Linda, Laura and Sieglinde

Linda, Laura and Sieglinde

Granola is a medium early, predominantly waxy potato with yellow pulp. It was named Potato of the Year 2014.

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Variety of potatoes

With over 5000 types of potatoes, choosing is not easy. There are potatoes with red and yellow skins, sometimes oblong, sometimes round or oval. The blue potatoes, like the Blue Swede, seem quite exotic.

The variety of flavors in potatoes is even greater. You can choose between finely spicy or strongly spicy, greasy, nutty, sweet, creamy, buttery and even with a note of marzipan.

The cook types

Not every potato is suitable for fried potatoes. While Nicola and Selma can be cut well after cooking, the floury Adretta would crumble in the pan. Due to their different cooking and processing properties, the tubers are divided into three types of cooking, the waxy, the predominantly waxy and floury potatoes.

Waxy potatoes such as Sieglinde, Cilena and Vitelotte contain little starch. They are moist even after cooking, retain their firm consistency and are easy to cut. They can be used to prepare salads, fried potatoes, French fries and gratins.

Agria, Solana, Quarta and Granola belong to the predominantly waxy potatoes. Your shell cracks easily when cooking. They are the ideal boiled, boiled and fried potatoes.

Floury varieties have a high starch content. They taste dry, their shell bursts when cooked and they almost disintegrate on their own. They are ideal for mashing and pureeing. Delicious mashed potatoes, soups, dumplings and potato pancakes are prepared from Adretta, Freya and Augusta. Also ideal as a baked potato.

Even more differences

An important distinguishing feature is the degree of ripeness of the potatoes. They are divided into very early and early potatoes, medium early and late and very late varieties. Early varieties are harvested from June, mid-early from August and late to the end of October.

A distinction is also made between table potatoes and commercial potatoes. While some have been on our menu for a long time, starch, alcohol, potato flour and glues are made from the farm potatoes.

Red, yellow or blue - which potato would you like?

When choosing your potato variety, you should consider taste, use and shelf life. And try something new while growing or rediscover one of the old varieties.

The classic among the potatoes

The oldest German potato in the list of varieties is Sieglinde.

  • Sieglinde: yellow potato, long oval to long yellow tubers, finely spicy taste, waxy, early variety, salad, boiled, boiled and fried potatoes
  • Bintje: large, yellow tuber, medium early, very productive variety, mainly waxy to floury, mashed potatoes, chips, potato of the year 2012
  • Pink pine cones: elongated shape with adhesions, pink skin, yellow flesh, spicy taste, waxy, late variety, salad, pell, boiled potato, potato of the year 2013

Popular varieties of potatoes

High yields, good storability and their aromatic taste made these potatoes one of the most popular varieties.

  • Linda: large, oval, yellow potato, medium early variety, creamy taste, waxy to predominantly waxy
  • Laura: round to oval, red skin, yellow flesh, large, creamy, very late variety, predominantly waxy
  • Agria: round, yellow-fleshed potato, medium to large, floury boiling with a fine floury taste, very late variety
  • Adretta: round to oval, medium-sized tuber, ocher-colored skin, yellow flesh, medium-early to early variety, floury-boiling, cellar potato

New potatoes

  • Christa: very early variety, round, medium-sized tuber with yellow skin and yellow pulp, finely aromatic, predominantly waxy
  • Cilena: yellow potato, waxy, salad and fried potatoes
  • Marabel: yellow, slightly oval potato, mainly waxy
  • Rosara: red-skinned, very early potato, mainly waxy
  • Margit: yellow potato, round to oval, medium-sized, fine floury taste

Grandma and Grandpa still know her

Potatoes have been known in Germany since the 17th century and were initially grown as an ornamental plant because of their flowers. The Prussian King Frederick the Great recognized their use. On his orders, the farmers had to grow potatoes in their fields and the Prussian king even had them guarded by his soldiers.

Many of the old potato varieties are no longer available today. Most of them have not proven themselves in industrial cultivation or because of their susceptibility to disease. They are still grown today by enthusiasts and organic farmers. They can be purchased from other gardeners or on the Internet.

  • Field blessings: late potatoes, high-yielding, oval, medium-sized to large tuber, yellow-skinned, yellow flesh, mainly waxy to floury, salted, puree and baked potatoes
  • Highland Burgundy Red: one of the few varieties with red pulp, round to oval skin, floury cooking, medium late variety, baked and puree potatoes
  • Bamberg croissants: elongated shape, yellow to pink skin, yellow flesh, strong, slightly nutty taste, waxy, salad, jacket potatoes


  • Blue Swede: round to oval, medium to large tubers, dark purple skin, blue pulp

    with marbling, nutty, floury, medium to late

  • Vitelotte: waxy potato, slightly nutty, spicy taste, black-violet skin, violet marbled pulp, salad and jacket potatoes
  • La Ratte: elongated, yellow variety, waxy,

    New potato, nutty, greasy taste, pellet, salad, roast, gratin potato

  • Mayan Twilight: oblong-oval, yellow-red spotted skin, golden-yellow pulp, tastes slightly like marzipan, medium-early variety, gourmet potato

Storable potatoes

The medium-early to late varieties are suitable for storage. In a dark cellar with temperatures of 4 - 10 degrees the potatoes make it safely through the winter. We recommend Agria, Quanta, Melina, Secura, Adretta, Laura, Aula and the new Solana Queen Anne variety.

Tips & Tricks

You can find the “Descriptive Variety List” of the Bundessortenamt at It gives you an overview of the potato varieties permitted in Germany, currently 210.