# Potato Varieties: Must-Have Best Picks for Gardens

- Link: https://lifeandwork.blog/potato-varieties-for-every-garden/
- Published: 2026-10-24T02:38:56-05:00
- Author: Bert Swope

Few garden tasks are as satisfying as harvesting fresh, delectable [potatoes](https://lifeandwork.blog/a-brief-history-of-potatoes/)
from your own garden. Select the variety that meets your cooking requirements best.

When baking, frying or boiling [potatoes](https://lifeandwork.blog/a-brief-history-of-potatoes/)
for baking purposes, opt for high starch varieties that maintain their shape well.
When selecting [potatoes](https://lifeandwork.blog/a-brief-history-of-potatoes/)
for salads or au gratin dishes, select low starch varieties with tender textures
instead.

## Papa Criolla

Colombian Creole [potatoes](https://lifeandwork.blog/a-brief-history-of-potatoes/)(
papas criollas or papitas criollas), are an absolute treat. Packed full of creamy
goodness, these rich yet simple recipes can often be found at Colombian steakhouses–
yet all it requires are just a few ingredients and spices!

These diploid [potatoes](https://lifeandwork.blog/a-brief-history-of-potatoes/) (
Solanum tuberosum) have day neutral or intermediate photoperiod characteristics 
and produce tubers in summer after spring planting. Their small [potatoes](https://lifeandwork.blog/a-brief-history-of-potatoes/)
feature deep yellow flesh that is ideal for fresh eating but they may also be frozen
or canned for later consumption. Ideal for high altitude cultivation and quick harvest
times with reasonable dormancy in case they’re left to reach full senescence, these
varieties make great additions to high altitude gardens.

The Phureja variety boasts high carotenoid levels and unique flavor characteristics,
making it an excellent option for specialty markets (like those featuring intense
yellow-flesh [potatoes](https://lifeandwork.blog/a-brief-history-of-potatoes/), 
such as “Beaueraguard”) due to their distinct color, flavor, and texture. They may
also serve as a tasty replacement for sweet [potatoes](https://lifeandwork.blog/a-brief-history-of-potatoes/)
in baked dishes, mashed or roasted applications.

Research related to native [potato](https://wordpress.com/page/lifeandwork.blog/34122)
varieties has focused mainly on their morphological and genetic variation, evaluation
of their agroindustrial potential and biological functionality as well as interactions
with indigenous communities [11-16]. Yet very little research exists regarding their
interactions. This study explored their interactions by conducting semi-structured
interviews and dialogues in Chiscas municipality of central-eastern Colombia using
semi-structured interviews and dialogues, indexes of relative importance and value
were calculated which showed these varieties are part of its agricultural cosmovision.

## La Ratte

La Ratte is an iconic French [potato](https://wordpress.com/page/lifeandwork.blog/34122)
that brings images of chestnuts and hazelnuts to mind with its buttery flesh, delicate
skin protecting a complex array of flavors that makes this gourmet heirloom a beloved
culinary staple. Popular among chefs as well as home cooks alike, La Ratte makes
an exceptional heirloom [potato](https://wordpress.com/page/lifeandwork.blog/34122)
that excels when sauteed, gratineed, mashed or roasted, its exceptional flavors 
complimented by firm texture that holds together well after being cooked.

This variety is native to Denmark and France and was first cultivated during the
19th Century before nearly disappearing due to degeneration of seed. A farmer later
brought back this variety, which quickly became popular with high-end chefs such
as Joel Robuchon who used it in creating his signature pomme puree dish.

Thomas Keller and Charlie Trotter are among the many high-end chefs who regularly
use La Ratte [potatoes](https://lifeandwork.blog/a-brief-history-of-potatoes/), 
even though their tendency to turn into puree quickly makes for sticky purees. Yet
La Ratte still manages to capture many chefs due to its unique flavor and texture.

La Ratte may be hard to come by in the United States, but it’s well worth seeking
out for its distinctive flavor and texture. Keep an eye out at specialty markets
or farmers’ markets when its season arrives; otherwise try one of Gordon Ramsay’s
classic French recipes like Rack of Lamb with La Ratte and Mashed [Potatoes](https://lifeandwork.blog/a-brief-history-of-potatoes/)
as a starter step!

## Kerr’s Pink

Kerr’s Pink [potatoes](https://lifeandwork.blog/a-brief-history-of-potatoes/) feature
oval shapes with light pink skins and smooth, finely-textured flesh that holds its
shape well when cooked roasted, steamed or mashed. Their quick cooking makes them
ideal choices for soups, stews and casseroles while the skin should usually remain
on while preparing them to retain nutrients and add flavor.

Kerr’s Pink are often used in Ireland to prepare boxty, a traditional [potato](https://wordpress.com/page/lifeandwork.blog/34122)
pancake made of flour mixed with grated and mashed [potatoes](https://lifeandwork.blog/a-brief-history-of-potatoes/)
as well as baking soda to form a flatbread-like pancake that can then be cooked 
on a griddle – it’s popular breakfast, snack or dinner item in Ireland!

Kerr’s Pink has the same earthy flavor found in other yellow-fleshed varieties like
Yukon Gold and Kennebec that makes them great additions to many dishes, from roasting
or steaming them into French Fries to mashing or cutting into chips.

