How to store potatoes
Keep new potatoes in the fridge and floury/all-rounder varieties in a paper bag somewhere cool and dark
How to cook potatoes
For floury and all-rounder varieties, peel, chunk and boil for 15 mins, then try mash with a twist. Beat mustard into it, add fresh herbs or parmesan or stir in cooked shredded cabbage or kale for colcannon. For something different with new potatoes, bake them with garlic and herbs in a parchment bag at 200℃ for 40 mins, to burst open and serve at the table.
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.
Waxy varieties are good for boiling and in salads. These include Colleen, Charlotte, Lady Crystal, Lady Felicia, Jersey Royal, Maris Peer, Pink Fir Apple, Nicola and Novello. Our floury varieties for mash, chips, roasting and 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.
Country of origin
Grown in the United Kingdom.