This potato is cultivated in the municipalities of Kato Nevrokopi, Kato Vrontos, Perithori, Dasoto, Lefkogia, Khrisokefalos, Okhiro, Vathitopos, and Katafitos. These potatoes were first grown in the area in the 1920s, and they have since enjoyed great popularity among consumers due to their superior quality.

Kato Nevrokopi potatoes are high in carbohydrates, starch, and proteins thanks to the region's excellent climatic conditions and sandy soils. They are cultivated in the summer to be harvested in September, when the temperature is lower and precipitation is higher. 

These are Liseta, Spunta, Marfona, Vivaldi, and Alaska variety potatos grown on the island of Naxos. They have a smooth yellow skin and contain over 18% starch and less than 1% sugar. These potatos are harvested by hand twice a year, from mid-February to March and from August to September.

Since they are harvested earlier than other potatoes, they is highly sought after on the market and fetch a higher price. Patata Naxou is famous throughout Greece, and is one of the main ingredients in many recipes. To promote this tasty potato, Naxos local authorities hold the Annual Naxos Potato Festival every August, which has marked a 10% increase in attendance every year.

Yukon Gold is an all-purpose potato with yellow skin and yellow flesh. These potatoes are usually round or oblong and slightly flattened. Their skin is dotted with small brown spots, while the flesh is firm, moist, and waxy. Yukon Gold potatoes were created in Canada, as a cross between the North American white potatoes and the yellow-fleshed South American potatoes.

They were first released to the market in 1980. Because of their medium-starch content, these potatoes are incredibly versatile, and they can be used in a variety of dishes. They are suitable for boiling, frying, roasting, mashing, grilling, and sautéing. 

Papa criolla is a potato variety that's native to South America and it's especially popular in Colombia. These tubers are small in size, similar to a golf ball. The flesh is yellow to dark yellow, an indication of high lutein and zeaxanthin content.

The Colombian papas criollas grow wild in the highlands of the Andes. The skin is thin and tender. These potatoes are often used in traditional dishes such as ajiaco soup, but they are also roasted, fries, boiled, mashed, or even skewered and grilled.

Patata de Galicia is a potato of the Solanum tuberosum L. cv. Kennebec variety grown in the Autonomous Community of Galicia. This location offers optimal soil and climatic conditions which ensure the proper development and superior characteristics of these potatoes.

This potato is round or oval in shape with smooth, light yellow skin and white flesh. It is creamy in texture after cooking and very flavorful. Patata de Galicia is a staple ingredient in local cuisine and plays a significant role in many traditional dishes, from different stews and soups to roasts.

The American state of Idaho produces more than 25 varieties of potatoes, from the firm Cal Red to the popular Russet Burbank to unusually named Russian Banana Fingerling. The most famous varieties include Russet Burbank, Russet Norkotah, Cal Red, Red La Soda, Red Norland, Russian Banana Fingerling, French Fingerling, Purple Peruvian Fingerling, Yukon Gold, and Yukon Gem Gold.

However, upon hearing the term Idaho potatoes, most people associate it with Russet Burbank, which has a distinctive, earthy flavor and high content of solids, making it ideal for baking. Its shape is elongated, with rough skin and few eyes. 

Papa púrpura are Peruvian purple potatoes. The skin and flesh have a deep purple color, and when cooked, the potatoes usually turn bluish. They're cooked just like regular potatoes and the flavor is also similar to regular potatoes, just with buttery notes.

It's recommended to roast them, add them to salads, or deep-fry them. In pre-Hispanic times, purple potatoes were usually reserved exclusively for the Inca Kings, and nowadays some chefs affectionately call them Gems of the Andes. Interestingly, they contain two to three times the antioxidants found in yellow or white potatoes.

Potatoes from Lika differ from others in that they contain a higher percentage of dry matter. That means that this potato variety contains more starch, vitamins, minerals and fiber. Potatoes grown in Lika have yellow to brown skin and bright white to yellow meat.

The taste of these potatoes is floury due to their high starch content, which also contributes to their ability to disintegrate if cooked for too long. The planting, earthing and extraction of potatoes must take place in the region of Lika, in southwestern Croatia.

Pomme de terre de Noirmoutier are French potatoes originating from the Vendée department's municipalities of Noirmoutier en l’Ile, l’Epine, La Guérinière and Barbâtre. The potatoes have yellow flesh and thin skin that's easily detached before cooking.

They are produced from varieties and hybrids of Solanum tuberosum L. The harvest period lasts up to 31 August after a period of outdoor cultivation for a maximum of 130 days. Today, there is an annual celebration of these potatoes, which starts from the end of April to the beginning of May and it attracts several thousand people each year.