POTATO FACTS...
Common potato varieties

There are over 50 potato varieties grown in New Zealand, some specifically for fresh use - like those listed below, and different varieties specifically for processing into chips and crisps.

For the fresh market there are about 10 - 12 varieties which are ‘common’ and readily available. In addition there are a lot of varieties which have limited and/or localised supplies.  

Potatoes vary in how they look, taste and how they cook. The skin and flesh colour variations are the most obvious, however we find it more helpful for you to classify them as to how they will cook.


waxy textured potatoes - for boiling, salads and casseroles
These potatoes have a high water content and are low in starch. They have a dense texture and retain their shape during cooking. This includes most ‘new’ potatoes.

Draga	Nadine	Frisia

And limited or localised supplies of Jersey Bennie, Liseta, Red King Edward, Tiffany, Annabelle


general-purpose - some potatoes can be used for most end uses
These good all-rounders have moderate starch content and are not too floury, not too waxy - they sit between the two ends of the spectrum.

Rua	Desiree	Karaka	Moonlight

And limited or localised supplies of Red Ruby, Rocket, Van Rosa and Maris Anchor.


floury textured potatoes - for mashing, wedges, roasting, chips and baking
These potatoes are low in water content and high in starch. They have a dry and delicate texture, break up easily when cooked and absorb a lot of liquid and flavour.

Ilam Hardy	Red Rascal	Agria	Fianna

Agria has some very similar related varieties Bolesta and Markies. There is also limited or localised supplies of Victoria, Laura, Marabel which fall into this category