Mashed, Roasted, Wedges – The best potato varieties to cook with

September 23, 2015 Posted by David Linton

When cooking potatoes, it’s not always a one size fits all type of equation – it all depends whether you’re in the mood for mash, chips, wedges, or even a chunky jacket potato.

So here are our top picks of the best potato varieties for you to cook with:

Wedges

Best variety: Yukon Gold

The buttery, bold, yellow flesh takes to deep frying like a fish in water. They are usually ready to harvest in early summer, nearly always dodging the arrival of blight. Yukon Gold are also great boiled and baked. 

Boiling

Best variety: Charlotte

Charlotte potatoes are available in most supermarkets and are a perfect accompaniment to any dish. With a creamy skin and light yellow flesh, they are relatively small potatoes with a fresh flavour which tastes great either hot or cold.

Roasting

Best variety: King Edward

The firm favourite, the King Edward, is readily available from any supermarket with its distinctive creamy coloured skin with light red blushes. When roasted, they become crispy potatoes ideal to compliment your Sunday roast.

Mashing

Best variety: Desiree

These fabulous spuds are available across the major retailers and are easily recognisable by their red skin and light yellow flesh. Desiree are usually larger, longer and oval in shape. When peeled and boiled, they make preparing smooth mashed potatoes almost as easy as making toast!

Jacket

Best variety: Rooster

Rooster is a red-skinned potato variety, duller in colour than the Desiree, and most distinguishable by its floury yellow flesh. When roasted, they turn into big fluffy potatoes, just ready and waiting for lashings of butter and a dash of salt and pepper.

Chips

Best variety: Ramos

This potato variety is big in size and big in production. They are known as the ‘farmers’ potato, so it’s no surprise that they are the preferred choice for chip making.

All Rounder

Best variety: Maris Piper

A favourite English potato grown since the 60’s, this variety is grown and sold all year round. The Maris Piper has a golden skin and creamy white flesh with a fluffy texture, making it a versatile all-rounder that’s great for chips, roast potatoes, mash and wedges.

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