The 4 Best Seed Potato Varieties: Millstore's Recommendations

An annual crop that is quite easy to work with, highly productive, and easily adapts to various climatic types and geographical areas.

This is the potato, scientific name Solanum tuberosum, an agricultural product belonging to the nightshade family that only fears excessively cold or excessively hot environmental conditions.

This means that the planting period for potatoes remains one of the longest within the year, with slight variations dictated by the climatic characteristics of the area where one chooses to cultivate, and by those specific to the selected potato variety.

The cultivation cycle of potatoes from seed is 5-6 months, but if you choose to start from seed potatoes, you can proceed to harvest within 3-5 months, a characteristic that makes this option even more convenient for tuber cultivation.

The relative simplicity with which potatoes can be cultivated, the numerous existing varieties, and the quality of the food make this plant one of the top choices for those starting to approach horticulture, and a productive and satisfying crop even for those already accustomed to managing a small plot of land.

But what are the best seed potatoes?

What are the differences between yellow, red, white, and purple potatoes?

How to choose among the countless types of tubers available?

How to select the most suitable variety for the culinary uses that interest you the most?

Continue reading to discover the 4 best seed potato varieties offered by Millstore and all the expert advice.

1. Yellow Seed Potatoes: How to Choose and Use Them in the Kitchen
   • Early Yellow Flesh Potato Varieties
   • Late and Semi-Late Yellow Potatoes
2. Red Potatoes: Varieties, Characteristics, and Culinary Uses
   • Red Potatoes for All Recipes
   • Red Potatoes for Side Dishes, Frying, or Baking
3. White Flesh Seed Potatoes: Varieties and How to Cook Them Well
4. Purple Potatoes: Properties and Benefits of the "Health-Saving" Tuber

 

 

1. Yellow Seed Potatoes: How to Choose and Use Them in the Kitchen

The classic yellow-fleshed potato is part of the deepest roots of Italian culinary tradition.

The varieties of yellow potatoes you can find are numerous, but they all share some key characteristics:

• Versatility in the kitchen
• High levels of potassium
• High vitamin C content
• Many complex carbohydrates, making them valuable for those suffering from diabetes

The golden and intense color of this category of seed potatoes makes the tubers belonging to it highly appreciated not only for their generally delicate and pleasant taste but also for an aesthetic factor, which should not be underestimated in more refined and gourmet cooking.

Among the yellow-fleshed potatoes available at Millstore, you will find many varieties, different in harvest time (early or late), production volume, and specific culinary uses.

 

Early Yellow Flesh Potato Varieties

Among the early yellow-fleshed potatoes, that is, the varieties that can be harvested 3-4 months after planting, we find several types that, although similar in cultivation methods, can be divided by their culinary use.

 

If You Want Versatility at the Table

If you are looking for multi-purpose potatoes suitable for any type of preparation, we have: the Bernadette potato, with excellent yield and intense, sweet flavor, the Frieslander and Jaerla potatoes, the French Marine, Servane, and Safrane, the Primura potato, and the Volumia.

The Servane variety stands out for its delicate yet recognizable hazelnut flavor, making it one of the favorites among top chefs.

Potatoes for Mashed Potatoes, Gnocchi, Baking, or Frying

The seed potatoes with a more floury flesh, perfect for preparing mashed potatoes, gnocchi, and great for baking or frying are the Agata variety, very delicate, the Liseta potato, the VitaBella Plus variety, Marabel, and Organic Marabel, high-yielding with intensely golden yellow flesh.

The Spunta, very early, is the classic new potato.

 

Potatoes for Salads and Stews

If you are looking for firm potatoes with smooth and compact flesh, for preparing salads or stews, prefer the Blondine Yellow varieties, with excellent yield in cultivation, the Inova potato, or the Triplo and Organic Triplo, excellent plants for organic cultivation, thanks to the plant's natural ability to resist diseases.

Or opt for the Connect Organic 35/55 variety, which never discolors, or the Fabula, with a bright color and moist, creamy flesh.

 

Late and Semi-Late Yellow Potatoes

Potatoes to be harvested 4-5 months after planting, the choice is vast even for late yellow-fleshed potatoes.

The Jelly German, a high-yield crop with an intense and unmistakable flavor, is creamy yet very versatile, as are the Amany potato, the Capucine, the Penelope, and the Sylvana variety.

The Draga, Agria, and the Organic Agria 35/55 types are more suitable for preparing gnocchi and mashed potatoes, thanks to their more floury and granular flesh.

The Agria potato, as well as the Capucine variety, are also characterized by an intense color that makes any dish more interesting and visually appealing, a characteristic that makes them among the favorites of chefs.

