The best varieties of potatoes

Contents

Top 10 rating according to KP
How to choose a potato variety
Popular questions and answers

Potatoes have long been a staple on our tables. And many summer residents grow it in their gardens. But they are not always satisfied – sometimes the varieties are not encouraging. Let’s find out which ones are the best

More and more varieties of potatoes are being bred every year, however, summer residents are more and more often disappointed – with such a choice of really good varieties, one or two and miscalculated. Yes, they still need to be found. However, there is no point in experimenting – we, together with professional agronomists, have prepared for you a rating of the best varieties of potatoes.

Top 10 rating according to KP

The four most important criteria for potatoes are yield, taste, keeping quality and resistance to diseases and pests. It rarely happens that all of them are at their best, but if at least 3 of them are at the proper level, the variety can be considered good. We have selected 10 of the best.

Bernice

This variety has the highest yield of all currently existing – it gives up to 704 kg of tubers per hundred square meters! Its tubers are oval, long, 110 – 140 g each. Small eyes – potatoes are very convenient to peel. The skin and flesh are yellow. Taste tasters rate as good. Starch in tubers 12 – 15%. Stores well in winter.

It does not suffer from cancer and is not affected by the nematode. Phytophthora is sometimes sick, but to a moderate degree.

Medium ripening variety (1).

Blue eyes

The yield of Sineglazka is very decent – up to 480 kg per hundred square meters. The tubers are oval, weighing 70 – 195 g, the eyes on them are of medium depth. The peel is blue in places, the flesh is white and of excellent taste – this variety, by the way, is considered the standard in terms of taste! Starch 11 – 14% (for soups, salads and frying). Keeps well.

It is not affected by cancer, but is not resistant to the nematode.

The variety is mid-season.

Lighthouse

This variety has a very decent yield – up to 400 kg per hundred square meters. Its tubers are oval, 100 – 150 g each. The eyes are small. The peel is rich red, and the flesh is a pleasant yellow hue, similar to butter. Taste professionals estimate as good. There is a lot of starch in the tubers, 15 – 17% – this is ideal for frying. And the harvest is excellent!

It is not affected by cancer, there are no viral diseases on it, and the nematode does not eat it. But sometimes it can be affected by scab – it has an average resistance to this disease.

Mid-early variety (1).

Good luck

The yield of this variety is enviable – up to 500 kg per hundred square meters. Tubers are round-oblong, weighing up to 250 g (more often within 150 g). The eyes are small. The peel is sandy in color, and the pulp is a classic white color. The taste is good. Starch in tubers 12 – 15%. In general, it is stored well, but after the New Year, the tubers begin to wither – this does not affect their further storage, and in order to restore turgor, peeled tubers must be soaked in water for a couple of hours.

Doesn’t get cancer. Phytophthora happens, but to a moderate degree. But the nematode can annoy him.

The variety is early (1).

Adretta

Always pleases with excellent yields – up to 400 – 450 kg per hundred square meters. Adretta tubers are oval, 100 – 150 g each. The eyes on them are small. The peel and flesh of a pleasant yellow hue – these potatoes look very good in salads. And she has good taste. And there is quite a lot of starch – 13 – 18%. And it keeps well too.

It is also resistant to cancer and viruses. But, unfortunately, it can get sick with late blight, scab and be eaten by a nematode.

Ripens in medium terms (1).

Nevsky

This variety produces up to 500 kg per hundred square meters. They are oblong-rounded, weighing up to 130 g. The eyes are shallow. The skin is sandy, the flesh is pure white. Good taste. There is not much starch in the tubers, only 10 – 12%, which means that this potato is ideal for soups – it does not boil soft. Well kept.

Cancer and rhizoctoniosis is not afraid. Phytophthora does not affect him much. But Nevsky loves the nematode.

Mid-early variety (1).

Impala

Its productivity is at an average level – up to 360 kg per hundred square meters. The tubers are oval, weighing 90 – 150 g. The eyes are very shallow. The peel and flesh are a pleasant straw-yellow hue. Good taste according to tasters. Starch in the range of 11 – 15%. Well kept in winter.

Cancer on plants of this variety was not observed. The nematode does not like him. Scab and viruses too (if they happen, then very rarely and to a weak degree). But late blight he liked.

Early variety (1).

Liubava

A very prolific variety, from a hundred gives up to 525 kg of tubers. They are rounded, weighing 110 – 210 g, eyes of medium depth. The skin of the tubers is red, and the pulp is traditional white. Taste professionals rated as good. There is quite a lot of starch in tubers – 11 – 17%, which means that Lyubava is suitable for soups, salads, and frying. It is stored perfectly all winter – this is one of the most keeping varieties!

It does not suffer from cancer, it is not strongly affected by phytophthora, but the nematode loves it.

Early ripe variety (1).

Lorkh

The yield of this variety is quite decent – up to 350 kg per hundred square meters. Tubers are oval, weighing up to 120 g. The eyes are shallow. The skin is light yellow, the flesh is milky white. The taste is excellent – this is one of the most delicious varieties! There is a lot of starch in tubers – 15 – 20%. For frying, you can’t imagine better! Keeping quality is good (2).

The main problem of this variety is instability to cancer, phytophthora and nematode. Which is not surprising, because this is a very old variety, it was included in the State Register in 1931, and then the potato was not resistant to pathogens.

Variety of medium-late ripening variety (1).

Zhukovsky early

I am very pleased with the yield, because it is at the highest level – up to 450 kg per hundred square meters. Tubers are round, 120 g each, with shallow eyes. The skin on the tubers is pink, and the flesh inside is white. Taste tasters rate as good. Starch in tubers 10 – 12%. But it is stored a little.

The variety is not afraid of cancer and nematodes, but in a cool rainy summer it is affected by late blight.

The early variety (1) is one of the earliest ripening potato varieties, for which, in fact, it is valued.

How to choose a potato variety

There are 5 characteristics that you should pay attention to when choosing a variety.

Productivity. Of course, the higher it is, the better. The average yield of most varieties of potatoes is usually around 300 kg of tubers per hundred square meters. But there are also those in which it is 2,5 times higher.

The top 10 most productive varieties include (yield in kg per hundred square meters):

Bernina – 705;
Hussar – 690;
Giant – 680;
Maestro – 640;
Melody – 635;
Madeira – 630;
Christel – 615;
Giant – 610;
Symphony – 610;
Sandrine – 605.

Taste. Here, too, everything is obvious, everyone wants to find the most delicious potatoes. How to understand how tasty it is? This is usually indicated in the description of the variety (a description of potato varieties can be found on the website of the State Register of Breeding Achievements reestr.gossortrf.ru). The most delicious varieties will be indicated: “taste excellent” or “very good”. Slightly less tasty – “tastes good.” And for those that are not very good, it will be written “average taste”.

amount of starch. Housewives know that there are crumbly potatoes, but sometimes they are not. It depends on the amount of starch in the tubers. On this basis, 3 groups of potatoes are distinguished:

with a high starch content (more than 25%) – this is ideal for mashed potatoes, jacket potatoes, baking in the oven and a fire;
with a high amount of starch (14-25%) – it is these potatoes that are best suited for frying;
with a low amount of starch (10-13%) – it does not boil soft, so its purpose is soups and salads.

Keeping quality. Or, in other words, the shelf life. It is usually indicated in the description and can be excellent, good or satisfactory. Of course, the first 2 options are more profitable – such varieties will last longer.

Disease resistance. The potential yield of potatoes can be high, but the variety is heavily affected by diseases and pests. And spoiled tubers are not suitable for storage. Therefore, you should also pay attention to this sign.