Potato varieties grouped by their cooking type
Cooking type: A (A-B)
Tubers remains firm after cooking, fine-grained texture. They're excellent boiled or roasted, and hold their shape well in salads.
Consumption:
Salads, cold dishes.
Varieties:
Accent, Celtiane, Cherie, Esmeralda, Frieslander, Louisana, Surya
Cooking type: B
Has a medium starch content, can be boiled, baked or fried.
Consumption:
Well suited for roasting, mashing, baked dishes, and soups and chowders.
Varieties:
Barna, Bellarosa, Burren, Cristina, Desiree, Red Fantasy, Romanze
Cooking type: C (B-C)
Has a high starch content, making it ideal for frying or baking.
Consumption:
French fries, chips.
Varieties:
Agria, Infinity, Sunset