Potatoes for steaming

Which potatoes are best for steaming?

Nothing is simpler than a steamed potato! Served plain, simply enhanced with a small piece of butter and a few crystals of fleur de sel, it’s a delight. Others prefer them accompanied by a sauce. Steamed potatoes also make an excellent side dish for meats and fish, a Provençal ratatouille, sauerkraut… not to mention the essential raclette.

But not just any potato will do for steaming! To achieve this cooking method, which is simple yet rich in vitamins and low in calories, you need firm-fleshed potatoes that remain tender, hold their shape during cooking, and do not darken.

As for steaming, it is undoubtedly the method of preparing potatoes that brings out their true flavour, without any frills, in their purest form.

The 'Amandine', a very elongated potato

The Amandine is a relatively early potato that is harvested 80 to 90 days after planting, and even 70 days after sowing for early tasting. It does not store well and should be consumed quickly after harvest.

With a yellow skin and pale yellow flesh, this potato is recognised by its regular, elongated oblong shape. It has excellent cooking qualities and does not blacken at all.

Amandine

This variety of potato, of French origin, is the result of cross-breeding between ‘Mariana’ and ‘Charlotte’ and has been listed in the species catalogue since 1994. Quite productive, but with a relatively low proportion of large tubercles, this variety is known for its beautiful presentation and good taste quality, its flesh being very fine and melting.

Its only drawback lies in its relative sensitivity to blight, viruses, and sprouting.

'Ratte', a potato with excellent taste quality

The ‘Ratte’ is a small-sized potato, elongated, even reniform, with a fairly regular shape. Its skin and flesh are yellow. It is a potato variety renowned for its early maturity as it can be harvested as early as 75 to 80 days after planting for early consumption and up to 110 days. This potato is not suitable for winter storage.

The Ratte

It should therefore be enjoyed quickly. This is the best way to appreciate its fine, firm, melting flesh of excellent taste quality. It is highly valued by gourmet gardeners who can also enjoy it sautéed in a pan.

The qualities of this potato, listed in the species catalogue since 1935, easily compensate for its lower productivity and the small proportion of large-sized tubers. The ‘Ratte’ does not offer exceptional profitability, may be sensitive to blight, but how good it is!

'Belle de Fontenay', a very early potato variety

The ‘Belle de Fontenay’ is a very old French variety as it has been listed in the species catalogue since 1935. Nevertheless, it still has its enthusiasts among gardeners looking for early potatoes with excellent taste quality. The ‘Belle de Fontenay’ possesses both qualities: it is harvested 70 days after planting as an early variety, and up to 80 to 90 days after being planted.

Claviform, these tubercles have a yellow skin and a darker yellow flesh, with very shallow eyes. It has excellent cooking qualities and does not blacken.

The Belle de Fontenay

In the garden, it is a variety that is quite low-yielding with a very small proportion of large tubers. Additionally, it can be susceptible to certain diseases such as blight, curling, and some viruses.

'Chérie', the beautiful one with red skin and yellow flesh

The ‘Chérie’ is a French variety, created by Germicopa, listed in the French catalogue of species since 1997. Its lineage with the ‘Roseval’ explains its smooth red skin with superficial eyes. As for its flesh, it is pale yellow. Oblong in shape, this potato is semi-early to early, harvestable 70 to 110 days after planting. It has good storage qualities.

The Chérie

With excellent cooking qualities, the ‘Chérie’ has a very good yield but tends to produce rather uniform small-calibre tubercles. It is a variety that can be sensitive to foliage blight.

The 'Pompadour', a potato full of allure

The ’Pompadour’ is a medium-late variety, harvested 120 days after planting. It therefore benefits from very good winter storage in a dark, ventilated space. Although it is a result of cross-breeding with ‘Roseval’, this variety does not have red skin. Its epidermis is indeed yellow, just like its flesh. Its tubercles have an elongated oblong shape with fairly shallow eyes.

The Pompadour

It is a variety of great vigour that produces numerous tubercles of medium size, but with very good taste quality. However, this potato is sensitive to blight, common scab, and rolling.

The 'Franceline', a variety with long red tubercles

This French potato, born from the marriage between ‘Nicola’ and ‘Arka’, has been listed in the catalogue since 1993. With its light red skin, it could be confused with Roseval, but it differs by its less late ripeness. ‘Franceline’ is indeed a semi-early variety that is harvested 110 days after planting. Its tubercles are very elongated with yellow flesh and shallow eyes.

The Franceline

With very good culinary quality and good cooking hold, this variety has a correct yield with an average proportion of large tubercles. It is relatively resistant to most diseases.