Fresh

Fresh potatoes are available in every flavour, forms and colours. The preparation differs depending on the variety and the cooking method. Some potatoes are ideal for mash, while others are better suited as fries or for salads. Specialty potatoes add colour to your dish. We draw on our expertise built up over many years to ensure we always make the right choice.

Potatoes are healthy too. They are a source of vitamin C, minerals and lots of fibre. They are gluten-free. And contrary to what some people might claim, potatoes don’t make you fat.

Select a preparation method
for your potato

Boiling/steaming

Boiling/steaming

Boiled potatoes are a classic meal accompaniment. They go with virtually anything. And you can boil any variety of potato, from waxy to floury.

Tip: steaming is the best way to retain the full flavour and nutrients of your potatoes.

Potatoes to use
Waxy and floury potatoes

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Salad

Salad

Waxy potatoes are the best option for potato salads. They have less starch, which gives them a firmer, fine structure. New potatoes are ideal, with or without their skins.

Potatoes to use
Waxy potatoes, new potatoes

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Fries

Fries

For home-made fries you’ll need floury potatoes. They contain a lot of starch, which produces golden fries that are wonderfully crunchy on the outside and deliciously soft on the inside. Choose large, long potatoes where possible.

Potatoes to use
Floury potatoes

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for more information!

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Mash

Mash

Floury potatoes are the best choice for mash. They have a higher starch content, which makes them easy to mash.

Potatoes to use
Floury potatoes

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Baking

Baking

Waxy potatoes are perfect for baking.
Tip: undercook then slightly and shake them dry before baking. This will ensure firm, crisp potatoes.

Potatoes to use
Waxy potatoes

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