Variations

Divided into two main categories 'Waxy' and 'Floury', there are countless types of potatoes. There's a potato ideal for every meal whether it's boiling, stewing, mashing, baking, etc. 

Maris Piper

The main types of potatoes I intend to use are as follows 

Maris Piper: One of the Ireland and England's most popular potato it is perfect for any meal. With its strong core and soft exterior it's ideal for stewing, mashing, boiling - a good all rounder really.

King Edwar

King Edward potatoes: Widely available and easily to get hold of this potato is ideal for mashing or slicing for frying or dauphinoise. 

Vivald

British Vivaldi: Smaller versions of the Vivaldi are known as baby boils which are ideal for sauté or adding garlic butter to. However once grown that bit bigger the Vivaldi is ideal for boiling and is easy to wash and prepare. 

Marfona: This potato can grow to be quite large and with its' waxy texture, it's perfectly suitable for baking as a jacket potato. 

The main reasoning behind choosing these potatoes are that they are easily accessible and relatively cheap. I have had a lot of experience with cooking these potatoes before and feel comfortable using them when preparing my meals. 

However I would like to mix it up a little at a later date by using perhaps a sweet potato which I have never had before. 

Storage

Don't forget, potatoes can last up to one month if they are stored properly. Make sure to keep them in a cool dry place void of direct sunlight (this prevents sprouting).If you have washed and peeled too many potatoes, don't throw them away. Simply put them into a bowl of water and place in the fridge - they can last for a week this way!

Personal Favourite

Watering the Spuds

Personally, my favourite potato is the Kerr's Pink. Above is an image of the furthest corner of my back garden back home in Ireland where my father grows his own Kerr's Pinks. This potato is ideal for salads, mashing and baking but I have had a hard time trying to get a hold of it at the moment, perhaps it's out of season, lets just say I'm keeping my eyes peeled! Their creamy texture is mouthwatering and although it's classified as a floury potato it maintains its' shape whilst boiling.