiling, frying, baking.
• Cranberry Red. The skin is reddish pink, the flesh is bright crimson. The growing season is 75–90 days. In Russia, it brings crops even in Siberia. The tubers are large (150–180 g), smooth. Good in soups, frying.
• Сongo. One of the oldest varieties of colored potatoes, cultivated for nearly three hundred years. The growing season is 100-110 days. The skin is blue-lilac, the flesh is very dark purple with thin white veins. Tubers are round, medium and large, weighing more than 150 g. The pulp is slightly mealy, "oily", with a nutty flavor. Differs in keeping quality and resistance to many diseases. Suitable for mashed potatoes and fries, frying, soups.
• Purple Peruvian. Tubers with dark purple, almost black skin and lilac flesh. The variety is late, the growing season is 120 days or more. Average tuber weight - 180-200 g. Resistant to scab. Sensitive to drought and soil quality.
• Mountain Rose. The growing season is 75–90 days. The skin is bright scarlet, smooth, with a glossy sheen. The pulp is reddish pink. The cultivar is susceptible to fusarium and dry rot. The average tuber weight is 200-250 g.Suitable for making chips, French fries, salads.
• Purple Majesty. The growing season is 65–75 days. Potatoes with deep purple skin and flesh. The tubers are broadly oval, the average weight is 110–150 g. The skin is smooth, the "eyes" are few, superficial. It is not affected by the nematode. Good for salads, frying and cooking chips, as a filling for pies.

Photo gallery: foreign varieties of colored potatoes

Russian breeding also does not stand still. Among her achievement varieties

• Gourmet. The growing season is 75–80 days. The tubers are elongated, the skin is inky purple, dense. The lilac flesh in the center brightens at the edges. Average weight -100-115 g. 12-15 potatoes are obtained from one bush.
• Miami. Medium early variety, growing season - 75–80 days. Genetically resistant to late blight. The tubers are small, weighing 75–80 g. The peel is blue-lilac, the pulp is purple. Keeping quality is good; no more than 3-5% of tubers are spoiled.
• Lilac (included in the State Register under the name "Russian Blue Meat"). Medium ripening variety, the first of the successful experiments in the creation of colored potatoes. The tubers are small, oval, weighing 65–80 g. The skin and pulp are blue-purple, the latter with white blotches. Plants are not affected by cancer, rarely by rhizoctonia and scab.
• Gypsy (sometimes found under the name "Gypsy"). Early or mid-early (depending on the place of cultivation) variety. The tubers are elongated, the skin is very thin, bright purple, the flesh is white and purple. The average weight of a tuber is 120–130 g. Tubers do not differ in transportability.

Photo gallery: achievements of Russian breeders

Video: how the colored potatoes differ from the usual

Sweet potato

Regular potatoes are sweet only if they freeze. However, there is a tropical plant called sweet potato that can be grown as an annual crop not only in warm southern regions, but also in temperate regions. Its tubers are elongated, the flesh is multi-colored - from white-yellow to pink, orange and red-violet. Weight varies from 200-300 g to 2.5-3 kg.

In Russia, it is still not widespread, but this is completely undeserved. It has a very tender pulp due to its high sugar and starch content. Tubers are a valuable source of proteins and carbohydrates, but there is practically no fat in them. Such an unusual potato is very useful for problems with the gastrointestinal tract (except for peptic ulcer disease), when the body is unable to digest ordinary fiber. And for women, it is shown during menopause.

The most common varieties:

