Which potatoes taste best

Waxy potatoes: the 15 best varieties for the garden

Compared to floury potatoes, waxy potatoes are characterized by significantly different cooking properties: they are firm, fine-grained and moist when cooked. The shell does not burst when heated and if you cut the tubers, they do not disintegrate, but a smooth cut surface appears. The starch content of the tubers is responsible for this cooking behavior: in waxy potatoes it is much lower than in floury potatoes. As a result, the tubers of this type of cooking are also ideal for other potato dishes: They are particularly popular with potato salads, fried potatoes, boiled potatoes, casseroles and gratins.

In addition to waxy potatoes (category A) and floury potatoes (category C), a distinction is also made between mainly waxy potatoes (category B). Their properties lie between the two other types of cooking: the tubers are also fine-grained and moist, but the skin of them bursts easily during cooking and they are a bit brittle if you cut them with a fork.

Waxy potatoes: which varieties are recommended?

‘Allians’ is a fairly new type of potato that was launched on the market in 2003. The long oval tubers have a yellow skin, shallow eyes and deep yellow flesh. The waxy potatoes ripen mid-early, have a fine, sweet taste and are easy to store.

The popular ‘Annabelle’ variety is one of the new potatoes. It is the result of a cross between ‘Nicola’ and ‘Monalisa’ and was approved in 2002. The waxy tubers are rather small with a yellow skin and deep yellow flesh. The plants produce a good yield and the potatoes taste good too. However, they should be consumed quickly as they germinate quickly.

‘Belana’ is also one of the early-ripening potatoes and is traded as the successor to the well-known Linda ’variety. The waxy potatoes have a round to oval shape and are both yellow-skinned and yellow-fleshed. They are particularly suitable for boiled potatoes or potato salad. However, the plants have quite high demands on the soil and the water supply.

‘Ditta’ is particularly resistant to typical plant diseases such as late blight and tuber blight and the potato virus. Thanks to their long dormancy, the large, waxy tubers with the yellow skin are easy to store.

The waxy potato variety ‘Hansa’ was first approved around 1957 and is particularly popular in northern Germany. The long-oval tubers ripen mid-early, have a smooth yellow skin, yellow flesh and flat eyes. Since they are not very sensitive, they can be stored easily. In terms of soil conditions, moisture and nutrient supply, however, the plants are quite demanding, which you should know before growing in the garden.

Among the red potatoes there are also waxy varieties, for example ‘Heiderot’. Both the skin and the meat of the tubers that ripen in the middle of the period are red in color, which makes them a special eye-catcher in colorful potato salads. But they can also be used well for boiled or fried potatoes.

‘Juliette’ is the result of a cross between the potato varieties ‘Hansa and‘ Nicola ’and was approved in 1997. The waxy tubers with ocher-colored skin and yellow meat color ripen late. Since the rather thick skin is not very sensitive, the potatoes are ideal for storage.

‘La Ratte’ is a very old potato variety from France, which was probably created as early as 1872. The medium-early variety is not very productive, but a pleasure for gourmets: The yellow-fleshed and yellow-skinned tubers with the long finger shape are characterized by a nutty taste and are particularly popular as salad potatoes, jacket potatoes or as an accompaniment to asparagus.

A classic among waxy potatoes is ‘Linda’. The variety, which has had a long litigation behind it, is particularly popular in Lower Saxony and Schleswig-Holstein. The flesh of the long oval tubers has a strong yellow color and tastes particularly aromatic. The potatoes can be stored well, but be careful: During storage, the consistency can change towards floury.

The medium-early potato variety ‘Monalisa’ is particularly suitable for fresh consumption. It comes from the Netherlands and was approved in 1979. The oval, yellow-skinned tubers with the yellow flesh are characterized by a fine taste and do not change color when cooked. The plants are generally quite robust, just a little susceptible to late blight.

‘Nicola’ is also one of the medium-early ripening, waxy potato varieties. The aromatic tubers are an all-rounder in the kitchen: They taste just as good as boiled potatoes and potato salad as well as potatoes, baked or fried. Another plus point: the plants are quite tolerant of drought.

With its low starch content, ‘Princess’ is also one of the waxy potatoes. The oval, yellow-skinned and yellow-fleshed tubers have a delicate, slightly creamy taste and can be used in many ways. Grown in a suitable place in the garden, the plants form many tubers and are hardly susceptible to disease.

‘Pink pine cones’ is one of the oldest potato varieties. It was already being cultivated in various European countries in the middle of the 19th century. The shape of the waxy potatoes with the strong taste is quite distinctive: the tubers are long, finger-shaped and partly branched. To prevent the bulbs from turning green, high dams should be built. The old variety is somewhat susceptible to nematodes.

For many, ‘Sieglinde’ is the epitome of a tasty new potato. The variety has been on the market since around 1935 and delivers many tubers per plant. The long oval potatoes have a very fine, yellow skin and yellow flesh. The peel does not burst when cooking and is suitable for numerous potato dishes - especially salads.

The "Violetta" variety is one of the waxy, blue potatoes. Not only the shell of the long oval tubers is dark blue in color, but also the flesh is blue-violet. This is due to the high proportion of anthocyanins, natural plant pigments that have a health-promoting effect. The plants produce a good yield and consistently shaped tubers.


By the way: did you know that you can freeze potatoes? Not raw, just cooked. Waxy potatoes are best for this because of their lower starch content.

Practical video: How to plant potatoes correctly

There are a few things you can do wrong with planting potatoes. In this practical video with gardening editor Dieke van Dieken, you can find out what you can do when planting to achieve an optimal harvest
Credits: MSG / CreativeUnit / Camera + Editing: Fabian Heckle