Admiral are oblong potatoes with white skin and cream-coloured flesh. They are floury potatoes. Cooking Tips Particularly good for baking. History Notes Admiral Potatoes were developed from a cross between Sovereign and Estima potatoes by Plant Breeding International Cambridge Plc in Cambridge, England.
Arran Comet Potatoes have white flesh and white skin, and mature early. They are grown in Wales, Scotland and England. Cooking Tips Boiling, frying.
Coliban are round to oval potatoes with white skin. Marketed as all-purpose for consumer use, they are actually more on the floury side, and so are good for mashing, baking, roasting, and chips (aka French fries.) Popular in Australia. History Notes Coliban Potatoes were developed in the UK. Released 1902.
Early Regent Potatoes are round to oval, with light buff skin and white flesh. Promoted as all-purpose. History Notes Early Regent Potatoes were developed by a Robert Fenn in Sulhampsted, Berkshire, England. The potato received an award in 1893 from the Royal Horticultural Society.
Flourball are round potatoes, with pinkish skin and white flesh. These are floury potatoes, with good flavour. Storage Hints Stores well. History Notes Flourball Potatoes were developed in 1870 in the UK. First called “Sutton’s Flourball” then in 1895 renamed to just “Flourball.”
Fortyfold are oval potatoes, with off-white flesh and a bluish tinge to their skins. These are waxy potatoes, with good flavour. History Notes Fortyfold Potatoes were developed in the UK in 1836.
Isle of Jura Potatoes are oval, with light-buff skin and light yellow flesh. They have good flavour. They are marketed as all-purpose for direct to consumer sales, but they are waxy potatoes. Cooking Tips Not good for salads; best used as a boiled potato. History Notes Isle of Jura Potatoes were developed in 2000 by…
Jersey Royals are waxy boiling or salad potatoes with a creamy texture grown on the island of Jersey. Many of the fields are on slopes. The fields are first fertilized with seaweed, which the farmers call “vraic.” After being planted with seed potatoes, the fields are covered with huge sheets of plastic wrap in the…
King Edwards are long, oval, floury potatoes with pinkish skins and a creamy white flesh. The eyes on the potato are white and red. Above ground, the plant produces purple flowers with white tips. In Australia, they are grown mainly in southern Tasmania. Cooking Tips Good for mashing and baking and making gnocchi. Not good…
Maris Bard are oval, oblong potatoes with smooth, light-buff skin and white flesh. These are waxy potatoes with good flavour. They are good for French Fries when harvested early. When harvested very late in the season, they become more floury, and hold their shape less well when boiled, and the taste is diminished. History Notes…
Maris Piper Potatoes © Denzil Green Maris Piper is a light yellow skinned, floury potato good for baking and making French Fries. It stays firm when cooked. Cooking Tips The potato is less good for salads and steaming. History Notes Maris Piper Potatoes were developed in England in 1964; released 1966.
May Queen are oblong potatoes with pale yellow skin. They have soft off-white flesh. They are semi-floury, with a starch content of 14.6%. Popular in Japan, particularly in Nagasaki. Cooking Tips Good in stews History Notes May Queen Potatoes were developed by a Mr Walker of Bishop’s Cleeve, near Cheltenham, Gloucestershire, England around 1900. Was…
Myatt’s Ash-Leaf Kidney Potatoes are kidney-shaped, with light-buff skin. The plant delivers high yields. History Notes Myatt’s Ash-Leaf Kidney Potatoes were developed in 1804 by a man named “J.E”, who was employed by Arthur H. Savory, the author of “Grain and Chaff from an English Manor.” He sold rights to it to a man named…
Nieta Potatoes are oval with light-buff skin and pale yellow flesh. They are marketed as all-purpose for direct to consumer sales and for processing into French Fries (aka chips in the UK.) Early harvest. Cooking Tips As for them being marketed as all-purpose, they are actually more waxy than not, and tend to hold their…
Orion are knobbly potatoes with light-buff skin. These are floury potatoes, with good flavour. History Notes Orion Potatoes were developed by a Dr T.P. MacIntosh in the UK in the late 1940s.
Rocket are round, uniformly-sized potatoes with light-buff skin and white flesh. They are marketed for direct to consumer sales. They are waxy when harvested young and hold their shape well when cooked. When harvested later, they are floury and very good for baking. They have mild flavour (some people say bland.) Popular in New Zealand….
Saxon Potatoes are oval, with light-buff skin and pale yellow flesh. These are waxy potatoes. Though they are marketed as all-purpose for direct to consumer sales, their flesh stays very firm after cooking. The plant delivers heavy yields. Some feel that the potato’s taste and texture are mediocre. History Notes Saxon Potatoes were developed by…
Sharpe’s Express are small, oblong, somewhat pear-shaped potatoes with white skin and very pale yellow flesh. These are floury potatoes, and can fall apart when boiled. Good flavour. Storage Hints Stores well. History Notes Sharpe’s Express Potatoes were developed in 1900 by a Charles Sharpe of Sleaford, Lincolnshire, England.
Witch Hill Potatoes are oval with smooth, light-buff skin. These are floury potatoes with good flavour. Early harvest. Popular in Scotland. History Notes Witch Hill Potatoes were developed in Cornwall, England. Released 1881.
