Hand drawn image of Potatoes

Potatoes

pəˈteɪtəʊ Solanum tuberosum

We choose the potato varieties that taste best and allow them to grow slowly to develop maximum flavour. The variety changes every week, each with their own cooking virtues.

Image of Potatoes being produced

In the kitchen

Storage

Potatoes like to be kept dirty and in the dark. Leave them in their paper bag and store somewhere cool; they keep for several weeks.

Prep & Cooking tips

Put potatoes in a sink full of water and leave for a few minutes to let the mud loosen and settle on the bottom. Then either scrub or peel, depending on how you’re going to use them.
Waxy varieties are best boiled, used in salads or sliced for gratins. Floury potato varieties are spot on for mash, chips, roasting and baking. Potatoes are wonderful at soaking up surrounding flavour. If boiling, season the water with salt and consider adding a few aromatics such as bay, garlic and thyme to the water too. You’ll be amazed how much flavour they take on.

video: How to Cook Potatoes

Easy ideas

1. Season at the start

Don’t underestimate how well potatoes soak up flavour and seasoning from their surroundings. If boiling them for mash or the early stages of a roasty, make sure you season the water with salt. Aromatics such as garlic, bay and thyme will have a noticeable impact on the final flavour, too. Likewise, if baking them sliced in a gratin dish, make sure the cream or stock you use is seasoned well before you add it. Even a humble baked potato will benefit from a rub of salt after it has been washed; it makes for a crispy, moreish skin.

2. Use your leftovers

Leftover spuds in all their forms can be put to good use in a thrifty kitchen. Old roasties can be sautéed in a pan as the backbone of a breakfast hash; a few mushrooms, chopped bacon and a fried egg to finish. Mash can be refashioned into fishcakes or a clumsy bubble and squeak with a few wilted greens; you can even freeze it until you are in desperate need of a topping for your cottage pie.

3. Perfect partners

It is hard to think of much that a potato couldn’t pair well with. There are, however, some things with which they shine. You can’t go wrong with dairy in all forms; if you have ever eaten tartiflette or dauphinoise you’ll be in no doubt. Fresh herbs, too, be it a few sprigs of rosemary in the roasting tray of some chopped parsley in your mash. Don’t shy away from the garlic; just think chips and aioli.

Goes well with

Anchovies
All meat and fish
Capers
Dairy
Butter, Cream, Hard cheeses
Eggs
Garlic and onion
Herbs
Chives, Dill, Lovage, Parsley, Rosemary, Tarragon
Lemon
Mustard
Spices
Caraway, Cayenne, Cumin, Nutmeg, Saffron

Potatoes recipes

View all Potatoes recipes

In the field

  • Image of Andy Hayllor

    Meet the grower: Andy Hayllor, Ashburton, Devon

    As a founder member of the South Devon Organic Producers co-operative, Andy Hayllor supplies Riverford with brilliant organic vegetables and meat.

    Read more

Seasonality

We start the season with new potatoes in early May, moving to salad potatoes in July. For the rest of the year we use maincrop varieties that change as the season progresses.
jan
feb
mar
apr
may
jun
jul
aug
sep
oct
nov
dec