Waxy potato varieties uk

Testing was conducted in one year only for common scab and mop top spraing the rating based on this is a 7 for common. General purpose variety suitable as a pre-packbaker.

Some waxy varieties are Charlotte Maris Peer Jersey Royals Bintje Asterix Viktoria Maria and Annabelle.

Waxy potato varieties uk. From garden to plate. How you like to eat your potatoes can determine what you grow. The three types are Floury Waxy and smooth.

As a general rule most potatoes tend to fall into one of two categories. Waxy potatoes hold their shape and have a firm bite so theyre great for salads or simply boiled and dressed with butter. Floury potatoes on the other hand fluff up when theyre cooked making them perfect for chips roast potatoes or baking.

But there are varieties. 21 Zeilen Anya is a speciality variety with distinct nutty taste and waxy texture. Very long oval tubers.

Duke of York a waxy salad potato particularly when first harvested if left they are a good general purpose potato. One of 3 varieties I grew in potato bags in 2011. Red Duke of York AGM - A good all round potato with red skin and yellow flesh.

They are usually divided into two different types. Waxy potatoes hold their shape well when cooked and are best for using in layered potato dishes or for boiling and serving with butter. Waxy potatoes are not very good for mashing.

Varieties include Marfona which is particularly good for baking and Nicola. Floury potatoes are particularly popular in the UK and are good all-rounders as they are. Charlotte Potatoes by Sainsburys Firm and waxy in texture these are great for boiling steaming and salads.

Maris Piper Potatoes by Sainsburys White flesh and a dry floury texture make this variety perfect for chips roasties baking and mash. Desiree Potatoes by Sainsburys. Waxy potatoes are better for salads than floury potatoes.

However to help and to make things a bit easier we have selected nine of our favourites and easiest to grow varieties which all crop excellently in our climatic conditions. Our Selection The list below identifies what potatoes to use for any situation. Pentland Javelin Seed Potato Tubers.

Small little potatoes - Waxy. Long potatoes - Waxy. Huge potatoes - Floury.

Thick rough skin - Floury. Thin smooth skin - Waxy. Caution these two have a similar name but are not.

Maris Piper - Floury. Maris Peer - Waxy When it comes to cooking them you can do whatever you want with your potatoes but different types of potatoes will behave differently. Waxy potatoes will hold together well so can.

21 Zeilen Beautiful potato suitable for the washing and pre-packing sector. It responds well to irrigation. For use in dishes where potatoes must be boiled or steamed.

Shows resistance to Powdery scab and common scab. General purpose variety suitable as a pre-packbaker. Testing was conducted in one year only for common scab and mop top spraing the rating based on this is a 7 for common.

Next time youre making roasties for the family why not try Fluffy potatoes such as King Edward or Maris Piper. These potatoes have a fluffy middle when cooked. They are not only great for family favourites such as ruffled up roasties but also tasty jackets or chunky chips.

Key waxy varieties include Charlotte Maris Peer and Jersey Royals. Waxy potatoes like new potatoes have smooth dense flesh that holds its shape well. Charlotte potatoes are a popular choice in the UK for salads.

They are quite long potatoes with a waxy light brown skin that is thin enough to leave on. The flesh is firm and yellow ideal for holding shape when boiled. Charlotte potatoes taste amazing when they have been boiled sliced and sauteed.

Some waxy varieties are Charlotte Maris Peer Jersey Royals Bintje Asterix Viktoria Maria and Annabelle. Most people avoid waxy potatoes when making mash or purée. But there are chefs who say that waxy potatoes give the best and the smoothest mash.

As with so many other things in life it all comes down to a matter of taste. Fingerling varieties which include Russian banana white and purple Peruvian are low in starch and have a yellow waxy flesh. Yellow potato varieties such as Yukon Gold Nicola and Carola are round or oblong shaped potatoes with thin skins that are yellow-brown in colour.

Floury potatoes tend to break up when boiled so are best baked roasted or chipped while waxy potatoes are moister and have less starch so are good for boiling and in potato salad and layered potato dishes. Some old-fashioned varieties date back a century or more and come in an amazing range of shapes colours and interesting flavours. Im going to try and track down as many unusual varieties.

All salad potatoes share a firm waxy texture and many have an intense nutty flavour. For many years the most common salad potato was Jersey Royal revered by the greengrocer as the herald of spring. With todays interest in grow your own many more varieties are on offer to growers with mail-order specialists offering the widest selection.

This makes waxy varieties the best choice for dishes where you want the potatoes to maintain their shape. Think potato salad gratin smashed. Our advice for the perfect mashed potato is to look to varieties with a smooth creamy-tasting flesh such as Desiree Mozart or Laura which are all red-skinned varieties as their texture is better for mash.

Maris Piper also works well but will give a more fluffy mash as opposed to creamy and is readily available in most supermarkets.