• Purple. Tubers with dark purple, almost black flesh and red-purple skin. The brightness of the color is preserved during heat treatment. Variety of medium ripening, climbing plant. The taste is reminiscent of regular potatoes with hints of chestnut.
• Japanese. Early ripening variety. It tastes almost indistinguishable from potatoes, but the flesh is more tender. The skin is dark red, the flesh is creamy yellow. It is quite dry with a high starch content.
• Tainung T-65. The variety is originally from Taiwan, got to Russia in transit through Great Britain. One of the earliest. In the middle lane, it is not affected by diseases and pests. The stems are bright crimson. The tubers are large (up to 1 kg), with a pinkish skin and pale yellow flesh.
• O'Henry. Variety from the United States, with a high yield and disease resistance. The growing season is about 90 days (early). The skin of the tuber is beige or cream, the flesh is yellowish, dense. The whips are not too long.
• Victory-100. Variety of Soviet selection, bred on the basis of the American Nancy Hall. The skin is light beige, the flesh is pale yellow. The variety is drought-resistant, differs in the compactness of the "nest" with tubers.
• Ginseng Red. Powerful climbing plant with bright scarlet stems. The skin of the tubers is pale pink, the pulp is yellow-white. Light ribbing is characteristic. The tubers are scattered 0.8–1 m in diameter from the bush.
• Manchurian. The sweetest sweet potato with a light flesh.The skin is bright scarlet, the flesh is yellow, very juicy. The bush is small, the length of the lashes is up to 1 m.
• White. The skin is white, the pulp is crumbly, the taste is very similar to ordinary potatoes of elite varieties. The sweetness is almost invisible. Differs in early maturity and productivity.
• Garnet. Medium early variety, sometimes grown as an ornamental plant due to the beauty of the leaves and large purple-white flowers. The whips are long. The skin is terracotta in color, the flesh is bright orange, sometimes with a slight reddish tint. It does not differ in high yield, but children really like the sweet taste.
• Jewel. A variety from the USA, semiofficially referred to as the “queen of sweet potato”. It successfully adapts to a wide variety of weather and climatic conditions. It also bears fruit in central Russia. The lashes are short, to obtain the maximum possible yield, no more than 15–20 cm are left between the bushes. The skin of the tuber is copper, the flesh is carrot-orange, juicy, soft.
• Beauregard. A sweet potato variety that has become the standard of taste and appearance. The growing season is 100-110 days. Long scourge, thickened planting has a positive effect on yield. The skin is orange-pink, the flesh is dark orange, soft. The Beauregard Improved variety developed on its basis has lighter tubers, they are sweeter, but the yield is about 20-25% less.
• Carolina Ruby. Early variety. The skin is dark scarlet, the flesh is bright orange. The whips are long. Differs in the compactness of the "nest" of tubers and the abundance of flowering. Genetically resistant to fusarium and root rot.
• Vardaman. The plant looks more like a bush than a vine. The leaves are cast lilac. The skin is yellowish-pink, gradually darkens in the open air, the flesh is bright orange. The taste is not too sweet.
• Covington. Mid-early variety from the USA. The skin is brownish-red, the flesh is bright orange. The tubers are aligned, the surface is smooth. Differs in keeping quality and high yield.

Photo gallery: the most famous sweet potato varieties in Russia

Video: about the benefits and cultivation of sweet potatoes

How to grow the most delicious root vegetable

Most gardeners believe that potatoes can be simply planted and forgotten. But in order to get a bountiful harvest and tasty tubers, he will have to pay no less attention than other crops. Even elite planting material can be spoiled by illiterate care.

Particular attention should be paid to:

• Selection of crops that were planted on the site before potatoes. Good predecessors for him are onions, garlic, any legumes, green manure plants (vetch, lupine, rye). If the plot permits, potatoes are grown in one place for a maximum of 2-3 years and returned to the same garden no earlier than after 5-6 years.
• Soil fertility. It must be dug deeply, covering up plant residues (mown green manure plants), rotted manure or humus. If it is not enough, you can add it to the holes during planting.
• Selection of a suitable variety and regular updating of tubers. When choosing, one should take into account the quality of the soil, climatic and weather conditions. It is worth paying attention to the recommendations of the State Register. The planting material tends to degenerate, after 5-6 years the yield and taste of the tubers sharply decrease.
• Determination of soil acidity. Potatoes grow best in neutral or slightly alkaline soils. If this is not the case, dolomite flour, wood ash, powdered eggshells are added to the substrate during digging. Alkaline soil is acidified with sawdust, pine needles, peat.
• Preparing the beds for planting. The location of groundwater must be taken into account. If they come closer than 1.5 m to the surface, potatoes are grown in ridges. All necessary fertilizers are applied in the fall.
• Preplanting tubers. They are carefully selected, rejecting those where the slightest traces are visible, similar to damage from diseases or insects. Then the tubers must be germinated and disinfected.
• Timing for planting and the correct layout.Potatoes are planted when the soil at a depth of 8–10 cm warms up to at least 10–12 ° C. You can focus on the beginning of flowering dandelions. The distance between tubers is 25–30 cm, between rows - 60–70 cm.
• Correct care. It consists at least in weeding, hilling (twice), fertilizing. If possible, from the moment the buds appear, the potatoes are watered abundantly at least once a month, spending 25-30 l / m². It is advisable to mulch the aisles with freshly cut grass.
• Timely harvest. When the temperature drops to 10–12 ° C, the quality of mature tubers deteriorates sharply. It is advisable to immediately wash the harvested potatoes, dry them and put them in a permanent storage area. Planting material - spread out in the sun for 7-10 days for landscaping.
• Storage of planting material. The optimum temperature is 2–5 ° C, the air humidity is 45–60%. It is advisable to put the tubers in one layer in wooden boxes or cardboard boxes.

