Agria potatoes are medium to large in size and are oblong to oval, long, and somewhat uniform in shape. The semi-smooth skin is pale yellow to light gold with some brown specks and spots. There are also many shallow, dark brown eyes covering the surface. The flesh is deep yellow and is firm, smooth, low in moisture, and low in sugar. Agria potatoes are mild and earthy with a floury, fluffy, and starchy texture.
Agria potatoes, botanically classified as Solanum tuberosum ‘Agria,’ are a late-season variety that is extremely popular throughout Europe and are known for their robust flavors, resistance to disease, and lack of discoloration when cooked. Agria potatoes have one of the deepest shades of gold flesh available today and are valued for their hue in the European market for producing golden French fries.
Agria potatoes are a good source of fiber, vitamins C and B, and 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 French fries, and because of their floury and fluffy texture and the ability to resist becoming sticky, they are also used to make gnocchi. Agria potatoes can be sliced into wedges and roasted or mashed and served alone as a side dish. They can also be topped with blue cheese or cooked with blanched almonds, allspice, sea salt, dried mint, and turmeric. Agria potatoes pair well with savory ingredients such as peppers, onions, salmon, dill, mint, and red meats. They will keep up to a month when stored 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 in the late season with strong resistance to disease. They were also created to meet market demand for attractive, gold potatoes that hold their color when cooked, which is especially desirable in the European market.
Agria potatoes were developed in Luneburg, Germany in the 1980s by an agricultural company called Kartoffelzucht Bohm. Today they are found at specialty markets in the United Kingdom, Europe, New Zealand, and Canada.