Guide to Fin and Farm Potatoes

Roastpotatoes

If you didn’t know better, then a glance at what we are offered commercially, you would imagine that we only have a few varieties of potato growing in the UK.  Many have fallen by the wayside as they are too delicate and prone to blight and the hardiest now make up pretty much 90% of what we are familiar with…which, to be honest, can be just dull.

We need our speciality farms as they take a punt and use their skills to grow exciting heritage varieties (yes, really, potatoes can be exciting). Our rewards is to eat potatoes that have proper and distinctive flavours and textures that compliment the main dishes.

Plus, and we have to mention this – all our potato prices have come down, despite massive rainfall around harvest time, has been overall a good year, so these are a less spendy way to use your budget and enjoy something a little different.


How to Store

Unwashed potatoes should be stored in a cool, dark, frost-free and dry place for up to 1 month, but not in the fridge. Washed potatoes should be stored in the fridge for up to 1 week. Remove potatoes from the plastic bag that they are usually sold in and transfer to a brown paper bag if possible. Potatoes should not be exposed to light as they can turn green and start sprouting.


Guide to Potatoes

So, this is divided into sections – which hopefully will be a speedy checklist for the potatoes that are in season now (Autumn/Winter 2015).

Best All Round Potatoes

  • Desiree – Red skin, pale yellow waxy flesh. Lovely roasted or baked.
  • Red Duke of York – Red skin, large potato with moist yellow flesh and rich flavour. Makes excellent roasties.
  • Estima Large white potato with mild yellow flesh – great for mashing and boiling.
  • Highland Burgundy Red Dark russet skin and burgundy tinted flesh. Floury with a mild, sweet flavour and keeps some colour on cooking (particularly if steamed). Makes delicious mash and chips.
  • Marfona Red a pink/red skin with a smooth white waxy texture. Not best for mashing but lovely for baking.
  • Marfona White a large-ish white skinned tuber with a smooth white waxy flesh. Another good potato for chipping or baking.
  • Maris Peer A large new potato with a creamy skin and flesh. Keeps its shape well when cooked. Good all rounder and good for boiling.
  • King Edward, Red A dark pink potato with white flushes (known as ‘Fellside Hero’ in Northumberland. A nice oval shape with a floury texture and rich flavour.
  • King Edward, White A white potato with pink flushes and a light floury texture.  A good all rounder but a favourite among some chefs for gnocchi.
  • Wilja A firm white potato..somewhere between waxy and floury. A lovely rich taste.
  • Yukon Gold a white skinned, golden fleshed potato with a buttery rich flavour. Delicate skinned (so only sold unwashed) – can be easily cooked with the skin left on.

Best Waxy Potatoes

  • Desiree Red skin, pale yellow waxy flesh. Lovely roasted or baked
  • Marfona Red a pink/red skin with a smooth white waxy texture. Not best for mashing but lovely for baking.
  • Marfona White a large-ish white skinned tuber with a smooth white waxy flesh. Another good potato for chipping or baking.
  • Nicola Available by size. A white skinned potato with a firm waxy texture and delicious nutty flavour. The smaller ones are perfect for salads and the larger for boiling.
  • La Ratte An oval tuber with a chestnutty, hazelnut flavour and a creamy, waxy flesh. A favourite with French chefs and they keep their shape well in casseroles.
  • Pink Fir Apple A pink russeted torpedo shaped potato with a very distinctive buttery flavour. Waxy flesh with a smooth, creamy bite.
  • Wilja A firm white potato..somewhere between waxy and floury. A lovely rich taste.

Best Floury Potatoes

  • Arran Victory these were created to mark the end of WW1 as a remembrance heritage potato.  A purple skinned tuber with white floury flesh, these are delicious mashed.
  • Artemis (Biodynamic/Organic) – A mild flavoured, oval tuber with creamy yellow flesh and white skin.
  • Estima Large white potato with mild yellow flesh – great for mashing and boiling.
  • Highland Burgundy Red Dark russet skin and burgundy tinted flesh. Floury with a mild, sweet flavour and keeps some colour on cooking (particularly if steamed). Makes delicious mash and chips.
  • King Edward, Red A dark pink potato with white flushes (known as ‘Fellside Hero’ in Northumberland. A nice oval shape with a floury texture and rich flavour.
  • King Edward, White A white potato with pink flushes and a light floury texture.  A good all rounder but a favourite among some chefs for gnocchi.
  • Kerr’s Pink An Irish potato variety with a light pink skin and floury white flesh.  Usually fairly large tubers.
  • Mayan Gold A delightful gold fleshed potato with a nutty, rich flavour. Very delicate fluffy flesh, which doesn’t stand up to boiling but makes delicious roast potatoes and chips.
  • Pink Gypsy A pretty pink and white skinned potato with a light floury flesh.  Sweet tasting.
  • Wilja A firm white potato..somewhere between waxy and floury. A lovely rich taste.
  • Yukon Gold a white skinned, golden fleshed potato with a buttery rich flavour. Delicate skinned (so only sold unwashed) – can be easily cooked with the skin left on.

