| 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. |