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. Try out our chicken and pesto jacket potato recipe and homemade chips with cajun steak recipe to get you started. Or alternatively, you can explore our wider potato recipes which is broken down into helpful and targeted categories.
"The first time I discovered smoked paprika was on roast potatoes served as tapas with smoked paprika mayonnaise. Before then, I'd assumed chorizo was spiced with plain paprika and then the whole sausage was smoked. It was a revelation and I've had a long lasting smoked paprika period since then. I serve the potatoes and pepper mixture with lamb as a little celebration of Spring."
Take the roast potato outside the context of the Sunday roast and into more tropical cuisines. The crunchy and soft consistency works amazingly well with the prawn and coconut milk flavours.
Fresh, crisp vegetables and zingy flavours make this jacket perfectly healthy, with four green lights and great taste to boot.
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.
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.
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.
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.
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.
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 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.
This campaign was originally produced in the framework of a programme co-financed by the European Union