Cultivar | Shape | Colour of the skin and flesh | Classification system | Cooking characteristics |
Mondial | Oval | White | Waxy | An ideal boiling potato as it does not slough. |
Fabula | Oval | Light yellow | Waxy | Suited for boiling and baking. |
Buffelspoort | Round-Oval | White | Waxy | Ideal for boiling as it retains its shape. |
BP1 | Flat Oval | White | Waxy/Floury | Combination potatoes lend themselves to a variety of cooking techniques, especially boiling and roasting. |
Van der Plank | Oval-Pear | White | Waxy/Floury | Can be prepared using a variety of cooking techniques. Best suited for boiling and frying. |
Fianna | Oval | Light yellow | Waxy/Floury | Can be used in the processing industry as it is firm with a fluffy mouthfeel. |
Valor | Oval | Cream white | Waxy/Floury | Ideal roasting potatoes as they keep their form and have a fluffy mouthfeel. |
Sifra | Round | White | Waxy/Floury | An all-round potato that is ideally suited for most cooking techniques. |
Up-To-Date (UTD) | Flat Oval | Cream white | Floury | Floury texture, makes this potato ideal for mash. |
Darius | Oval | White | Floury | Floury texture but keeps its shape when cooked. |
Avalanche | Oval | White | Floury | Good for roasting, frying and mash with a fluffy texture. |