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.
One of the best potatoes for mashing thanks to its incredibly creamy texture and rich, sweet flavour.
AKA: potato crisps
Potato flour is the powdered form of whole cooked dehydrated potatoes.
» Recipes with Potato Starch
» Recipes with Potato Starch
» Potato Starch is common in these Cuisines
Sweden» Potato Starch is common in these Cuisines
The Solanaceae Family
a family of flowering plantsAKA: nightshades
