Different varieties of potatoes

There are countless varieties of potatoes in existance. The importation to Europe of potato plants from other countries, except Switzerland, is prohibited. This is due to the risk of disease which could spread to crops and affect production. With special dispensation plants can be imported for scientific studies, they must be passed through the specal centre of quarantine at Rheu, near to Rennes. This centre was created in 1989 by the Protection of Plants. After scheduled tests only plants that have been declared healthy are allowed to leave the centre.

Some famous varieties :

1. Amandine : [photo]
   It is a cross between Mariana and Charlotte and was created after 15 years of research. Registered in the catalogue of varieties in 1994, it is pleasing to the eye and palate. It's on the Ile de Ré "controlled designation of origin" that the first Amadines were grown.
2. Belle de Fontenay : [photo]
   It appeared at Fontenay-sous-Bois and was registered in the catalogue of varieties in 1935. It is also known as Henaut and Boulangere. It's used in salads, and for boiling and roasting.
3. BF 15 :
   It was created in 1947 by crossing Belle de Fontenay and Flava. It's used in gratins and for boiling and roasting.
4. Bintje : [photo]
   It was created in 1905 in Holland. It's the most widely sold potato in France. It's floury texture makes it ideal for soups, chips and mashed potatoes.
5. Bleue d'Auvergne :
   Late variety of the Massif Central attested for a long time.
6. Bonnotte : [photo]
   It was regenerated in 1994. It was planted on a bed of algue the 2nd February on the Ile de Noirmoutier and harvested 90 days later . It's rarity during the years 95 and 96 made it a luxury product. It reached the astonishing price of 3000 F a kilo at auction.
7. Charlotte : [photo]
   It was created in Bretagne in 1981 by crossing Danaé and Hansa. It's used in salads, for boiling and roasting.
8. Estima :
   It was created in 1981 by crossing non commercialised hybrids. It's used for soups, chips, baking, stews and mashing.
9. Francine :
   It was registered in the catalogue of varieties in 1993. It's used in salads and for boiling and gratins.
10. Institut de Beauvais : [photo]
    It was obtained in 1884 at the Institute of Agriculture in Beauvais. It has a heart shaped tuber, yellowish- salmon coloured skin, pink around the eyes and an almost white flesh.
11. Manon : [photo]
    It was created in 1987 by crossing Ukama and a hybrid. It's used for soups, baking, chips, stews and mashing.
12. Pompadour :
    It was created at the centre in Breteville in 1992 by crossing Roseval and BF 15. It's used in salads and for boilng and roasting.
13. Ratte : [photo]
    It was created in 1870 and registered in the catalogue of varieties in 1935. Initially called Quenelle de Lyon, Corne de Bouc or Corne de mouton it almost disappeared before being brought back into fashion by the great chefs.
14. Roseval : [photo]
    It was created in 1950 by crossing Rosa and Vale. It's used in salads, souffles, gratins and for boiling.
15. Samba : [photo]
    It was created in 1989 by crossing between Roseval and Baraka. It's used for soups, baking, boiling and mashing.
16. Vitelotte noire : [photo]
    It was attested before 1815. A late variety esteemed for its firm purple, almost black flesh. It's used in variegated salads, gratin and stews.