All you need to know about potatoes and which recipes are best to make with them
Different varieties of spud have different qualities and different uses. Floury varieties such as Maris Piper and King Edward are brilliant for baking and mashing, but not for boiling as they tend to fall apart. On the other hand, waxy types such as Charlotte or Anya hold together when steamed or boiled, but don’t mash well.
Exactly which variety is best for each use is the subject of endless debate, but these are our recommendations:
From our selection
However you like to cook your potatoes, we’ve got just the right variety. Here are a few from our range:
- Charlotte potatoes by Sainsbury’s
Firm and waxy in texture, these are great for boiling, steaming and salads.
- Maris Piper potatoes by Sainsbury’s
White flesh and a dry, floury texture make this variety perfect for chips, roasties, baking and mash.
- Desiree potatoes by Sainsbury’s
Pink-skinned with yellow, creamy flesh, this variety makes delicious mash.
- King Edward potatoes by Sainsbury’s
A fluffy, floury texture means they’re ideal for chips, roasties, baking and mash.
- Taste the Difference Jersey Royal baby new potatoes
Petite, waxy and good at holding their shape, these are great for salads and as new potatoes.
- Taste the Difference Vivaldi potatoes
Velvety in texture, these spuds make really tasty mash.
- Taste the Difference Anya potatoes
Waxy in texture with a slightly nutty flavour, these are best for boiling, steaming and salads.
- Baby potatoes by Sainsbury’s
Small in size but with many a use, these are delicious boiled, steamed, in salads and served as new potatoes.
Varieties at a glance
Think you know your potatoes? With this at-a-glance-chart you’ll be a whiz on potato varieties in no time.