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Agria potatoes are oblong in shape with pale yellow to light golden skin. Agria potatoes have shallow eyes on their semi-smooth surface and are a large variety. The flesh is firm, smooth, and has a deep yellow hue. Agria potatoes have a floury, fluffy, and starchy texture.
Agria potatoes are available in the fall.
Agria potatoes, botanically classified as Solanum tuberosum ‘Agria’, are extremely popular throughout Europe and are known for their robust flavors and lack of discoloration when cooked.
Agria potatoes are a good source of fiber, vitamins C and B, and contain some antioxidants.
Agria potatoes are best suited for cooked applications such as baking, mashing, frying, roasting, chipping, and boiling. They are popularly used to make fries and gnocchi because of their floury and fluffy texture when cooked. Agria potatoes pair well with savory ingredients such as peppers, onions, salmon, dill, mint, and red meats. Agria potatoes will store well for up to a month in a cool, dark, and dry place.
Agria potatoes are a cross between the Quarta and Semlo varieties and were created to yield high quantities of tubers, have a strong resistance to disease, and have a pleasing aesthetic to make it marketable to consumers.
Agria potatoes were developed in Luneburg, Germany in the 1980s by an agricultural company called Kartoffelzucht Bohm. Agria potatoes are found today in the United Kingdom, Europe, New Zealand and Canada.