Ingredients

 Potatoes

Choosing and using potatoes

All of the many varieties fall into three different groups, First Early, Second Early & Main Crop.
Look for a firm, regular shaped potato either red or yellow in colour with a smooth tight skin.
Avoid potatoes which are turning green or sprouting, as the flavour will be bitter and they will have higher levels of natural toxins called glycoalkaloids.  Store potatoes in a cool, dark, dry place, as too much light turns them green.

There are about 3,000 known varieties of potato, but only 100 of these are regularly ( and commercially ) grown.  Of these, about 20 can found regularly on our greengrocers' and supermarket shelves.
 

A brief description of the more popular varieties:
 

Craig Royal Red

A main crop potato, ready in July, it is
non-floury (mealy) and has a pink or
red skin.  A waxy potato, it is best for
frying or boiling or using in salads.


Cyprus New Potato

Found in late winter and spring, it is
best simply scrubbed and boiled.  Not
a good mashing potato


Desiree

A high quality, pink skinned floury
(mealy) potato, good for baking,
frying, boiling and mashing.

 
Home Guard

Generally the first of the new potatoes.
It blackens easily and collapses on
cooking, so it is best boiled lightly in it's
skin.


Jersey Royal

A delicious new potato. It appears from
May to October, but is at it's peak in
August.  It has a flaky skin and firm
yellow flesh.


King Edward
Also known as:
Pink Eyed Majestic
Scottish King

A large potato which is creamy white, or
sometimes yellow in colour. Ideal for all
cooking methods, a very popular variety.


Maris Piper

A medium-firm potato with creamy white
flesh.  It is good for boiling and deep frying.

 New Potatoes

These generally have a white flesh
and grow quickly.  They are dug up
in early summer and are best scraped
and boiled for use in salads, or eaten
with melted butter.


Pentland Crown

A thin skinned, creamy white potato
which is at it's best in late winter.  It
has a floury (mealy) texture, making
it ideal for mashing and baking.


Pentland Hawk

A firm, pale potato with pale yellow
flesh, it is a general, all purpose potato


Pentland Squire

A firm, white-fleshed potato, which is
suitable for all methods of cooking.


Pink Fir Apple

This long, knobbly potato has pink flesh
and a firm, waxy texture. Good in salads.


White Sweet Potato

Smaller than the yam, although
interchangeable, it is yellow fleshed with
a drier texture.  Best fried, boiled or
casseroled, it is ideal with spices.


Yam

A red sweet potato which is orange
fleshed.  It is best mashed in cakes,
souffles and casseroles or roasted.