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| − | {{cookwork|Merge with [[Cookbook:Potato]]}}
| + | #REDIRECT [[wikipedia:Varieties of potato|Varieties of potato]] |
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| − | {{vegetable}} | [[Cookbook:Potato|Potato]]
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| − | Potatoes come in a vast number of varieties. This page lists some of the most popular.
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| − | == Britain and Ireland ==
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| − | === Charlotte ===
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| − | A small reddish potato, normally used as a new potato, served boiled.
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| − | === Fortyfold ===
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| − | A small red-skinned maincrop potato, with a creamy texture, best used baked or roast.
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| − | === King Edwards ===
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| − | A large, all purpose potato. Normally used as an old potato, and traditionally served roast as part of a formal Sunday dinner (with [[Cookbook:Roast Beef|roast beef]]).
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| − | ===Maris Piper===
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| − | A white potato, which can be harvested new or, more usually, as an old potato, when it is widely regarded as among the best potatoes for making into chips.
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| − | ===Picasso===
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| − | A large to very large maincrop potato with a reddish skin and a smooth texture. Good roast.
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| − | === Pink fir apple ===
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| − | A long, thin potato with a knobbly, pinkish skin. Normally boiled in its skin and allowed to cool for use in a salad.
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| − | === Shetland Black ===
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| − | A variety first introduced in the 1920s. The skin is dark purple, rather than black, and the flesh is creamy with a nutty flavour. Best roast or baked, but can be boiled in its skin for an attractive visual appearance and contrast in texture.
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| − | === External link ===
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| − | [http://www.britishpotatoes.co.uk/varieties.asp Chart of varieties from the British Potato Council]
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