For preparing salads, baked potatoes, or frying, choose the Monalisa and the Organic Monalisa 50/55, a firm-fleshed potato also suitable for boiling, or the Bintje potato, which stands out in frying.

Or the Organic Charlotte, with exceptional cooking hold, and the Cicero variety.

 

 

2. Red Potatoes: Varieties, Characteristics, and Culinary Uses

Red-fleshed and/or red-skinned seed potatoes have a more interesting, aromatic, and pronounced flavor than classic yellow-fleshed potatoes, allowing for the creation of much more refined dishes in terms of aesthetics.

The color of the skin and flesh of these potatoes allows for a delicate or more intense red coloration in dishes, perfect for highlighting gourmet creations.

Red potatoes also have relatively high levels of anthocyanins and lycopene, powerful natural antioxidants, which make this type of seed potato valuable nutritionally as well.

 

Red Potatoes for All Recipes

Among the most prized varieties, we find the Mulberry Beauty Potato, Dutch with red skin and flesh, suitable for all preparations but requires to be the star of the dish.

Its flavor, a mix between potato and chestnut, is indeed one of the most unique.

Other very versatile seed potato types in the kitchen include the Kuroda Red, which boasts abundant yields in cultivation, the Mozart Red, the Stemster Red, and the Sunred Red, among the earliest varieties.

Red Potatoes for Side Dishes, Frying, or Baking

The Zoe Germicopa variety is delicious and has notes reminiscent of chestnut, suitable for preparing fried potatoes, baked, but also for mashed potatoes and creams, thanks to its smooth flesh.

The Cherie Red, with its pronounced flavor, is a semi-early variety that expresses itself best when baked, or in cold dishes and salads.

The best type for making perfect fries is the Desiree Red Potato, and the Organic Desiree 50/60 version, excellent also in boiled dishes and easy to store for long periods.

This variety is also recommended if you want to approach the organic cultivation of seed potatoes, as the plant has excellent resistance to pests and diseases.

 

3. White Flesh Seed Potatoes: Varieties and How to Cook Them Well

White flesh seed potatoes are preferred for specific uses at the table such as the preparation of gnocchi, purees, tortes, and casseroles, for example, and for all dishes that require creamy potato-based mixtures.

The reason? The white-fleshed potato is the richest in starch, a sugar that makes the flesh softer and floury.

Among Millstore's offerings, you will find the French variety Daifla, medium-late and with yellow skin, high-yielding and very easy to store.

Not only that: the Daifla potato plant is naturally resistant to molds and diseases, making it an excellent choice for organic cultivation.

The Daifla potato has an excellent flavor and is also suitable for steaming or frying.

A potato with similar storage, productivity, and resistance characteristics, but with even lighter flesh is the Kennebec potato, a medium-late variety of American origin.

Do you want to impress with a particularly unique potato in shape, texture, and taste? Choose the seed potato Ratte, also known as the butter potato.

With white flesh and a very thin skin that can be removed just by rubbing with fingers, the Ratte potato is excellent when consumed whole, unpeeled, and has a delicious and unique flavor that is reminiscent of hazelnuts.

In the kitchen, it is particularly appreciated boiled or fried, stewed, or in salads.

The Ratte potato also has important nutritional properties: it contains high amounts of potassium and has a vasodilating effect, and can help lower blood pressure.

4. Purple Potatoes: Properties and Benefits of the "Health-Saving" Tuber

Purple-fleshed potatoes are gaining popularity due to the substances contained within them, which are invaluable for health and responsible for the purple color of this type of tuber.

These varieties are particularly rich in anthocyanins, antioxidant plant pigments also present in good quantities in red potatoes, which help combat cellular aging.

The best purple potato variety for organoleptic characteristics and yield is the Bergerac potato, Dutch, a semi-wild potato extremely resistant to diseases and drought with floury flesh, excellent for making gnocchi and purees with an unmistakable flavor and color.

For the same culinary uses, choose the Dutch Blue Star: electric purple color and creamy yet firm flesh, produces gnocchi that hold up very well during cooking.

Or the ancient Andean variety Vitelotte, or "Viola della Tuscia", with soft and sweet flesh.

Choose the French Gaiane if you want to prepare surprising fries.

Very versatile purple potatoes in the kitchen include the French Fleur Bleue, and another Dutch variety, the Violet Queen potato.

 

How to Choose Seed Potatoes: Trust the Millstore Experts

As you have seen, there are many seed potato varieties to choose from, different in color, flavor, culinary use, and harvest time.

Some types are more suitable for organic cultivation, others guarantee more abundant yields, and others are indicated for producing tubers that are easy to store for long periods.

If you are unsure which variety to choose for your garden, contact the Millstore experts.

You will receive tailored advice on all the varieties in the catalog, from planting times to cultivation methods, to the most delicious uses for bringing your harvest to the table.