Potato

One of the most popular and common vegetables in the UK, the professional chef and cook would find life difficult without this super-versatile cooking companion. There are some 80 varieties grown commercially in the UK, offering a range of textures, colours and shapes. British potatoes fall into three seasonal groups – Earlies, commonly called new potatoes, available from May to July, Second Earlies available from July to March and Maincrop available from September to May. Maincrop potatoes can have a waxy or floury texture but Earlies are almost always waxy. The most important thing to remember when cooking with potatoes is to get the right potato for the job. The British Potato Council recommends:

General Use Maris Piper, King Edward, Desiree
Boiling/Mashing Saxon, Nadine, Estima (good for rumbledthumps and stovies)
Roasting Wilja, Romano, King Edward
Baking Cara, Marfona, Estima
Chipping Maris Piper, King Edward, Sante
Salads Nicola, Charlotte, Maris Peer

Cook’s Tip: Treat potatoes as if they were eggs – they bruise easily and shouldn’t be handled more than is absolutely necessary. Plus, always cook even sized potatoes together to ensure even cooking.