Potato Varieties and Their Best Uses
|
Name |
Type |
Texture |
Best For |
|---|---|---|---|
|
Maris Piper |
Floury |
Fluffy, dry, light |
Chips, roast potatoes, mash, baked |
|
King Edward |
Floury |
Fluffy, slightly creamy |
Roast potatoes, mash, baking |
|
Charlotte |
Waxy |
Firm, smooth, moist |
Salads, gratins, tartiflette |
|
Desiree |
All-rounder |
Creamy yet holds shape |
Moussaka, mash, dauphinoise, casseroles |
|
Jersey Royals |
Waxy (seasonal) |
Delicate, nutty, firm |
Boiling, buttered new potatoes, salads |
|
Red Rooster |
All-rounder |
Creamy, slightly floury |
Wedges, mash, gratins |
|
Vivaldi |
All-rounder |
Buttery, low in starch |
Mash, boiling, steaming |
|
Anya |
Waxy |
Nutty, firm |
Salads, roasting whole, skins-on dishes |
|
Rooster |
All-rounder |
Smooth, dense |
Chips, roasting, stews |
Which to Use for Specific Dishes
Tartiflette
-
Ideal Potato: Charlotte or Anya
-
Why: Tartiflette benefits from waxy potatoes that hold their shape and absorb flavour without collapsing. You want layers that stay defined as they bake with Reblochon cheese, lardons, and cream.
Moussaka
-
Ideal Potato: Desiree or King Edward
-
Why: Moussaka layers involve pre-fried or baked potato slices, so you want something slightly floury or all-purpose that can crisp at the edges yet remain creamy inside. Desiree is excellent for this balance.
Chips
-
Ideal Potato: Maris Piper
-
Why: High starch, low moisture content gives that golden, fluffy interior and crisp exterior when double-fried.
Mash
-
Ideal Potato: King Edward or Vivaldi
-
Why: King Edward creates airy mash; Vivaldi gives a more buttery and rich result if you want indulgence.
Roast Potatoes
-
Ideal Potato: Maris Piper or King Edward
-
Why: Their fluffy interior creates that crisp shell and soft core when parboiled and roasted.
Gratin Dauphinois
-
Ideal Potato: Desiree or Charlotte
-
Why: Needs potatoes that hold slices well but absorb cream. Desiree leans creamy, Charlotte leans structured.
