Samba
French melting-flesh variety (cooking type A-B) bred by Germicopa. Large tubers with tender flesh; favored as a baking/jacket potato.
At a glance
Best uses
About this variety
French melting-flesh variety (cooking type A-B) bred by Germicopa. Large tubers with tender flesh; favored as a baking/jacket potato.
Samba is classified as a western europe variety released in 1989, primarily used for baking / roasting, all-purpose. For agronomic specs, breeder details, and trial data not yet captured here, refer to the source registries linked at the bottom of this page.
Frequently asked questions about Samba
What is Samba potato?+
Samba is a western europe potato variety released in 1989 originating from France / Germicopa. French melting-flesh variety (cooking type A-B) bred by Germicopa. Large tubers with tender flesh; favored as a baking/jacket potato.
What is Samba potato best used for?+
Samba is best suited to baking / roasting, all-purpose. French melting-flesh variety (cooking type A-B) bred by Germicopa. Large tubers with tender flesh; favored as a baking/jacket potato.
When was Samba released?+
Samba was released in 1989. The variety is classified as western europe.
Where is Samba grown?+
Samba is most commonly grown in Western Europe, with original release from France / Germicopa. Cross-reference our country profiles for production data.
Variety profiles aggregate data from CIP Lima genebank, ICAR-CPRI variety catalogue, EU Common Catalogue, USDA PVPO, AHDB Potato Variety Database, NIAB, NAK Netherlands, the Potato Pedigree Database, national breeding programmes (CAAS, EARO, BARI, INTA, EMBRAPA, INIFAP, IHAR-PIB, VNIIKKH), and peer-reviewed literature in Potato Research and the American Journal of Potato Research.
Updated Jul 2026 · Reviewed by Potatopedia editorial team.