Know your vegetables - Potatoes
Potatoes that we stock in our Farm Shop
Below are some of the local varieties of potato that we stock at our Farm Shop, including a bit of history as well as which cooking method they are most suited to.
Because we sell potatoes loose, why not pop in and buy one of each and do your very own taste test?
Maris Piper
Maris Piper potatoes were first bred by the Plant Breeding Institute in Cambridge, UK, in the 1960s. They were named after the institute's founder, John Maris, and a nearby village called Piper's Lane. The Maris Piper was first introduced to the market in 1966 and quickly became popular with farmers and consumers alike.
Maris Piper potatoes have a light brown skin and a creamy white flesh. They are medium to large in size, and have an oval shape with a slightly flattened appearance. When cooked, they have a fluffy texture and a slightly nutty flavour.
Maris Piper potatoes are a versatile variety that can be used in a wide range of dishes. They are particularly well-suited to making chips and roast potatoes, as they have a high dry matter content which means they crisp up nicely in the oven. They are also great for making mashed potatoes, as they have a fluffy texture that makes them easy to mash.
Picasso
Picasso potatoes were first developed in the Netherlands in the early 2000s. They were created by a Dutch company called HZPC, which specializes in developing new potato varieties. Picasso potatoes are a popular and unique variety of potato that are prized for their vibrant purple skin and creamy yellow flesh.
The most striking feature of Picasso potatoes is their deep purple skin, which is flecked with white and pink spots. They can be boiled, mashed, roasted, or fried, and can be used in both savory and sweet recipes. One popular use for Picasso potatoes is to make purple potato chips, which are not only visually stunning, but also have a unique flavor and texture.
Mozart
Mozart potatoes were first developed in Austria in the 1930s. They were created by a potato breeder named Franz Hirschfeld, who was inspired by the famous composer Wolfgang Amadeus Mozart. Hirschfeld named the potato variety after Mozart in honor of the composer's Austrian heritage.
Mozart potatoes are medium to large in size, and have a slightly elongated shape. They have a thin, light brown skin and a creamy white flesh. When cooked, Mozart potatoes have a creamy texture and a nutty, buttery flavor. They are particularly well-suited to making potato salad.
Caledonian Reds
Caledonian red potatoes were first developed in Scotland in the 1930s. They were created by a potato breeder named Peter Thomson, who was inspired by the unique red soil of the Scottish highlands. Thomson used a variety of potato called Arran Victory as a parent potato, and crossed it with a red-skinned potato from South America to create the Caledonian red potato.
These potatoes are known for their deep red skin, creamy yellow flesh, and nutty, earthy flavor, which makes them a great choice for a wide range of culinary applications. They are particularly well-suited to making roasted or baked potatoes.
