Potato

Solanum tuberosum

Family: Solanaceae

Perennial

There are around 500 varieties of potato.

The most widely grown potatoes in the UK as they’re great roasted, mashed, boiled, chipped or baked, despite being dry and floury.

Long, oval and waxy with a subtle flavour – ideal for boiling whole and adding to salads.

Probably the most famous potatoes of all; PDO-protected, grown only on Jersey and at their best from April to June. They have an unmistakable sweet, summery flavour and are best simply boiled and dressed in butter and herbs.

AKA: potato chips, french fries

Potato starch flour is the root starch of potatoes.

A floury potato with white skin and pink eyes. Their fluffy texture means they’re best suited to roasting, baking or chipping.

Ideal for turning into chips and wedges, Russet potatoes are floury, incredibly fluffy and their pale yellow flesh turns a wonderful golden brown when fried.