potato varieties

There are over 50 different potato varieties grown in New Zealand and all of these can be quite different. Each variety varies depending on the growing region, soil, season, weather and handling. Different varieties also vary in texture, flavour and shape and hence suitability for your end use.

Different potatoes cook differently and can best be described as waxy, floury or somewhere in between. Less floury or less waxy potatoes are described as 'all purpose'. Be sure to look out for descriptions and uses in store before buying and select the potato that best suits the end use.

In New Zealand some of the main potato varieties grown are:

Agria
A yellow/brown skinned potato with a yellow flesh. Particularly suitable for wedges, roasting and chipping.

Draga
A yellow skinned creamy yellow fleshed potato. Full flavoured and tends to be waxy. It is most suitable for boiling, salads and mashing.

Frisia
A cream skinned potato with a white flesh. A moist potato which is slightly waxy but still able to be used as an all purpose potato. It will hold its shape and is best boiled, used in salads or added to casseroles.

Ilam Hardy
A yellow skinned white fleshed potato. Full flavoured, tending towards being floury. It is an all purpose potato suitable for most end uses especially mashing and baking.

Nadine
A white skinned potato with a yellow flesh. Mild flavoured, tending towards being waxy. It is most suitable for boiling and salads.

Red Jackets
Red skinned, with lenticel spots (these are natural & part of the variety). Dark gold flesh. Great for baking and roasting but holds up well in the pot for boiling/mashing. Taste exquisite.

Red Rascal
A red skinned white fleshed potato. Full flavoured potato, tending towards being floury. It is best suited for baking, roasting, wedges and mashing.

Rua
A cream skinned white fleshed potato. A full flavoured potato which falls in the middle of the range between waxy and floury. An all purpose potato suitable for most end uses.

Tiffany
A white skinned potato with a white flesh. Full flavour tending to waxy. It is best suited for boiling and salads.

Vivaldi
Creamy white skin with a light gold/creamy flesh. One of the most versatile varieties - fantastic boiler that is equally good for baking, roasting & mashing.