Kelly Turner
Old potato varieties are very popular in kitchens these days. In addition to original names, they sometimes bring unusual colors and tastes with them. They are also considered to be healthier as they require fewer pesticides to thrive.
These old potato varieties exist
Older potato varieties usually have a particularly fine taste. They taste, for example, rather buttery, nutty, or strongly spicy. The old varieties are often not round like we know potatoes from the supermarket, but long and thin.
- The old hard-cooking varieties include Aeggeblomme, Angeliter Tannenspitzen, Asparges, Bamberger Hörnla, Kerkauer Kipfler, La Ratte and Sieglinde.
- Older, mainly waxy potatoes include Bintje, Catriona, Pink Duke of York, King Edward, Maris Peer, and Mr. Bresee.
- The old floury varieties include Ackersegen, Adretta, Arran Victory, British Queen, Golden Wonder, Hindenburg, Ostbote, Reichskanzler and Zwiebler.
- Some old varieties also have special colors. The flesh of the Highland Burgundy Red potato is deep red, while that of the Blue Swede, Salad blue, and Violetta varieties is more blue-violet.
- Other varieties have white or yellow flesh but variegated skin color. For example, the skins of Skerry Blue and Vogtländische Blauer are blue-purple and those of Desiree, Fortyfold, and Rosa Pine Cone are pink.