This main crop seed [potato](https://wordpress.com/page/lifeandwork.blog/34122) 
boasts outstanding blight resistance and storage ability. For optimal results, it
should be planted early in spring when soil temperatures have warmed, as it matures
quickly to be harvested around mid-August.

## Adirondack Blue

Yellow [potatoes](https://lifeandwork.blog/a-brief-history-of-potatoes/) may be 
the go-to choice, but there are numerous other varieties with unique flavors and
textures, including Adirondack blue [potatoes](https://lifeandwork.blog/a-brief-history-of-potatoes/)
with their blue skin and flesh. Adirondack blue [potatoes](https://lifeandwork.blog/a-brief-history-of-potatoes/)
make a fantastic versatile [potato](https://wordpress.com/page/lifeandwork.blog/34122)
for roasting, baking, salads or mashing; according to Johnny’s Selected Seeds they
retain their color well after being cooked!

Adirondack blue [potatoes](https://lifeandwork.blog/a-brief-history-of-potatoes/)
are packed with antioxidants that can protect against heart disease and cancer, 
providing essential vitamin C, potassium and fiber intake for overall good health.
In particular, anthocyanins present in their purple hue are known to improve cardiovascular
wellbeing while decreasing chronic disease risk factors.

Adirondack Blue [Potato](https://wordpress.com/page/lifeandwork.blog/34122) Variety
is an extra-late maturing cultivar with medium to large tubers that has moderate
resistance to late blight, scab, and soft rot. While not easily found in grocery
stores, you can purchase Adirondack blue seed [potatoes](https://lifeandwork.blog/a-brief-history-of-potatoes/)
online from several retailers such as Wood Prairie Family Farms for one to 45 pound
quantities at prices ranging between $15-135 each – though these seed [potatoes](https://lifeandwork.blog/a-brief-history-of-potatoes/)
might not make great snacks themselves! Instead, use them to [grow](https://lifeandwork.blog/gardening-easiest-way-to-grow-garden-potatoes/)
a delicious new crop that will amaze and excite all who encounter it!

## Adirondack Red

Reworking of the classic red variety, this cultivar features an oblong shape with
purplish-red skin and mottled pinkish/red flesh that fades slightly when cooked,
for an enjoyable tuber that offers moist texture post-cooking and rich [potato](https://wordpress.com/page/lifeandwork.blog/34122)
flavor. Proven market table favorites as well as great choices for home gardens 
alike – don’t miss this cultivar when planting [potatoes](https://lifeandwork.blog/a-brief-history-of-potatoes/)
this fall!

Cornell University [potato](https://wordpress.com/page/lifeandwork.blog/34122) breeders
Robert Plaisted, Ken Paddock and Walter De Jong developed and released Adirondack
Red as a variety in 2004. Like its red [potato](https://wordpress.com/page/lifeandwork.blog/34122)
counterparts, Adirondack Red can be used for all manner of culinary applications;
mashing works particularly well and it can even be combined with other colored [potatoes](https://lifeandwork.blog/a-brief-history-of-potatoes/)
in dishes like red-white-blue [potato](https://wordpress.com/page/lifeandwork.blog/34122)
salad.

Adirondack Red [potatoes](https://lifeandwork.blog/a-brief-history-of-potatoes/)
may contain many essential nutrients, but they’re not considered keto-friendly due
to their high net carb content – one 100-gram serving contains 14.2 grams of net
carbohydrates which could interfere with ketosis – essential to ketogenic diet success.

However, you can still experience the rich flavors and textures of Adirondack Red
[potatoes](https://lifeandwork.blog/a-brief-history-of-potatoes/) while remaining
on a ketogenic diet with cauliflower, turnips, zucchini or celeriac as alternatives.
These low-carb veggies offer similar textures and tastes allowing you to maintain
your favorite meals while adhering to keto. For more information about keto diet
basics read The Basics of Keto Diet

## Russet Burbank

Luther Burbank of American botany fame created the Russet Burbank [potato](https://wordpress.com/page/lifeandwork.blog/34122)
as an antidote to Ireland’s mid-19th-century [potato](https://wordpress.com/page/lifeandwork.blog/34122)
blight, making it the dominant variety in America and restaurants alike. Famed for
its distinctive russeting (a fine, sandpaper-like exterior texture), this long cylindrical
variety boasts light floury interior with subtle yet earthy flavors.

Russet Burbank [potatoes](https://lifeandwork.blog/a-brief-history-of-potatoes/)
are highly adaptable. Offering an earthy yet mild flavor, this versatile variety
is great for baking, mashing and creating crispy fries or [potato](https://wordpress.com/page/lifeandwork.blog/34122)
chips – not to mention serving as the basis of soups and salads!

Due to their versatility, there have been many other varieties developed based on
specific cooking styles or characteristics. For instance, an early-maturing Blazer
Russet is similar to Russet Burbank but with longer storage life; making it perfect
for stews and soups as well as baking beautifully.

Other varieties that excel in certain applications include the Ranger Russet, which
produces crispier and lighter fries than its Russet Burbank counterpart due to a
lower sugar content, while Umatilla Russet from researchers at Idaho State University
and USDA is an ideal option for French Fries due to having lower concentrations 
of solids (the starchy portions) which means it doesn’t absorb excess oil.

RANKING THE BEST POTATO VARIETIES! — *YIELD AND TASTE*

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