Video: how to effectively increase yields

Potatoes have long and firmly taken their place on the tables of Russians. Any housewife can cook many tasty and healthy dishes from it. When choosing a variety for growing on a personal plot, you need to keep in mind your favorite recipes, because table potatoes, depending on their purpose, are divided into several categories. Some tubers are better for mashed potatoes and soups, others for frying and salads.

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What is the tastiest potato variety

The most delicious potatoes

More than 200 varieties of potatoes have been registered, intended for cultivation in the Middle lane.

The main characteristics of tubers are not only keeping quality and productivity. For summer residents, taste is very important. Potatoes should be tasty and boil well, not form lumps during cooking, be soft and sweet. And this directly depends on the starch content.

This carbohydrate determines the calorie content of potatoes and their crispness during cooking. The amount of starch depends on the variety: early varieties contain less starch, mid-late and late ones - more.

One variety goes to the salad, and the other goes to the cellar

There is a special classification that will help you navigate when choosing a variety. At least on imported potatoes, such designations are mandatory.

• A - salad-type potatoes, that is, it does not boil soft, with dense pulp.
• B - suitable for any dish. Slightly boiled, the pulp is dense, slightly mealy.
• C - mealy varieties, that is, they are very soft, the pulp is soft.
• D - very mealy, completely boiled.

Reference by topic: Growing potatoes - a lot and without chemistry

Picasso

Late high-yielding table variety.

The tuber is rounded-oval with a yellow peel, shallow reddish eyes. The appearance is attractive. The peel is thin, so these potatoes are sometimes not even peeled, but simply washed. After 15-20 minutes. cooking vegetable is ready to eat. Tuber weight is about 100-120 g, the surface is even. The taste is pleasant.

Idaho

Large oval potatoes. The peel is yellow-brown, the flesh is white. There is little moisture in the tuber and a lot of starch. Great for baking. After cooking, the pulp is easy to crush and perfectly absorbs the sauce with which you cooked the potatoes.

Rosara

Early variety, ripening period 70-75 days. The tubers are oval, with a thin skin and small eyes. The potatoes are red in color, but yellow in the cross section. Delicious variety. The mass of tubers is up to 115 g, the number in the nest is up to 18 pcs. Prized for stability. Perhaps this is the most productive variety of all red potatoes.

Impala

An early high-yielding variety of white potatoes.The tubers are yellow, oval in shape, the eyes are small, the skin is smooth, the flesh is light yellow. From germination to technical ripeness - 70-75 days. It is appreciated for its early maturity, yield, presentation and excellent taste.

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We recommend this variety if you are going to grow potatoes only for yourself and not on a market scale. It combines two good qualities: excellent taste and yield. It boils quickly, the rind is not thick. Tuber mass up to 400 g.

Reference by topic: Rocco potato variety (photo)

Arosa

A versatile variety. It goes both for processing and for dining needs. The tubers are oval, the skin is red, the flesh is yellow. Starch content 17-19%, tubers taste good. Its versatility in use allows it to be classified as a privileged variety.

Roco

Medium table grade.

