A favourite English potato grown since the 60s, Maris Piper is a purple flowered maincrop potato and is one of the best known and most popular varieties on sale today. More Maris Piper potatoes are grown than any other variety in the UK - over 19,000 hectares were grown in 2012. Maris Pipers are readily available in supermarkets and greengrocers.
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.
Enjoy Maris Pipers at home with some great recipes created especially by bestselling author food stylist and mum of two Jo Pratt. Jo is a huge fan of cooking with this variety, as her mum used them when she was growing up and Maris Piper provides her with the consistent cooking quality she needs as a chef. Maris Pipers have a high dry matter content which is what gives them their fabulous fluffiness.
This makes them perfect for roast potatoes but they need timing when parboiling for the textured surface which creates a wonderful crispy, crunchy outer. Celebrity chef Jo Pratt has tips for perfect Maris Piper Roasties.
The upside to this high dry matter is that as well as roast potatoes, chips and wedges made with Maris Piper have a lovely crunchy outside, with a delicious fluffy creamy middle. Maris Pipers also make light, fluffy mashed potato.
Try out Maris Piper potatoes in our exquisitely soft and fluffy colcannon potatoes mash recipe, or alternatively head to our wider potato recipes which are broken down into helpful categories so you can find what you want quickly and easily.
Use your roast potato in delicious dip fashion with this incredible arrangement of ingredients which make up a tremendous 'dip and chip' alternative.
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
Try making these fish cakes - the gooey, cheesy middle makes them to die for!
A tasty weekend brunch recipe that the whole family can enjoy during a leisurely day. Ideal for using up leftover cooked potatoes. Sausages could also be added to this breakfast brunch.
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.
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.
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.