Potato rarities traditional varieties 2025

'Blauer Schwede'Medium-early ripening, predominantly waxy variety with blue-violet flesh and blue skin. It has been cultivated in Sweden since 1880. The taste of the round-oval tubers can be described as strong and potato-like. Suitable as a jacket potato, baked potato or boiled potato and as an ingredient in salads.

'MehligeMühlviertler' Medium-late ripening and, as its name suggests, floury variety. The 'Mehlige Mühlviertler' has its origins in Austria. The round tubers with yellow skin and yellow flesh have a very good, buttery taste. It is classically eaten as a boiled potato, baked potato and mashed potato.

'Schwarze Ungarin'Old Hungarian variety from the late 18th century. Medium-early ripening. The contrast between the dark, blue-violet skin and the light yellow, almost white flesh of the elongated tubers is interesting. Floury and creamy in taste, therefore particularly suitable for preparation as jacket potatoes or mashed potatoes.

'Sieglinde' German variety from 1935, early maturing with long-oval to long, yellow-fleshed tubers with yellow skin. Firm cooking. The taste of 'Sieglinde' is described as pleasant, strong and bacony. It is best prepared in the classic way as a boiled potato, jacket potato or salad potato.

'Desiree'First approved in the Netherlands in 1962. Medium-early maturing, predominantly waxy variety with oval tubers. The flesh is light yellow, the skin red. Desiree' is a true all-rounder in the kitchen, tasting delicious when prepared as a jacket potato, baked or baked potato, boiled potato, as chips or in hash browns. Its taste is described as fruity and juicy.

'La Ratte' Genuine traditional variety from France, cultivated there since 1872. Medium-early ripening with yellow-skinned, elongated, horn-shaped tubers with yellow flesh. Firm cooking, therefore particularly good as a jacket potato or in salads. Bacon, good flavor.