TYPES OF POTATOES

I think that most consumers of potatoes do not know how to distinguish between them when buying them. We can differentiate by shape and color and those that are similar, but of different genera, we cannot distinguish them and we associate them with the same varieties of potatoes . Taking a bag from the supermarket and putting it in the cart is very easy. We complicate it? Look how many variations there are!

Here we show you the most common potato varieties in Spain, with summarized characteristics of each one.

NEIKER POTATO VARIETIES

These are the Neiker-type potato varieties:

Álava: poor conservation due to its sprouting capacity. High performance and low demands on soil and climate.

Palogan: variety of potato with good preservation, rough skin and good production. One of the first introduced in Spain.

Pedro Muñoz: with rough, rustic skin and yellow in color.

Red Kidney: with reddish skin, yellow flesh and large eyes. Great gastronomic acceptance.

Duquesa: variety of potato with an oval shape, yellow skin and of great gastronomic quality.

Goya: variety of good conservation, resistance to mildew and good conservation.

Olalla: high production, resistant to blows during harvesting and drought.

Turia: Reddish eyes, yellow skin. For industrial use for potato chips.

Victor: variety of potatoes sensitive to mildew. Low demands in terms of climate and soil and rough skin.

Lora: tubers of oblong shape, flesh and yellow skin.

Gauna: tubers of elliptical shape, yellow and smooth skin and brown flesh color.

Alda: rounded variety. Prone to cracks in collection and hard to cook.

Belda: oval shape. Yellow skin. Few eyes per tuber.

Buesa: orange skin and yellow flesh. Rough leather texture

Iturrieta: variety of tuber with an oblong shape, yellow skin and flesh. Variety also known as Cima.

Diba: egg-shaped tuber, few eyes and quite superficial. Yellow skin and flesh color.

Phoenix: yellow skin and cream color. Great gastronomic recognition and suitable for industrial use as a frozen potato.

Wave: variety of potato with a rounded shape, yellow color and cream-colored flesh. The eyes are not very abundant and marked. Variety chosen for the production of potato chips.

Arene: oblong shape. Brown skin and flesh color. Suitable for fresh consumption.

Asun: tuber of elongated shape. Yellow skin and flesh, smooth texture. Perfectly suitable for gastronomy and firm in cooking.

Ayala: oval-shaped tuber, yellow skin and cream-colored flesh. Variety indicated for the production of potato chips.

Edurne: egg-shaped tuber. Yellow skin and cream-colored flesh. Deep eyes and normal frequency of appearance.

Gorbea: it remains firm when cooked and has a good flavor. It is immune to virus Y (PVY).

Idoia: ovoid shape, rough skin and average of 5 eyes per tuber

Iker: rounded tuber shape. Light yellow skin and flesh. Suitable both for the preparation of potato chips and for cooking. Presents good conservation. Immunity to virus Y (PVY).

Inca: elliptical tuber, yellow skin and flesh. Very productive variety and firm in cooking.

Island: round tuber. Yellow skin and flesh. Suitable for both fresh consumption and for making potato chips.

Mayka: very white meat with rough skin. Also called toad skin. Immunity to virus Y (PVY).

Mikel: tuber with a rounded shape. Reddish, rough skin and intense yellow flesh. It has a small proportion in terms of number of eyes and they are deep. Great culinary acceptance.

Montico: oval tuber shape. Yellow skin and flesh. Rough skin with medium number of eyes, which are deep.

Nagore: variety highly recommended for freezing.

Nerea: tuber of elongated shape. Whitish-looking skin with a smooth texture. Intermediate number of eyes and good gastronomic quality.

Zadorra: round tuber with yellow skin and smooth texture. The eyes are shallow.

Zarina: round tuber. Brown skin and yellow flesh. Small number of eyes per tuber and slightly deep.

Zela: high gastronomic aptitude. Suitable for fresh consumption. High crop productions .

Zepa: tuber with yellow skin and cream-colored flesh. Good productions.

Zorba: tuber of elliptical shape, skin color and yellow flesh. Early cycle and good production.

Zunta: oval tuber shape. Yellow skin and flesh. Soft skin and few eyes, these being reddish in color. Good production.

Irati: elliptical tubers with smooth skin and yellow color. The meat has a cream color. It is suitable for both cooking and frying.

Leire: tuber with a rounded shape and brown skin color. Slightly deep eyes. It is excellent for cooking.

Fina de Carballo: this variety of potato comes from Galicia. The eyes are very deep, making it difficult to peel. Apart from this, it has good quality and firmness in its cooking.

Cazona: round tuber. Smooth, cream-colored skin, just like meat. It is originally from Galicia.

Ganade: this variety of potato also comes from Galicia. Dark yellow flesh color and great depth of eyes.

Tramontana: this variety comes from the Balearic Islands. Elliptical tubercle, smooth skin and deep eyes.

Ibicenca: variety from the Balearic Islands. Rounded tubercles and smooth skin, being brown and deep eyes.

Jesús: variety of potato grown in the Álava area. Egg shape, deep purple color and bluish tones in its flesh. Has immunity to virus Y (PVY).

VARIETIES OF POTATOES FROM LA PALMA

These are the varieties of potatoes from La Palma:

Good girl, Marciala blanca or Forastera: long, purple skin color and yellow flesh.

Corralera: yellow skin, purple shoots and yellow skin.

Black or Black Marciala: oblong shape, purple skin color and yellow flesh.

Striped or Jorge: long or oblong in shape, purple skin color and medium depth of eyes.

APPACALE POTATO VARIETIES

Fina de Gredos: native variety of Salamanca and Ávila. Consumption fresh, preferably cooked.

Nela: variety of potato suitable for fresh consumption. Large quantity of white meat, firm in flavor and pleasant texture.

Jimena: suitable for potato chips. Good conservation and long dormancy.

TENERIFE POTATO VARIETIES

These are the varieties of potatoes from Tenerife:

 Bonita blanca: highly appreciated by the consumer for its characteristic flavor. Also known as Marrueca, Marroquina, Marrueca blanca or Papa boba.

Nice sore: good adaptation and excellent productions.

Bonita eye of lost: difficult to distinguish with respect to Bonita llagada. Much appreciated.

Bonita colorada: is part of the Bonitas group. Maintains a uniform reddish-purple color throughout the tuber.

Bonita negra: highly appreciated by consumers and farmers. Minority cultivation with respect to the rest of the Bonitas group.

Torrenta or terrenta: in danger of genetic erosion due to its low cultivation.

Black lily: highly appreciated by consumers.

White lily: of excellent gastronomic quality. Less widespread than the Black Lily.

Colorada de Baga: appreciated for its production and high quality. It has a long latency period.

Black egg yolk: yellow meat and great gastronomic quality.

Mora: in some places it is also known as Brazilian or Grasileña.

Borralla or Melonera: large percentage of dry matter, up to 30%.

Red palm tree: in danger of genetic erosion due to its low cultivation.

Black palm: the cultivar has variants with pale brown glasses.

White palm: this cultivar is in danger of disappearance. According to farmers, they are good potatoes to eat right when they are harvested.

White wig: traditionally the consumption of this variety of potatoes has been associated with that of people with diabetes problems. Taxonomically identified in the subspecies tuberosum.

Pink Wig: Some of these variants feature lilac hues as secondary colors.

Black wig: in great danger of genetic erosion of all those of the genus Wig.