Potatoes are one of the most beloved and versatile vegetables in Polish cuisine. Whether called ‘kartofle’ or ‘pyry’, they appear in countless dishes across the country. Their culinary potential is enormous, but not every potato works for every dish. That’s why potatoes are divided into culinary types.

Potato classification – culinary types

In Poland, potatoes are categorized into three main culinary types: A, B, and C. They differ in texture, starch content, and how they behave when cooked. Knowing the type helps you choose the right potato for your recipe.

• Type A – salad type. Firm and moist potatoes that keep their shape when cooked. Best for salads and side dishes.

• Type B – all-purpose. Slightly floury, medium-firm potatoes that work well in most dishes – soups, fries, and casseroles.

• Type C – floury. Dry, crumbly potatoes that fall apart easily after boiling. Perfect for mashed potatoes, dumplings, and gnocchi.

Potato varieties by type

Type A: Denar, Oberon, Lord, Viviana. Type B: Irys, Ignacy, Lilly, Bellarosa. Type C: Lady Claire, Cekin, Gracja, Etiuda. Most popular Polish varieties belong to type B – the most universal and widely used.

How to choose the right type?

When shopping, think about how you plan to use the potatoes. For salads, choose type A; for roasting or frying, go with B; and for mashing or dumplings, use C. If unsure, pick type B – it fits almost any recipe.