Nutritional and sensory characteristics of “early” potato cultivars under organic and conventional cultivation systems

► We compared the nutritional composition of organic and conventional “early” potato tubers. ► We evaluated the sensory characteristics of organic and conventional tubers after cooking. ► Organic tubers had higher polyphenols amount than conventional tubers. ► Better sensory characteristics after frying were observed under organic farming. ► The choice of cultivar is a key aspect determining the overall quality of the organic tuber.