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.
“This is the good King Edward’s twist on the Greek filo pastry pie Spanakopita. I love a playful recipe, my pie is nestled into the potato and I serve it in a pie dish but there is no pastry in sight. Bags of spinach vary greatly in size so any that you have leftover you could serve as a side salad or wilt with some garlic to serve with the pies.”
Try making these fish cakes - the gooey, cheesy middle makes them to die for!
Quick Potato and Haddock Gratin
Celebrate the warmer weather with this deliciously quick Potato and Haddock gratin . Perfect to enjoy with family or friends!
This mini roast is a fantastic meal option for 2-3 people that is boneless,easy to carve and ready in under an hour. The lamb is covered with a delicious rosemary butter, very simply made with unsalted butter and freshly chopped or dried rosemary leaves. Ideal for a midweek meal.
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