Potatoes for baking

Les caractéristiques de pommes de terre idéales pour la cuisson au four incluent : 1. **Variété** : Les variétés à chair farineuse, comme la Russet ou la Maris Piper, sont préférées. 2. **Taille** : Des pommes de terre de taille uniforme assurent une cuisson homogène. 3. **Peau** : Une peau épaisse aide à retenir l'humidité et à obtenir une texture croustillante. 4. **Fermeté** : Les pommes de terre doivent être fermes au toucher, sans taches ni germes. 5. **Amidon** : Un taux élevé d'amidon favorise une texture légère et aérée à l'intérieur.

Not always easy to navigate among the hundreds of potato varieties available on the market… Of course, the choice can be made between early, mid-late, or late varieties, or perhaps original and colourful potatoes, or those that can withstand diseases if your vegetable garden is susceptible…

But you can also choose your potatoes to plant based on your culinary tastes and preferences. If you enjoy rich gratins for cold winters, roasted potatoes, or those cooked in their skins, you’ll need suitable potatoes.

These potatoes should have a good hold and thus a melting flesh that holds together and does not crumble. They should also be soft enough to absorb the flavour of the cream or accompanying ingredients. At the same time, the flesh must be sufficiently floury to be tasty. In short, we have for you a selection of the ideal potato varieties for successful oven cooking.

The 'Samba', the queen of oven cooking

The ‘Samba’ variety is THE potato best suited for baking. This is simply because it has a tender and melting flesh that only breaks down slightly during cooking. It also boasts excellent taste quality. All these characteristics make it a potato perfectly suited for preparing roasted potatoes, jacket potatoes, or soups.

The ‘Samba’

In the garden, this variety, registered in the Official Catalogue of species and varieties in 1989, is the result of agronomic research. It originated in Brittany. It is a semi-early variety that produces elongated oblong tubercles with dark yellow skin and pale yellow flesh, of large size. It is highly productive and stores very well. Additionally, it is very resistant to tuber blight.

Bintje, the essential potato

The ‘Bintje’ is the versatile and adaptable potato by definition, which is suitable for almost all cooking methods, including baking. It is, among other things, one of the most commonly used potatoes in Belgium for chips. With its both floury and tender flesh, and excellent cooking quality, it is perfect for the oven.

The ‘Bintje’

In the garden, this variety of potato, born in 1935 from the cross-breeding of the ‘Munterschen’ and ‘Franschen’ varieties, is semi-late. Its regular, oblong to round tubercles are recognised by their yellow skin and flesh. The proportion of large tubercles is quite high in the vegetable garden. Their size is fairly large, and the tubercles store very well. However, it is a variety that is sensitive to blight and other diseases. This is, in fact, its main drawback that tends to make it disappear from gardens!

'Agria', the ideal potato for cold climates

The ‘Agria’ belongs to the category of all-purpose potatoes like the Bintje. It holds up relatively well during cooking and is ideal for creamy gratin recipes. It is also excellent when sautéed or prepared as chips due to its beautiful colour after frying and its ability to absorb little oil.

In the garden, the ‘Agria’, a variety of German origin, has been listed in the catalogue since 1985. It boasts an exceptional yield, surpassing that of the Bintje! Its tubers have a regular ovate shape with yellow skin and flesh. Medium early, this variety can be grown as an early crop or harvested approximately 140 days after planting. It stores very well. Additionally, due to its hardiness, it is ideal for regions with challenging springs. But it can also withstand heat! It is also highly resistant to blight but sensitive to common scab.

'Agata', the potato with fine flesh

With its fine, firm, dense, and creamy flesh, the ‘Agata’ can be cooked and enjoyed in a myriad of ways, including baking. After cooking, its flesh remains light and airy while being very tasty, qualities that make this potato variety suitable for baking, frying, or for mash.

The ‘Agata’

In the garden, it is a early to semi-early variety that offers excellent yields. Elongated in shape, this variety, originating from the Netherlands and registered in the species catalogue in 1990, is characterised by a smooth, light yellow skin and a yellowish flesh. Resistant to diseases and short-term drought, it boasts an attractive appearance.

The 'Spunta', a robust variety

With its melting flesh and low tendency to crumble, the ‘Spunta’ is ideal for baking, but can also be prepared sautéed or stewed. In short, it is yet another versatile potato that is relatively low in dry matter.

In the garden, this Dutch variety, registered in the catalogue of species and varieties since 1967, produces elongated oblong tubercles with yellow skin and flesh. It is a particularly vigorous and highly productive variety, with relatively early tuberisation, offering regular and large-calibre tubercles. Peeling the tubercles is straightforward.

The ‘Spunta’