Layer with cream and garlic for potato dauphinoise, chop into chunky wedges or transform into fantastically crunchy roast potatoes. Leftovers mashed with grated beetroot or cooked greens make brightly-coloured bubble and squeak.
Keep new potatoes in the fridge and floury/all-rounder varieties in a paper bag somewhere cool and dark
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.
Country of origin
Grown in the United Kingdom.
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.
The classic campfire snack. Simply take a good-sized baking spud and stab it a few times with the tip of a sharp knife. Wet the outside and rub it generously with flaky sea salt. Wrap in a double layer of foil, and bury it in the embers to cook for about 40 mins or until tender (depending on size). Split open and serve with your topping of choice.