The secret to a great potato dish is choosing the right variety for the job. If you know what you're making we'll point you to the potatoes that will turn a side into a sensation.
N o t a l l p o t a t o e s c o o k t h e s a m e w a y .
A starchy potato that roasts to a crackling crust will fall apart in a salad. A firm, waxy one that holds its shape in a gratin makes a creamier mash. When you can match the variety to the method you'll cook the best version of the dish, every time. Explore the various cooking outcomes below for the potatoes that suit each dish.
POTATOES BEST FOR ROASTING
T h e P e r f e c t R o a s t
Starchy varieties that fluff up inside and crisp to a shattering, golden crust. Parboil, rough up the edges and roast hot. Select from one of the varieties listed below or click through to browse the full collection.
POTATOES BEST FOR MASHING
C r e a m y M a s h e d P o t a t o
Rich, full flavoured flesh that whips up smooth and creamy. Steam or boil, and mash while hot. Select from one of the varieties listed below or click through to browse the full collection.
POTATOES BEST FOR CHIPS & FRIES
C r i s p y C h i p s
High starch, low moisture potatoes fry up crisp outside and fluffy in the middle. Double fry for the ultimate chip. Select from one of the varieties listed below or click through to browse the full collection.
POTATOES BEST FOR SALADS
P o t a t o S a l a d
Firm, waxy potatoes that hold their shape. Boil them whole, or cut into bite size pieces and serve with your favourite dressing. Select from one of the varieties listed below or click through to browse the full collection.
POTATOES BEST FOR BAKING
J a c k e t P o t a t o e s
Big, starchy baking potatoes with a crackly skin and a light fluffy center, for the ultimate loaded jacket potato or gratin base. Select from one of the varieties listed below or click through to browse the full collection.
