There must be as many potato varieties as there are tomato varieties, all with their own unique characteristics. There are early and late potato varieties, some varieties store well, others don't and are best eaten fresh. Some varieties are 'all-rounders', some are 'waxy' and others are 'floury'. The differences are bewildering. This blog post is an attempt to describe most of the varieties that are available in Tasmania, and what they are best used for.
