Charlotte potato
Solanum tuberosum 'Charlotte' · Tuber
Top 10 pairings
Charlotte is France's best-loved waxy salad potato — a small, oval second-early with pale-yellow, smooth, firm flesh that holds its shape beautifully when boiled, steamed or sliced into salads, and a thin skin tender enough to leave on.
Picking a good onedrag
Freshly liftedSprouting and green
Cured and dormantBuy the sackThe keeper — roast, mash, fry, bake, anything
SkinSet firm, dry, matte
FleshFirm right through
EyesDimpled but dormant
SmellFaint, almost nothing
These cues are Potato's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
75%
Edible part
213 g · peel and eyes out
284 g
Weight each
each one
Keeping ittap a temperature
Below about 4°C starch turns to sugar, so it fries dark and bitter. Warming partly helps.
95–99%
Humidity
Steady
Airflow