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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.

Contents

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.

External linkEdit

Chart of varieties from the British Potato Council