This Dutch potato has exceptionally creamy and rich yellow flesh and a waxy texture. It is perfect simply boiled or mashed with a little salt. Also ideal for roasting or baking, for a gratin, puree or soup. Tubers are a rich yellow with thin skins.
A popular all-rounder bred in the US in the 1940s, it produces large, shallow-eyed potatoes with white flesh and skin. Excellent flavour, good for baking, boiling and makes great chips. Capable of high yields. Plant seed at 250mm spacing to prevent potatoes getting too big. As Kennebec typically forms its tubers close to the surface, hill it well to...
Also known as Southern Gold, this pretty potato has a creamy yellow flesh that tends to be waxy with a nutty flavour. Best for salads, boiling, steaming and baking. Tubers are cream blotched with purple, with deep pink eyes. Wonderful boiled and buttered as new potatoes. Early maturing.
This English variety is white-fleshed and floury, great for baking, chips and mash. Makes superb roast potatoes. One of the most popular varieties of the 20th Century, it is a good all-rounder, but not recommended for salads. White skin with pink blotches. Mid to late season.
A pink-skinned, yellow-fleshed variety with a waxy texture that is excellent for boiling, mashing, salads and also roasting. Not recommended for frying. Originally from the Netherlands, this is one of the most popular red-skinned varieties. Microwaves well. 130 days. High-yields.
Heritage salad and boiling potato with a superb flavour. Great hot or cold, sliced, diced or whole. Cook in the skin as peeling is difficult. Tuber is pink, long, and very knobbly. Late season harvest.