Rub the skins with a little olive oil and sea salt for a really crunchy finish, then bake at 220°C/Gas 7 for 1-1 ½ hours, depending on size.
Good fillings include Bolognese, grated cheese and cooked greens, pesto and sour cream, or that old standby, baked beans.
Keep baking varieties in a paper bag somewhere cool and dark.
The potato season begins with new and salad potatoes in early summer. These are best for boiling and salads, then the main crop varieties, for baking, mash and roasting, begin in September.
Country of origin
Grown in the United Kingdom.
Baking potato varieties
Floury varieties for baking are King Edward, Cosmos, Desiree and Sante. Good all-rounders are Marfona, Robinta, Ostara, Romano, Orla, Valor, Estima and Maris Piper.
Organic potato farmer
We grow potatoes on our Riverford farms. Our early varieties do well on coastal fields, where the maritime influence protects them from frosts.