These potatoes, which are often small, have thin, smooth skin and creamy, almost shiny flesh. They’re also known for their particularly potatoey flavour. Because waxy potatoes are relatively low in starch and high in moisture, their cells stay intact when they’re cooked, meaning that slices or cubes hold up when boiled or baked. Taste delicious boiled, steamed or roasted whole in their skins. firm to the bite and are great for a quick, easy and healthier dish.
A pleasant nutty flavour, almost like a chestnut. They hold their shape well when boiled.
Short oval tuber with white skin and fleshsalad potatoes with a smooth light waxy texture
long, yellow-skinned tubers with light yellow flesh.firm and waxy potato, ideal for steaming and boiling.
They are ideal boiled as part of a salad as they hold their shape well and can even be roasted whole.
A good all rounder. Particularly good forbaking and chips as well as being an excellent new potato
long oval tubers with white skin and cream flesh ideal baking variety.
Long shaped tubers with bright red skinand flesh.A red meat colour and a slightly buttery, for salads and boiled potatoes.
A superior potato of excellent flavour that does not go floury like some varieties, making it an excellent boiling potato.
Oval tubers with splashes of pink, firm cream flesh and a mild flavour.
The ‘Irish Lumper’ has been characterized as a “wet, nasty, knobbly old potato”.
Good for most cooking uses
A medium waxy potato which holds its shape making it good for boiling and chipping
Long oval tubers with deep red skin and creamy flesh, Perfect for mashing, boiling and roasting.
Oval tubers with yellow skin and yellow flesh. Great for boiling and wedges.
Osprey potatoes are particularly good when baked thanks to their smooth skin.
A great potato to put into the pan and boil and use for salads
Well known novelty variety with long and knobbly tubers. White flesh with pink tinged skin. brightens any salad
Long tubers with white skin and yellow flesh.It’s also known as Asparges. At it's best boiled or steamed, hot or cold.
Long shaped tubers with medium deep eyes. Great for salads and boiling.
Yellow skin and yellow flesh tubers. it’s an ideal baker variety with surprisingly good boiling qualities.
Medium-sized tubers. potatoes are particularly good when baked thanks to their smooth skin.
Rather large, oval tubers with a yellow skin- and flesh colour.
Light yellow oval tubers, with yellow flesh. Perfect for boiling and chipping.
Dark blue, almost black, skin and dark violet-blue flesh delicacy and known as the Truffle Potato in Germany