Top 6 French Tubers

Pomme de terre de Noirmoutier are French potatoes originating from the Vendée department's municipalities of Noirmoutier en l’Ile, l’Epine, La Guérinière and Barbâtre. The potatoes have yellow flesh and thin skin that's easily detached before cooking. They are produced from varieties and hybrids of Solanum tuberosum L. The harvest period lasts up to 31 August after a period of outdoor cultivation for a maximum of 130 days. Today, there is an annual celebration of these potatoes, which starts from the end of April to the beginning of May and it attracts several thousand people each year.Expand

French Fingerling is a potato variety that was developed in France in the 1950s as a cross between Vale and Rosa potatoes. The potatoes are small to medium in size and cylindrical in shape. The skin is smooth and thin with a few eyes and brown spots. The flesh is dense, firm, and waxy, and it stays that way once it's been cooked. The flavors are robust – buttery, nutty, and earthy. It's recommended to roast, steam, or bake French Fingerlings. Mash them or add them to salads or casseroles for the best effect. Pairing suggestions include tomatoes, chives, Dijon mustard, bacon, garlic, lemon, and light-bodied red wines.Expand

Pomme de terre de l'lle de Ré are firm-fleshed potatoes that are less than 70 mm big and are produced on the Île de Ré in France. The potatoes have a distinctive, unique vegetable, slightly sweet flavor and delicate skin that rubs off quite easily. They are eaten in May and June only, belonging to the early potatoes sort, harvested before their full maturity (before the starch has formed) on the limy, sandy soil on which they grow. Quality measures are high, regarding germination, grading and sustainable farming, and so five varieties of the potato come to existence - the Alcmaria and the Starlette, melting and sweet, and Roseval, Charlotte and the Amandine with a bit firmer flesh than the other varieties. Prepare them any way you want - boiled, baked or mashed, the taste will always remain excellent.Expand

Le Bonnotte is the world's most expensive potato, grown on the Île de Noirmoutier, an island in the Bay of Biscay. These rare potatoes grow in sandy soil that absorbs the ocean scent and is fertilized with seaweed and algae. The land space on which the potatoes grow is limited to less than 50 square meters. The fragile and delicate Bonnottes are picked exclusively by hand, one by one, during only one week per year, which explains the high price of 500 Euros per kilogram. They shouldn't be peeled, as the skin absorbs all of the aromas and flavors of the soil and the nearby seawater. The flavor is slightly lemony, with a salty aftertaste and a hint of walnuts. These potatoes can be used for the preparation of purées, salads, soups, and creams.Expand

Pommes de terre de Merville are top quality potatoes of the Bintje variety with a high dry matter (at least 20%), grown in and around the municipality of Merville in France. Grown since 1935, it was originally developed in the Netherlands as a type of inexpensive potato with a long shelf-life. The potatoes are medium to large sized and have a flesh that is pale yellow and quite floury. They are grown on a soil that is rich in clay and are harvested and sorted when fully mature. A truly versatile product, it can be used to make stews, potato gratins, mashed potatoes and chips, among others.Expand

Béa du Roussillon is an early spring potato that is harvested before it is fully ripe, grown in the French region of Pyrénées Orientales since the 18th century. This potato variety has oily, smooth, delicate, yellow skin that has a flaky appearance. The flesh on the inside of the potato is pale yellow, with an intense scent of early vegetables. The taste is slightly sweet and reminiscent of vegetables such as peas, artichokes, and beans, with a soft, creamy texture that has melt-in-the-mouth properties. These early potatoes are always sold fresh from May 1st, sized between 17 mm and 65 mm. Try them roasted with rosemary and garlic to enjoy their delicate taste.Expand