Is there one potato for every purpose? Not exactly. Texture, size and cooking behaviour all influence the final result. This diversity was the focus of two showcooking sessions organised by the CNIPT (French National Interprofessional Potato Committee) on 6 and 7 October at the France Pavilion at Fruit Attraction.
In front of industry professionals and specialised media, Éric Finon, Meilleur Ouvrier de France, Ludovic Cruz Mangel and Delphine Robert, finalists in the World Tapas Championship in Valladolid, prepared six recipes to demonstrate the different culinary qualities of French potatoes.
Six recipes show that not all potatoes are the same
Steamed potatoes with mustard seeds, crushed potatoes with cod, Pont-Neuf potatoes, roasted baby potatoes, vichyssoise and roasted potatoes with Flor de Burgos: the six preparations brought the concept of potato diversity directly to the plate.
The aim was to demonstrate in practical terms the importance of choosing a potato according to its intended culinary use. Firm-fleshed varieties retain their texture better and are particularly suitable for steaming, boiling or sautéing.
Varieties with softer flesh, which breaks down more easily, are better suited to purées, soups and oven-baked dishes, while potatoes intended for frying absorb little oil and produce a golden, crispy finish.
France, a strategic supplier for Spain
This diversity is particularly relevant in a market such as Spain. Iberian production does not cover domestic needs throughout the year, meaning that French supply plays a complementary role.
Florence Rossillion, Director General of the CNIPT, points out that France exports around 700,000 tonnes of potatoes to Spain every year, making it its leading export market.
France also has significant production capacity. Potato production for storage is estimated at 6.5 million tonnes in 2026, with around 50% of the potatoes produced in the country destined for export.
From the retail shelf to the plate: helping consumers choose
Beyond the figures, the showcooking sessions highlighted a key message for the sector: potatoes can gain value when consumers understand which product to choose for each recipe.
Clearly differentiating between potatoes for frying, steaming, making purée or roasting can turn an everyday category into a more clearly defined and segmented offer. This approach can help consumers make more informed purchasing decisions while also highlighting the diversity of French potatoes.
