King Edward

Type:
Fluffy
Colour:
Creamy skin with pink blushes
Flesh Colour:
Creamy white
Size:
Medium

Try As

Roast Potatoes

Baked 

Chips

A bit about King Edward

King Edward potatoes are commonly available across major retailers. King Edwards are recognisable from their creamy coloured skin with light red blushes. With a light cream coloured flesh, King Edward potatoes have a fluffy texture when cooked. Try them for delicious roasties, jacket/baked potatoes or homemade oven baked chips.

Recipes using King Edward

Asian Slaw Baked Potato

Asian Slaw Baked Potato

Fresh, crisp vegetables and zingy flavours make this jacket perfectly healthy, with four green lights and great taste to boot.

  • Prep in: 10 mins
  • Cook in: 30 mins
Chunky Potato and Chicken Soup

Chunky Potato and Chicken Soup

Why not put the leftovers from your roast chicken to use?  This is a really tasty dish that can be frozen and brought out whenever you need a warming boost.

  • Prep in: 10 mins
  • Cook in: 15 mins
Silky Smooth Potato, ham, spring onion and chive soup

Low fat

Low sat fat

Silky Smooth Potato, ham, spring onion and chive soup

This recipes is perfect for a winter lunch. Containing potatoes, ham and spring onions it has a great taste and is good for you!

  • Cook in: 20 mins
Chicken, Spinach and Mushroom Jacket

Chicken, Spinach and Mushroom Jacket

Simple ingredients mixed together make one tasty result!

  • Prep in: 10 mins
  • Cook in: 40 mins

Other Fluffy

Yukon Gold -1980

Yukon Gold -1980

Yukon Gold has an attractive smooth yellow skin with a very yellow flesh. It makes a great baking potato but also a lovely roast or chip potato recipe.

Maris Piper

Maris Piper

The Maris Piper has a golden skin and creamy white flesh with a fluffy texture.  This makes it a versatile all rounder, great for chips and roast potatoes, but also good for mash and wedges. 

Shetland Black - 1923

Shetland Black - 1923

Long and oval in shape, this heritage variety is deceptively named – the flesh is yellow, with a deep blue ring. Very sweet and buttery with a fluffy texture, they fry well and make creative sautéed potatoes, crisps and chips. It’s best to cook them with the skin on to keep the blue coloured ring.

Rooster

Rooster

Rooster potatoes are easily distinguishable by their russet red skin and shallow eyes are widely available. Roosters have a fluffy yellow flesh and a deep earthy flavour, which lends itself particularly well to roasting, baking/jacket potatoes and chipping.

Highland Burgundy - 1936

Highland Burgundy - 1936

This heritage variety was originally used to add appropriate colour to a meal for the Duke of Burgundy at the Savoy in London. Highland Burgundy potatoes are a long oval shape with a bright burgundy skin, combined with a red flesh with a definite ring of white. Excellent for novelty roasties, crisps and chips, they are best cooked with their skins on to retain their colour.

Arran Victory -1918

Arran Victory -1918

Bred on the Isle of Arran and named in celebration of the ending of the War, this heritage potato variety has a vibrant blue skin, which changes to creamy yellow once cooked, and a snowy white flesh. They have a good earthy taste and make perfect chips and roast potatoes as they have a fluffy texture.

Violetta

Violetta

Violetta is a specialist heritage potato variety with an indigo blue skin and blue flesh. They have a delicate sweet flavour, a slightly fluffy flesh and work well in savoury dishes. To retain the colour, it’s best to keep the skin on.

Mayan Gold

Mayan Gold

Mayan Gold is a unique heritage variety, because they are the first potato in the UK from the indigenous Phureja potatoes of Peru.
Mayan Gold have a rich golden colour and a moreish flavour. They have a fluffy flesh which results in excellent roasties, chips and jackets.