The tubers are large, oval, red, with few eyes, the flesh is creamy. Very tasty. It is perfectly stored all winter and does not lose its table qualities.

Question: What varieties of potatoes are the most delicious?

Delicious potatoes

The taste of a potato depends on its variety, in particular the amount of starch in it - varieties of potatoes with a high starch content are considered tastier. Also, the taste of potatoes is influenced by the use of fertilizers, the cultivation zone, and storage conditions. For example, the excessive use of nitrogenous fertilizers, as well as the lack of heat when growing potatoes, impair its taste.

Since the taste of potatoes directly depends on the amount of starch in it, when choosing it, it is worth knowing which potato varieties are the most "starchy". You also need to know that the amount of starch in potatoes directly depends on its early maturity.

According to early maturity, five groups of potato varieties are distinguished:

early varieties of potatoes - the harvest ripens 55-65 days after planting seed tubers in the soil;

mid-early - the crop ripens 65-80 days after planting;

mid-season - after 80-100 days;

medium late - after 100-110 days;

late ripening - the crop ripens 110 days or more after planting.

Mid-season and mid-late varieties are distinguished by high starch content (14-25%), the most delicious of which are: Aurora, Bronnitsky, Istrinsky, Lorkh, Lugovskoy, Temp, etc.

Early and mid-early varieties have a low starch content in tubers (10-13%), the most delicious of which are: Charodey, Detskoselsky, Sante, etc.

The increased starch content (13-18%) of the early and mid-early varieties have the varieties Adretta, Udacha, Nevsky, Pushkinets, Snegir, Real, Ryabinushka.

The Atlant variety has the highest starch content (on average - 20-25%).

Which varieties of potatoes are best for cooking and which ones for frying

Potato varieties with a high starch content are crumbly, so they are best for mashed potatoes, boiling potatoes in their skins, or for baking them in the oven.

Potato varieties with a low starch content do not boil over, therefore they are suitable for preparing salads and soups.

Medium starch potatoes are best for frying potatoes.

Qualification of imported potatoes

Table types for use in cooking are divided into 4 groups, denoted by Latin letters:

type A - with firm pulp, not boiling dry, salad type;

type B - universal, with dense pulp, low powdery, slightly boiled;

type C - with soft pulp, medium powdery, highly boiled;

type D - completely boil-free.

This classification is adopted in Western European countries and is often marked on imported potatoes. Type A is used for salads, type B and C - for making chips, fries, mashed potatoes, type D - for mashed potatoes only.

Another common type of classification is by the color of the tubers. White, yellow and red potatoes are traditionally grown in Russia. White potato varieties are considered more tasty, boiling.Red potato tubers are better stored, they contain more antioxidants and other nutrients, and they also produce less solanine.

Accordingly, when harvesting potatoes for the winter, it is best to purchase different varieties of it for use in cooking different dishes.

Storing potatoes harvested for the winter

After the potatoes have been dug up, they should be kept at a temperature of +14 degrees for two weeks to ripen.

Then the potatoes are stored at a temperature of 0 to +3 degrees - at a lower temperature they become sweet and freeze, at a higher temperature they quickly sprout and lose weight.

The material was prepared by the chief expert of IKO Andaryanov I.M.

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The most delicious potato variety?

Mouse White

I like Nevskaya

Vladimir Ptokhov

I only know two. "Blue rose" for cooking and stewing, "white rose" for frying. All other Russian ones are grown.

