The varieties

Ribambelle de pommes de terre

Charlotte, Chérie, Vitelotte, Ratte… take your pick from our variety of choices! The availability in shops and farmer’s markets is often wide and really captures the richness of French local produce. To find out for yourself, here is an easy guide to the varieties selected by the Doréoc brand, combined with very specific usages to enhance the potato and make your taste buds salivate!

 

  • Early season Anoé

    Regular and oval in shape, Anoé is a variety that is particularly suitable for the first harvest, that is to say that we harvest it in spring before it reaches maturity, thus retaining its freshness and very characteristic nutty aromas. They are in abundance between May and the end of July!
  • The chef’s secrets revealed

    I am going to show you my mouth-watering recipe inspired by stir-fry chicken, to enhance the freshness of the early season Anoé . In some baking foil I place one Anoé cut lengthways into 4, a mix of spring vegetables, chicken strips, garlic, onion and soy sauce. Just 15 minutes in the oven and it’s ready. Go on, treat yourself!

 

 

  • Belle de Fontenay

    This variety with its yellow skin and dark yellow flesh is known for the delicateness of its texture and its mild, nutty flavour. Keeping its form well during cooking, it is the go-to potato for the most refined gourmets.
  • The chef’s secrets revealed

    Steamed Belle de Fontenay, there’s nothing better! I would advise you to enhance its flavour by making a chorizo oil. To do this: brown off 50 g of chorizo in a pan, add 30 cl of grape seed oil, increase the temperature and leave to infuse for several minutes. The chorizo oil also works really well for seasoning a potato gratin

 

  • Charlotte

    The best-loved potato for around 30 years! With its very regular, oval shape and yellowish colour Charlotte has a firm, yellow coloured and delicate flesh. It retains its form very well during cooking and offers a subtle taste. It takes on golden hues when used pan fried. A feast for your eyes and your taste buds!
  • The chef’s secrets revealed

    There’s nothing better than gently friedCharlottes! I like to prepare it in bite-sized portions. I cut it into large cubes which I brown off in the pan, I then add a touch of mayonnaise or spicy sauce on top and I obtain a take on patatas bravas which is great as a starter.

 

 

  • Chérie

    Chérie potato is enveloped in a smooth, pink skin. Its firm yellow flesh develops a chestnut flavour which makes it unique. Blush… with pleasure 🙂
    • Chérie

    • Recommended use

      For steaming (for giving colour to your raclettes, for example), pan frying or in salads

      Recipe

      Coquetier de Chérie

    The chef’s secrets revealed

    To add a dash of originality to your salads, I recommend preparing Chérie potatoes smoked with thyme or tea. I light up a bunch of thyme or tea leaves on a plate, I then cover them with a sheet of pierced baking foil, on which I place the steamed Chérie. I then cover the whole thing with a bowl placed upside down (to create a dome) and leave to infuse for 1 minute.

 

 

  • Corne de Gâte

    From an old Walloon variety (Wallonie is a region in the south of Belgium), the local name for which meant “goat’s horn”, Corne de Gâte is known for its oval, curved shape . Its delicate flesh has a mild, nutty flavour.
  • The chef’s secrets revealed

    Corne de Gâte can be eaten with its very delicate skin on. In order to remove any excess skin before cooking and to have very smooth potatoes, I rub them in a tea towel with coarse sea salt. You can also add thyme or spices to the sea salt in order to add a delicate flavour to the potato.

 

 

  • Princesse Amandine

    A very elegant potato, with its light coloured, unblemished skin and oblong shape. It stands out for its new potato and fresh butter flavour, and for its texture which is both light, fluffy and tasty. Its flesh remains firm on cooking and its skin is so delicate that you can eat it without having to peel it. Fit for a king ?
  • The chef’s secrets revealed

    I like to use a vanilla oil infusion with steamed Princesse Amandine potatoes. Here’s how to prepare it: extract the seeds from 4 vanilla pods (cut the pod in 2 lengthways and scrape out the interior with a knife) and leave to infuse in 200 g of olive oil. It’s just as delicious with crushed potatoes and this gives it a touch of exoticism!

 

 

  • Ratte

    Oval and curved in shape, the Ratte has a delicate yellow flesh and skin. With its melt-in-the-mouth texture, it retains its form exceptionally well during cooking. It is cooked in its skin and its consistency means it doesn’t absorb sauces too much.
  • The chef’s secrets revealed

    Ratte retains its form exceptionally well during cooking and does not absorb the juice from dishes which include sauce or meats. Therefore, don’t hesitate to cut it lengthways into two so that the potato is delicately flavoured while remaining firm.

 

 

  • Rouge des Flandres

    As its name suggests, Rouge des Flandres is completely red, including its flesh! Its slightly sweet flavour and its fluffy flesh will seduce you, while its unique colour will add a touch of originality to your dishes.
  • The chef’s secrets revealed

    Potato goes very well with lemon. I would therefore advise you to serve your Rouge des Flandres potatoes with a sauce vierge. To make this, you need: 1 crushed tomato, 10 basil leaves, the juice of one lemon, extra fine sea salt, pepper and a dash of olive oil. It is easy to make and the perfect accompaniment to fish, for example.

 

 

  • Vitelotte

    From the ancient family of vegetables, Vitelotte is today valued for its visual originality and its sweet chestnut aromas. Violet mash on your shepherd’s pie, blue chips… let your imagination run wild and delight your guests!
  • The chef’s secrets revealed

    I like to serve my dishes with a quenelle made out of mashed Vitelotte. I make a Vitelotte mash with a bit of butter, cream, chives and for 200 g of mash, I add 2 egg yolks to the mix. This mash holds its form really well and is really easy to model with the aid of a spoon. Another trick of the trade: cook the Vitelotte in unsalted water so that it really retains its colour!

 

 

  • Baby potatoes

    Little but… oh so tasty! They are much prized by top chefs for their rich flavour and their attractive round, even shape. Their texture, which is both firm and fluffy, will be a treat for all gourmands. Very practical, they cook quickly and can be eaten with their delicate skin.
  • The chef’s secrets revealed

    To create a successful dish using baby potatoes, I advise steam cooking them until they are “al dente”. You can then lightly brown them off in the pan with a bit of butter, garlic and parsley to obtain delicious, crispy potatoes. The plus point: it can be eaten with its skin on, there’s no need to peel it!

 

 

  • Ware potatoes

    Agata, Monalisa, Samba… these varieties are selected for their creaminess on cooking. They are particularly suitable for oven baking with their skins on (jacket potatoes). They are also suitable for gratins and stews in which they absorb sauce better than varieties with a firm flesh.
  • The chef’s secrets revealed

    I like to cut the top of my potatoes like an “accordion” so I can place a few ingredients on top. You can, for example, alternate slices of tomatoes and mozzarella, or even bacon and cheese. Success guaranteed! The plus point: place the potatoes in a gratin dish with a base of vegetable or meat stock so that the potato is really creamy on cooking.

 

 

  • Chiping varieties

    Bintje, Caesar, Marabel, Melody, Victoria, Turbo… These varieties with a starchy flesh crumble during cooking. They are perfect for making mash and soups. They also have a tendency to absorb less oil; they are therefore suitable for preparing light, golden and crispy chips.

  • The chef’s secrets revealed

    I like to dust my chips with paprika or pepper to season. You can also easily make a cheese sauce, of your choice, by mixing 50 g of cheese and 100 g of full liquid cream in a casserole dish. Let the mixture melt over a gentle heat and then add a good dose of pepper before serving.