Best for Roasting

  • Arran Victory these were created to mark the end of WW1 as a remembrance heritage potato.  A purple skinned tuber with white floury flesh, these are delicious mashed.
  • Artemis (Biodynamic/Organic) – A mild flavoured, oval tuber with creamy yellow flesh and white skin.
  • Desiree Red skin, pale yellow waxy flesh. Lovely roasted or baked
  • Red Duke of York Red skin, large potato with moist yellow flesh and rich flavour. Makes excellent roasties.
  • Estima Large white potato with mild yellow flesh – great for mashing and boiling.
  • Highland Burgundy Red Dark russet skin and burgundy tinted flesh. Floury with a mild, sweet flavour and keeps some colour on cooking (particularly if steamed). Makes delicious mash and chips.
  • Kerr’s Pink An Irish potato variety with a light pink skin and floury white flesh.  Usually fairly large tubers.
  • La Ratte An oval tuber with a chestnutty, hazelnut flavour and a creamy, waxy flesh. A favourite with French chefs and they keep their shape well in casseroles.
  • Maris Peer A large new potato with a creamy skin and flesh. Keeps its shape well when cooked. Good all rounder and good for boiling.
  • Mayan Gold A delightful gold fleshed potato with a nutty, rich flavour. Very delicate fluffy flesh, which doesn’t stand up to boiling but makes delicious roast potatoes and chips.
  • Pink Gypsy A pretty pink and white skinned potato with a light floury flesh.  Sweet tasting.
  • King Edward, Red A dark pink potato with white flushes (known as ‘Fellside Hero’ in Northumberland. A nice oval shape with a floury texture and rich flavour.
  • Shetland Black A dark indigo skinned potato with a pale yellow floury flesh which has a purple ringed tint – a sweet nutty flavour.
  • Vitelotte A beautiful beetroot purple potato with a chestnutty flavour purple flesh. Keeps colour well when cooked and looks a little like roasted beetroot when baked.  Smallish tubers.
  • Yukon Gold a white skinned, golden fleshed potato with a buttery rich flavour. Delicate skinned (so only sold unwashed) – can be easily cooked with the skin left on.

Best for Boiling

  • Nicola Available by size. A white skinned potato with a firm waxy texture and delicious nutty flavour. The smaller ones are perfect for salads and the larger for boiling.
  • La Ratte An oval tuber with a chestnutty, hazelnut flavour and a creamy, waxy flesh. A favourite with French chefs and they keep their shape well in casseroles.
  • Maris Peer A large new potato with a creamy skin and flesh. Keeps its shape well when cooked. Good all rounder and good for boiling.
  • Pink Fir Apple A pink russeted torpedo shaped potato with a very distinctive buttery flavour. Waxy flesh with a smooth, creamy bite.
  • Yukon Gold a white skinned, golden fleshed potato with a buttery rich flavour. Delicate skinned (so only sold unwashed) – can be easily cooked with the skin left on.

Best for Chips

  • Arran Victory these were created to mark the end of WW1 as a remembrance heritage potato.  A purple skinned tuber with white floury flesh, these are delicious mashed.
  • Artemis (Biodynamic/Organic) – A mild flavoured, oval tuber with creamy yellow flesh and white skin.
  • Red Duke of York Red skin, large potato with moist yellow flesh and rich flavour. Makes excellent roasties.
  • Estima Large white potato with mild yellow flesh – great for mashing and boiling.
  • Highland Burgundy Red Dark russet skin and burgundy tinted flesh. Floury with a mild, sweet flavour and keeps some colour on cooking (particularly if steamed). Makes delicious mash and chips.
  • Kerr’s Pink An Irish potato variety with a light pink skin and floury white flesh.  Usually fairly large tubers.
  • Maris Peer A large new potato with a creamy skin and flesh. Keeps its shape well when cooked. Good all rounder and good for boiling.
  • Mayan Gold A delightful gold fleshed potato with a nutty, rich flavour. Very delicate fluffy flesh, which doesn’t stand up to boiling but makes delicious roast potatoes and chips.
  • King Edward, Red A dark pink potato with white flushes (known as ‘Fellside Hero’ in Northumberland. A nice oval shape with a floury texture and rich flavour.
  • Vitelotte A beautiful beetroot purple potato with a chestnutty flavour purple flesh. Keeps colour well when cooked and looks a little like roasted beetroot when baked.  Smallish tubers.
  • Wilja A firm white potato..somewhere between waxy and floury. A lovely rich taste.
  • Yukon Gold a white skinned, golden fleshed potato with a buttery rich flavour. Delicate skinned (so only sold unwashed) – can be easily cooked with the skin left on.

