Potato varieties that boil well

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 not to make a mistake 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 early 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 whites contain 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 disease 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 the middle 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. The Picasso potato variety has a 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. The Tuleyevsky potato variety is distinguished by its large size - the average weight of the fruit is 200 g, but there are giants of 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 with tubers up to 350 grams. The taste is bright and full-bodied.
• Zhuravinka is an almost disease-resistant Belarusian variety 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. Potato Zhuravinka is a 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 its name from its characteristic appearance, very reminiscent of exotic fruits
• Gingerbread man is a rather 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 pulp
• 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. In 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 yield of potatoes is beyond praise - from 45 to 53 t / ha. Potatoes of the Karatop variety came 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 weight of tubers is 90–160 grams. Impala potatoes have a high starch content in the pulp
• 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;
• B - slightly boiled soft;
• 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 there are water droplets 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 pans.

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 smooth, compact, almost the same in 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 cream in color. 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 in length, 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, which is why these potatoes are quite expensive.Potato variety The French truffle seems to be the most unusual of all varieties - 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. The 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, so 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 that 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. The potatoes have a pleasant, slightly sweetish flavor; they 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). Potato variety Sifra 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 much 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 cultivation 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 taste bad. 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 strong root system and the yield increases. For this reason, try to plant the tubers early. However, do not overdo it - if you plant it 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 yield decreases.
5. It is considered optimal to plant 40% of early varieties of potatoes, 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.