By Branston NPD team
Treating yourself to a tasty potato-based dish can instantly put you in a good mood. From tender New potatoes and golden chips to crispy roast spuds and jackets dressed in toppings – they’re pretty hard to resist.
We love all the different types of potatoes here at Seasonal Spuds – and we’ve made it our mission to be experts on these deliciously versatile vegetables. In fact, we’re convinced there’s a potato for every occasion – so let’s find out more…
Where did the potato originate?
This starchy root vegetable is native to the Americas – the ancient civilisation of the Incas in Peru was the first to cultivate potatoes around 8,000 BC to 5,000 BC.
They were transported to Europe in the 1500s, with Sir Walter Raleigh introducing potatoes to Ireland in 1589. Their use slowly spread through northern colonies and was boosted when US President Thomas Jefferson asked for ‘potatoes served in the French manner’ for guests at the White House in 1802.
The potato steadily grew in popularity and is now considered a staple food in many countries.
How many varieties of potato are there?
There’s a dazzling number of potato varieties in the world – simply thousands of these nutritious vegetables, many of which are rare types found in their native Peru.
Here in the UK, we grow around 90 different varieties, the most popular being Maris Piper – mainly because it’s such a great all-rounder and can be used in many different ways..
Here are the most popular types of potato and how to use them
Maris Piper potatoes
This deserved star of the kitchen can be used in so many wonderful ways – the Maris Piper is fluffy enough for roasties, smooth enough for mash and has a firmness that’s ideal for chips. It quite rightly gives the King Edward a run for its money when it comes to the perfect roast potatoes.
King Edward potato
Crowned the king of the ultimate roast potato, this ‘floury’ heritage variety creates the ideal mix of textures once cooked. Characterised by a pink blush around the eyes and creamy white flesh, their starchy texture absorbs water when parboiled to create a fluffy inside, while the outside crisps up deliciously when roasted. Available all year round in your local supermarket but watch out in the run-up to Christmas when they fly off the shelves.
Baby or salad potatoes
These smaller spuds have a smooth, dense texture that is perfect for potato salad or any dish that needs them to hold their shape when cooked. They’re fantastic when freshly harvested and the skins are still immature (at this point they are seasonal New potatoes). Growers let some of them mature a little longer in the ground so the skin firms up, making them available for longer.
White and baking potatoes
Bags of White and Baking potatoes can often have the same variety of potatoes in them, sorted according to size. Baking potatoes tend to be a fairly uniform large, with the White potatoes ranging from medium to small.
They’re often more economical and if size isn’t important to the dish you’re preparing, then they’re perfect – think of mouthwatering roasties, chips, wedges, mash and gratin. They’ll soften down when boiled and crisp up with roasting or frying.
Charlotte potatoes
These oval-shaped salad potatoes are a flavourful choice that are popular for their excellent cooking qualities. Their creamy yellow flesh remains firm on cooking and the buttery taste is just as good whether eaten hot or cold. Boiled or steamed, they are a perfect summer dish or make lovely small jacket potatoes when the weather turns cooler.
Red-skinned potatoes
There’s a multitude of uses for red-skinned varieties that tend to have a slightly denser consistency and are a little smoother than most white potatoes. This makes them particularly good for mash or any dish that needs a creamy texture.
The best ways to use and prepare potatoes
Potatoes are so easy to prepare for a variety of dishes. Here are some of our tastiest choices and how to cook them to guarantee perfect spuds every time:
Best potatoes for mashing
One of the nation’s favourites, you can’t beat a side serving of creamy, buttery mash – especially with a generous slosh of gravy. Some of the creamier varieties to use include Nectar, Laura, Georgina and Mozart potatoes – find out more about them, how to cook them and the best mashed potato recipes in our blog detailing the best potatoes for mashing.
Best potato variety for roasting in the oven
Take your pick of roasting rivals King Edward and Maris Piper and parboil them – not for too long, to prevent them going too soft – then ruffle up the edges with a quick shake. We’ve got some perfect old-fashioned roast potato recipes to dress up your Sunday lunch. Or get creative with our amazing Guinness roast potatoes or jazz up your plates with our crispy polenta roasties.
The best potato variety for chips
You can’t beat a good old-fashioned plate of golden chips, made with a maincrop floury potato with a high starch content to give an essential crispy coating. From all the different types of potatoes out there, the King Edward or Maris Piper are the varieties you can trust. Fried or roasted, skin on or off and whether you like yours drenched in salt and vinegar, we have the perfect tips and recipes for you to get your vital chip fix.
How to store potatoes
When stored correctly, uncooked potatoes can last for weeks at home, making them the ideal money-saving ingredient in a huge range of dishes. Check out our comprehensive guide to storing potatoes, from freshly peeled spuds to leftover mash.
