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

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

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

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.

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.

One of the best potatoes for mashing thanks to its incredibly creamy texture and rich, sweet flavour.

AKA: potato chips, french fries

AKA: potato crisps

Potato starch flour is the root starch of potatoes.

Potato flour is the powdered form of whole cooked dehydrated potatoes.