Potato Varieties

They are versatile for any cooking method but come into their own for baking, gnocchi and wedges. With the skin on, they make great wedges, tossed in oil, a seasoning blend and baked until golden.

Mash, roast or fry. When roasted, they turn a golden colour with a crunchy exterior. They also lend themselves to a fluffy mash.

You can use the Kestrel salads and stews, fried, baked, boiled and mashed.

Traditionally, Maris Piper has a reputation for being an excellent roast potato. More details will be provided when I review the Maris Piper potato. As a chat it can be used steamed, boiled or baked whole. Being a Maris Piper Chat it would great make smashed potatoes.

They are classified as starchy potatoes and lend themselves to baking, roasting, and frying. The new seasons are on the lower end of starchy, with a great flavour, they are also good to steam or microwave.

A floury potato that is a good all-rounder. It can be baked, mashed or fried. Leave the skin on for a bit of colour.

Similar to Blue Moon, these are extremely versatile in their culinary applications. They are reportedly great for baking, mashing and frying.

Generally used for French fries or chips but is also suitable for mash.

The size makes them ideal for chipping. They also make great wedges, roast or baked potatoes and mash.