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As the name might suggests starchy potatoes are high in starch but are low in water. All this means that the inside of the potato breaks down easily, making these the perfect for mashed potatoes. Since they are really absorbent, they will soak up the vegetable's best additions butter and cream. Use this variety for fluffy baked potatoes, crispy fried potatoes-like chips, wedges, mashed potato, potato cakes or hash browns and of course the king of potato dishes the roast potatoes, they are also the perfect potatoes to use when making Gnocchi
Arran victory
Distinct blue/purple skin covers white flesh
They have a good earthy taste
and make fantastic roasties.
Blue Congo
Blue Congo produces long to
oval shaped tubers
with blue skin and blue flesh.
British Queen
Needs gentle simmering to produce
excellent mash, and a great roaster.
Cara
White and round with shallow pink eyes.
In the kitchen they are good
for baking and chipping.
Carolus
White and round with shallow pink eyes.
In the kitchen they are
good for baking and chipping.
Parti-coloured blue tubers
with a light yellow flesh.-coloured blue tubers with a light yellow flesh.
Dunbar Standard
Tubers have a lovely earthy flavour,
a particularly good baker
Early Rose
Oval tubers with red skin.
It has very smooth texture and
it’s great for mashing and roasting.
A blue skinned and white fleshed potato
great flavoured and vibrant dishes
in the kitchen when baked, mashed and fried
Epicure
White fleshed tubers that are
round in shape, Boil,
mash or enjoy them with a salad.
Fortyfold
Quite distinct in appearance with
bright purple streaks which
fade when cooked, this white fleshed.
Foxton
Oval, red skin, yellow flesh
Brown rough skinned ideal
for chipping and crisp
Red skin and red flesh
with a white ring
under the skin Ideal for
making chips or wedges.
Light pink skin and deep red eyes
prepared with skin on and
mashed, roasted, or baked.
Light pink skin and deep red eyes
prepared with skin on and
mashed, roasted, or baked.
Long oval red parti-coloured tubers
with yellow flesh. It’s perfect for boiling,
mashing and roasting.
Yellow fleshed & rough yellow skin
often misshapen oval tuber.
for chipping and roasting mainly
but can be boiled and baked too.
An oval shape, red skin with
white flushes and a floury texture.
Dark brown skin, good for baking, mashing,
and chips. favoured variety for chips / fries
by a certain company with golden arches.
Ranges from dull brown to slightly rusty-red
a slightly rough texture all over
Unique blue skin ideal for
roasting and chips because
of its high dry matter.
Red skinned tuber
oval in shape with pale flesh
Long and oval, flesh is yellow, a deep blue ring
fry sautéed potatoes, crisps and chips.
It’s best to cook them with the
skin on to keep the blue coloured ring.
A good salad potato.
Oval shaped with white skin and flesh
The Maris Piper has a golden skin
and white flesh
great for chips and roast potatoes,
but also good for mash and wedges
Distinctive red, white and blue patterned skin
good for boiling, steaming and roasting
long oval, part-pink skinned
with yellow flesh exceptional
variety for chips, crisp and roast.