SHOP BY COLOUR

P o t a t o e s o f e v e r y c o l o u r

Potatoes come in far more colours than you might know. Purple, blue, pink, red, yellow, gold and brown. Colour isn't just for the plate, it's a clue to flavour, texture and how each one should to be cooked.

DID YOU KNOW?

S k i n c o l o u r a n d f l e s h c o l o u r a r e n ' t t h e s a m e t h i n g .

The skin

The skin, also known as 'the jacket'. It sets the look of a dish and carries much of the fibre and earthy flavour. Reds and blues hold their skin colour best when you cook them whole or in their skins.

Leave it on for roasting, grilling and rustic salads.

The flesh

The inside and the real showstopper. Golden or yellow flesh means carotenoids (the same antioxidants as carrots); purple flesh means anthocyanins. Deep colour usually means deeper flavour.

Purple flesh keeps its colour best steamed or roasted, boiling can leach it.

A POTATO FOR EVERY OCCASION

P o t a t o e s c a n h a v e t h e m o s t u n i q u e c o l o u r s , s h a p e s a n d s i z e s . E x p l o r e t h e p o t a t o s p e c t r u m .

Purple and Blue Potatoes

Vivid violet flesh packed with anthocyanins. Dramatic on the plate.

Pink and Red Potatoes

Rosy jackets over firm, creamy flesh. Or pink and red delights inside.

Yellow Potatoes

Butter gold flesh, naturally rich flavour and a hint of sweetness. Definitely a crowd pleaser.

White Potatoes

Clean, mild and endlessly versatile. The perfect canvas for mash, chips and bakes.

Fingerling Potatoes

Slender, waxy and full of character. Roast whole or slice for the prettiest salads.

Chat and Baby Potatoes

Bite sized and tender skinned. Boil, smash or roast whole, no peeling required.

WHAT TO DO WITH THEM

C o l o u r o n t h e p l a t e .

Coloured potatoes can make an everyday dish look unique. They are also a great way of benefitting from the different vitamins and minerals the different colours offer. Here's a few recipe ideas to get you started.