Carlota
Carlota is the Spanish name for a waxy, second-early potato variety known as Charlotte in France and the UK. It has an oval, slightly elongated shape, thin yellow-tan skin, and pale yellow flesh that holds together well when boiled, so it doesn't fall apart into mush the way a starchy baking potato does.
Varieties
Carlota is the Spanish market name for the same potato sold as Charlotte in France and the UK, a second-early waxy variety bred in France in the 1980s and now widely grown across Spain for its reliable texture in salads and gratins.
Buying tips
Choose firm, smooth potatoes without sprouts, soft spots, or green-tinged skin, which indicates exposure to light and a bitter, mildly toxic compound. Pick similarly sized potatoes if boiling a batch together so they finish cooking at the same time.
Substitutes
Charlotte potatoes — 1:1
Same variety under its French/UK name; if you can find it, it is essentially identical.
Yukon Gold potatoes — 1:1
Slightly starchier and creamier when cooked, but close enough in color and shape for salads and roasting.
Fingerling potatoes — 1:1
Waxy and firm like carlota; cut larger fingerlings in half so pieces cook evenly.
Red Bliss or new potatoes — 1:1
Similar waxy texture and good shape retention, though the skin color and flesh are slightly different.
Ratte potatoes — 1:1
Smaller and nuttier in flavor, a good match in dishes where potato flavor matters, like a simple potato salad.
Storage
Keep in a cool, dark, well-ventilated spot such as a paper bag or open basket, not the refrigerator, where cold temperatures convert the starch to sugar and darken the potatoes when cooked. Stored this way, carlota potatoes keep for about two to three weeks. Keep them away from onions, which speed up sprouting.
How to use
Best boiled for potato salad, sliced into gratins, or roasted whole with the skin on, since the low starch content keeps the pieces intact instead of breaking apart. Also a good choice for tortilla española and for potatoes added directly into stews or braises where they need to hold their shape through a long simmer.
What it pairs with
Pairs well with olive oil, garlic, rosemary, and thyme in roasting, and with mayonnaise, mustard, or aioli in cold salads. Also works well alongside eggs, as in tortilla española or a simple potato and egg hash.
Nutrition
A good source of potassium and vitamin C, with a lower starch content than baking potatoes like Russets, which is why they feel less fluffy and more firm-textured once cooked.
FAQ
Is carlota the same potato as Charlotte?
Yes. Carlota is simply the name used in Spanish markets for the Charlotte potato variety developed in France; the potato itself is unchanged.
Can carlota potatoes be used for mashed potatoes?
They can, but because they're waxy rather than starchy, the mash will be denser and slightly gluey compared to a fluffy mash made with Russets or Yukon Golds.
Why do carlota potatoes hold their shape better than other potatoes?
Their lower starch and higher moisture content means the cell walls stay firmer during cooking, so slices and cubes keep their edges instead of breaking down.
Do carlota potatoes need to be peeled?
No, the skin is thin enough to eat and adds texture to roasted or boiled preparations; scrub well instead of peeling for most dishes.
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