Which potato for which recipe?

Among the essentials on our shopping list is potatoes. It is used to prepare purees, soups or as an accompaniment to meat and fish. Generally, once on the market stalls, all potatoes look the same. We don’t necessarily pay attention, except when we choose their size depending on what we are going to do with them – small new potatoes to cook in the oven or larger ones to make mash.

However, size is not the only existing variation of potatoes. For good reason, there are more than ten varieties. All are visually similar and yet the flesh and flavor vary. Between the main categories of potatoes with firm, floury and soft flesh, the flavors can be more or less pronounced. What will especially set them apart is the way they are prepared. Some will be better cooked in the oven, in water or in the fryer, while others will be more suitable for steam cooking. We explain how to identify them and which ones will best suit your recipes.

Firm-fleshed potatoes, ideal for cooking

They are ideal cooked in water, steamed, or sautéed. They are recognized by their firmness to the touch and their shape which does not deteriorate during cooking. Among the firm-fleshed potatoes, seven of them specifically stand out.

The Charlotte
The firmest and yellowest of all potatoes, it is the reference most commonly found in supermarkets. It is suitable for all types of cooking.

This variety is distinguished by its slightly amber flesh. It is ideal for cooking with water and steam.

The Beauty of Fontenay
Belle de Fontenay captivates with its oval shape and hazelnut flavor. Ideal in cold salads, it will add a little sweet touch to your preparations.

The Pompadour
This one is a little misshapen, almost golden and perfect for salads. An alternative to Belle de Fontenay if you do not want to add a sweet note to your mixtures.

La Roseval
In addition to being very firm, almost as firm as Charlotte, La Roseval is very red. A clue that allows you to distinguish it from all the others. It is perfect for steam cooking.

La Franceline
Franceline has the particularity of being both firm and tender. The contrast between the character of its flesh and the tenderness of its heart makes it perfect to accompany baked meat or fish. Visually, it strangely resembles Roseval in color, but is distinguished by its longer and thinner appearance.

The Rat
Like Belle de Fontenay, Ratte is a variety to taste. She doesn’t wear the hazelnut this time, but the chestnut. Mix these two varieties in a salad. With a nice vinaigrette, you won’t be able to do without this subtle hazelnut/chestnut combination.

Potatoes with floury flesh, ideal for mashing

This variety of potatoes, with its so-called “floury” flesh, is so tender that it is used for purees and soups. However, it disintegrates when cooked. Use it to mash them into soup or puree rather than into salad. Its flesh absorbs oil perfectly. This is why, if you want to make your own fries, you should opt for these potatoes.

La Manon Label Rouge
It is the reference for potatoes with floury flesh. It is perfect for fries and the most used for this purpose. It handles oil perfectly without excess.

The Bintje
Also known for making delicious fries, Bintje is distinguished from Manon, and all other potatoes with floury flesh, by its pink color.

The Caesar
This potato looks like a classic potato, round, slightly misshapen and yellow. It’s the star of soups!

This variety is a little less common. However, it is the best for making puffed potatoes. It can be recognized by its damaged appearance, more spotted than the others.

Potatoes with tender flesh, ideal for an explosion of flavors

Potatoes with tender flesh are very pale and yet they are the most apt to develop unique flavors. They go perfectly with the foods that accompany them in the oven or in the casserole, soaking up the flavors of the surroundings.

It is mainly used for casserole dishes and looks like a classic potato.

The Mona Lisa
Lightly golden and ideal for fries or mash, its consistency distinguishes it from floury potatoes in this type of preparation. It disintegrates less in water than a Bintje.

With its turnip shape and amber, almost tanned flesh, Samba is the perfect accompaniment to baked meats and fish. Its flavors blend perfectly with those around it and are enhanced very well with some Provençal herbs.

When it comes to potatoes, you are sure to become an expert!

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