Indira Ibragimova

The potatoes grown in central Russia are tastier than the southern ones brought, for example, from Central Asia. The reason for this, on the one hand, can be considered the climate of the Russian province, on the other - the range of varieties.
There are varieties of potatoes that are distinguished by their exceptional taste. These are Svitanok Kievsky, Escort, Krasnopolsky, Raya, Provento, Diamant. Lorkh, Romano, Priekulsky early are not so tasty, as well as most of the early varieties of potatoes.
The specificity of the potato flavor is that it never gets boring. If only because it can be used to prepare a wide variety of dishes, and it is included in the daily diet of a person. Thus, the substances that make up the tubers in minimal quantities take part in the formation of taste.
Delicious varieties, as a rule, contain more nucleotides, and flavoring amino acids, and corned beef - a piquant bitterness, which we resort to using mustard, horseradish and pepper, which improve not only the taste, but also the secretory activity of the stomach.The flavoring bouquet of different varieties is formed due to different proportions of flavoring amino acids: in some, glutamic acid prevails, in others - aspartic acid. As for solanine, in non-tasty varieties its content in the pulp does not exceed 1.6 mg, and in tasty varieties it reaches 1.9 ... 2.5 milligrams per 100 grams of raw mass of tubers.
The set of flavoring substances that we have already listed in baked potatoes also adds the influence of melted fats, essential oils and alcohols. Of the fatty acids, the flavor enhancement is most influenced by the saturated ones - palmitic, stearic and oleic - the one that makes potato fat similar to olive oil. More delicious varieties contain from 280 to 300 raw, and boiled - from 150 to 190 mg of fat per 100 g of tubers. In the less tasty ones, the content of fats in raw form does not exceed 240 mg, and in boiled - no more than 110. Moreover, the deterioration of taste occurs due to a decrease in the proportion of palmitic, stearic and linoleic acids.
Unlike tubers boiled in water, in baked potatoes these substances in the surface layers and in the skin are not washed out. In the ash, conditions are created for their better interaction and the extraction of odorous compounds that complement the taste. Therefore, the taste and smell of baked potatoes can be considered typically potato, and the most pronounced.
Melted fats, but already brought in from the outside, impart a special taste to the fried potatoes. They envelop the pieces of potatoes, preventing the loss of nutrients and the oxidation of vitamins by atmospheric oxygen. The special taste of French fries, or, as it is called, fries cooked in boiling oil, is also the result of the formation of a crust due to starch and oil, which preserves nutrients.
Basically, the taste of potatoes does not depend on starchiness. There are delicious varieties of potatoes with a not very high starch content in the tubers. For example, Nikita. But one property that is part of the concept of potato flavor is more associated with starch and minerals than with nucleotides and amino acids. This property, which is more appreciated in Japan and some Slavic countries, is friability. Crumbly potatoes are very good in soups, mashed potatoes and just on their own with butter and onions. From a physiological point of view, it is better absorbed by the body. A striking example of a highly crumbly variety is Svitanok Kievsky.
The friability of potatoes is to some extent related to the increased yield of large starch grains. However, recent studies have shown that this property is largely determined by the content of pectin, that is, adhesives: in friable varieties there are much less of them, but more phosphorus, potassium and calcium.
The widespread belief that pink or red skin color is associated with good taste is not true. There are delicious varieties with different skin colors. Many white or yellow-tuberous potato varieties are much tastier than red-tuberous ones.

larysa lymar

if the soil comes up, there are tasty potatoes, and if the soil is not good, then wood potatoes are not tasty

What is the tastiest potato variety? Needed for baking in foil like crumb-potatoes

Ravshan Buzoev

Which potatoes are tastier? Delicious potato varieties

Alexey Polegenko

In our region, everyone loves Adretta.

Elena Kubaeva

I haven't eaten anything tastier than a black woman, but now you won't find her.

A P

And in Moscow, everywhere there is one potato, wherever it does not appear - Tambov. And watermelons are everywhere in Astrakhan. There is nothing else. So they lie in shops, markets and stalls that have survived after the barbarian destroyer Mayor Sobyanin.

jfj jfj

I do not distinguish between potatoes by varieties
Everybody's normal here

I will become your angel

nevskaya, children-rural

Elena Kazak

For me, just like that

Marina Nikolaeva

Smolensk potatoes are delicious, but rare. There, the land was rich in natural minerals, and potatoes are very good. tasty,

Margarita (feisty)

Baku, white, clean and dense ... But not cheap ....

Olga

The most delicious from your garden Grown without chemicals

SANICHKASanchikSashko

Blue

Svetlana Zhunina

There used to be blue eyes, but now there are so many varieties that you can't try everything, I like Nevskaya and Lugovskaya, but it is very crumbly.

Zhenechka

Nevsky (my opinion).