Potatoes are the fourth most consumed food in the world, behind corn, wheat and rice. We are talking about one of the types of tubers rich in proteins and micronutrients, which only in Spain has more than 150 varieties and of which each citizen consumes an average of 26 kilos a year. They are used in dishes of all cuisines, such as mashed potatoes, fried potatoes, potato omelette, gratin potatoes or the typical wrinkled potatoes typical of the Canary Islands. In the Malaga area, in Spain, large roasted potatoes are also common, and patatas bravas are a popular tapa throughout the country.
However, most consumers limit themselves to choosing the potato they buy based on its appearance or price, when it is worth knowing well the most widespread varieties of potatoes and how to get the best out of them. If you want to know more about the different types of potatoes , join us in this article.
Types of potatoes – list with names
As a summary, we can give a list of the types of potatoes :
- Mona Lisa.
- Sour
- Kennebec or Galician.
- Spunta.
- Red Pontiac.
- Universal.
- Elodie.
- Vitelotte.
- Early or new potatoes.
- Mid-late or seasonal potatoes.
- Late or old potatoes.
Monalisa potato, one of the most popular types of potatoes
The Monalisa potato is one of the varieties of potatoes with the lowest water content, which makes it very versatile in the kitchen. It is medium in size, oval in shape, soft to the touch and light in color.
It is classified as an early potato and its high percentage of starch makes it very useful for frying, since it accumulates little oil. Boiled, it reaches its point of doneness before other varieties and, in addition, it maintains its shape better, helping the presentation of the dish.
Sour potato
The sour potato is a large potato , oval in shape, light brown and thin skin and yellow pulp . It is a potato that is especially recommended for frying, due to its low sugar content, and stands out for its great preservation capacity, which is why it is often used in the food industry to make products such as potato omelettes or snacks.
Kennebec or Galician potato
The Kennebec potato or Galician potato is the most popular in the world. It is a large, fast-growing potato with a strong flavor that is highly appreciated. Its skin is slightly mottled and fine, yellow or light brown in color and its flesh is white.
It is one of the semi-early varieties of potatoes with little water and high starch content, very versatile in cooking but particularly valued as one of the best types of French fries.
Spunta potato
Spunta is a mild -flavored mid – late potato that is particularly popular in northern Spain. It is elongated in shape and is consumed mainly cooked, as part of salads or as a garnish.
The Spunta long potato is a variety that has been genetically modified to be resistant to disease.
Potato Red Pontiac
The Red Pontiac potato is a type of potato that is recognized by its very red skin and white pulp, rounded in shape and grainy in texture. Its organoleptic characteristics make it a favorite for many when it comes to making potato omelettes, although it is also valid cooked and as an accompaniment.
Universal Potato
It is a potato with light yellow skin and very white pulp. The Universa potato is one of the most commercialized varieties and, although it can be used in cooking and other types of dishes, it is one of the most outstanding as a potato for frying .
Elodie potato
Elodie is an early type potato . It is oval in shape, yellow skin and pulp of a similar color. Its size is medium, and thanks to its creamy pulp its consumption becomes particularly popular in summer or hot times.
The Elodie potato is one of those considered versatile, so its use is not specialized in frying or cooking; responds very well to all forms of cooking.
Vitelotte potato, one of the rarest types of potatoes
Also called violet potato for its particular color, both in the skin and in the pulp. Its tones change depending on the specific variety, but it is always striking and very easy to differentiate from the more traditional varieties.
In the kitchen they are very versatile, although in purees they are especially attractive due to their color. In salads and garnishes, cut very thin, they are also very popular.
Types of potatoes according to when they are harvested
According to their time of harvest, potatoes can be classified into three types :
- New or early potatoes : New or early potatoes are harvested between the months of March and June in the Northern Hemisphere, before they are fully ripe. They are usually sweet potatoes or with a mild flavor, with a higher percentage of water and a firm texture.
- Mid-late or seasonal potatoes: mid-late are harvested between June and the end of summer, again in the northern hemisphere. It is a versatile type of potato, halfway between early and late, which can be used for everything in the kitchen.
- Old or late potatoes: the late ones are those that are harvested in autumn. They are large in size and their skin is thicker and harder, so they can withstand long periods of conservation time. They are also darker, and their pulp has a high concentration of starch.