Best for Dauphinois

  • Nicola Available by size. A white skinned potato with a firm waxy texture and delicious nutty flavour. The smaller ones are perfect for salads and the larger for boiling.
  • Shetland Black A dark indigo skinned potato with a pale yellow floury flesh which has a purple ringed tint – a sweet nutty flavour.
  • Vitelotte A beautiful beetroot purple potato with a chestnutty flavour.
  • Yukon Gold a white skinned, golden fleshed potato with a buttery rich flavour. Delicate skinned (so only sold unwashed) – can be easily cooked with the skin left on.

Best for Hasselback

  • Highland Burgundy Red Dark russet skin and burgundy tinted flesh. Floury with a mild, sweet flavour and keeps some colour on cooking (particularly if steamed). Makes delicious mash and chips.
  • Shetland Black A dark indigo skinned potato with a pale yellow floury flesh which has a purple ringed tint – a sweet nutty flavour.

Best for Jacket Potatoes

  • Arran Victory these were created to mark the end of WW1 as a remembrance heritage potato.  A purple skinned tuber with white floury flesh, these are delicious mashed.
  • Desiree Red skin, pale yellow waxy flesh. Lovely roasted or baked
  • Red Duke of York Red skin, large potato with moist yellow flesh and rich flavour. Makes excellent roasties.
  • Estima Large white potato with mild yellow flesh – great for mashing and boiling.
  • Highland Burgundy Red Dark russet skin and burgundy tinted flesh. Floury with a mild, sweet flavour and keeps some colour on cooking (particularly if steamed). Makes delicious mash and chips.
  • Kerr’s Pink An Irish potato variety with a light pink skin and floury white flesh.  Usually fairly large tubers.
  • Marfona Red a pink/red skin with a smooth white waxy texture. Not best for mashing but lovely for baking.
  • Marfona White a large-ish white skinned tuber with a smooth white waxy flesh. Another good potato for chipping or baking.
  • Maris Peer A large new potato with a creamy skin and flesh. Keeps its shape well when cooked. Good all rounder but good for boiling.
  • Pink Gypsy A pretty pink and white skinned potato with a light floury flesh.  Sweet tasting.
  • Wilja A firm white potato..somewhere between waxy and floury. A lovely rich taste.
  • Yukon Gold a white skinned, golden fleshed potato with a buttery rich flavour. Delicate skinned (so only sold unwashed) – can be easily cooked with the skin left on.

Best for Mashing

  • Arran Victory these were created to mark the end of WW1 as a remembrance heritage potato.  A purple skinned tuber with white floury flesh, these are delicious mashed.
  • Artemis (Biodynamic/Organic) – A mild flavoured, oval tuber with creamy yellow flesh and white skin.
  • Red Duke of York Red skin, large potato with moist yellow flesh and rich flavour. Makes excellent roasties.
  • Estima Large white potato with mild yellow flesh – great for mashing and boiling.
  • Highland Burgundy Red Dark russet skin and burgundy tinted flesh. Floury with a mild, sweet flavour and keeps some colour on cooking (particularly if steamed). Makes delicious mash and chips.
  • Kerr’s Pink An Irish potato variety with a light pink skin and floury white flesh.  Usually fairly large tubers.
  • Marfona Red a pink/red skin with a smooth white waxy texture. Not best for mashing but lovely for baking.
  • Marfona White a large-ish white skinned tuber with a smooth white waxy flesh. Another good potato for chipping or baking.
  • Maris Peer A large new potato with a creamy skin and flesh. Keeps its shape well when cooked. Good all rounder and good for boiling.
  • Pink Gypsy A pretty pink and white skinned potato with a light floury flesh.  Sweet tasting.
  • King Edward, Red A dark pink potato with white flushes (known as ‘Fellside Hero’ in Northumberland. A nice oval shape with a floury texture and rich flavour.
  • Vitelotte A beautiful beetroot purple potato with a chestnutty flavour purple flesh. Keeps colour well when cooked and looks a little like roasted beetroot when baked.  Smallish tubers.
  • Yukon Gold a white skinned, golden fleshed potato with a buttery rich flavour. Delicate skinned (so only sold unwashed) – can be easily cooked with the skin left on.

Best for Salads

  • Nicola Available by size. A white skinned potato with a firm waxy texture and delicious nutty flavour. The smaller ones are perfect for salads and the larger for boiling.
  • La Ratte An oval tuber with a chestnutty, hazelnut flavour and a creamy, waxy flesh. A favourite with French chefs and they keep their shape well in casseroles.
  • Pink Fir Apple A pink russeted torpedo shaped potato with a very distinctive buttery flavour. Waxy flesh with a smooth, creamy bite.
  • Vitelotte A beautiful beetroot purple potato with a chestnutty flavour purple flesh. Keeps colour well when cooked and looks a little like roasted beetroot when baked.  Smallish tubers.

 

 

 

 

 

 

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Guide to Fin and Farm Potatoes

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