Cookbook:Varieties of Potato

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Cookbook | Recipes | Ingredients | Vegetable | Potato

Potatoes come in a vast number of varieties. This page lists some of the most popular.

Britain and IrelandEdit

CharlotteEdit

A small reddish potato, normally used as a new potato, served boiled.

FortyfoldEdit

A small red-skinned maincrop potato, with a creamy texture, best used baked or roast.

King EdwardsEdit

 
King Edward

A large, all purpose potato. Normally used as an old potato, and traditionally served roast as part of a formal Sunday dinner (with roast beef).

Maris PiperEdit

A white potato, which can be harvested new or, more usually, as an old potato, when it is widely regarded as among the best potatoes for making into chips.

PicassoEdit

A large to very large maincrop potato with a reddish skin and a smooth texture. Good roast.

Pink fir appleEdit

 
Pink fir-apple potato

A long, thin potato with a knobbly, pinkish skin. Normally boiled in its skin and allowed to cool for use in a salad.

Shetland BlackEdit

A variety first introduced in the 1920s. The skin is dark purple, rather than black, and the flesh is creamy with a nutty flavour. Best roast or baked, but can be boiled in its skin for an attractive visual appearance and contrast in texture.

Types of potatoesEdit

Potatoes can also be classified according to type. There are starchy, waxy and all-purpose types.

StarchyEdit

The starchy potatoes are ideal for frying or baking. Under this type we have the Russet, Jewel yam, Japanese sweet and Hannah sweet potatoes.

WaxyEdit

The waxy types of potatoes are ideal for roasting and boiling. Under this type we have the Red bliss, French fingerling, Russian banana, Red thumb, La ratte and Austrian crescent potatoes.

All-purposeEdit

The all-purpose types of potatoes are ideal for pan-frying, roasting and stewing. Under this type we have the Yukon gold, Red gold, Red Norland, Purple majesty and All blue potatoes.

External linkEdit

Chart of varieties from the British Potato Council