A starchy, tuberous crop, the potato comes from the perennial nightshade Solanum tuberosum. The word “potato” can refer to either the plant itself or more commonly, to the edible tuber. The English word for potato comes from the Spanish patata which is believed to be a compound of the Taino batata and the Quechua papa. Originally, the name potato referred to a variety of sweet potato and although the two plants are not closely related, a large amount of literature regarding plants and agriculture does not differentiate between the two. The sweet potato belongs to the same family as morning glories in comparison; white potatoes belong to the same group as tomatoes and eggplant.
Potatoes an important crop.
Following maize, wheat and rice, potato is the world’s fourth-largest food crop making the plant an integral part of the world’s food supply. On average each person eats 33kg of potatoes each year. In 1995, the potato became the first vegetable to be grown in space when seeds were germinated on the space shuttle Columbia through a joint project between NASA and the University of Wisconsin with the goal of feeding astronauts on long space voyages and eventually feeding future space colonies.
Worldwide, there are approximately 5,000 varieties of potato with 3,000 of these being found in the Andes alone mainly in Bolivia, Ecuador, Chile, Colombia and Peru which is where it was first domesticated. In addition to the 5,000 cultivated varieties, there are also around 200 wild species and subspecies with many of these being cross-bred with the cultivated varieties. Repeated cross-breeding has been done to transfer resistance of particular diseases and pests.
Potatoes a small A to Z list.
A
APACHE- A sweet buttery chestnut flavour, Apache potatoes are very eye-catching with their red dotted with cream coloured patches and make a good change to conventional roast potatoes. This variety is best served scrubbed and cooked whole.
B
BALMORAL - potatoes are a beautiful, part-coloured second early, with a floury/waxy texture great for boiling, mashing, baking & chipping.
C
CAESAR- A waxy potato, Caesers are a large- sized potato with a yellow skin and pale yellow flesh.
D
DESIREE- Ideal for making a smooth mash or for being cooked in sauces such as potato dauphinoise, Desiree potatoes have a firm and creamy tasting flesh. Recognisable for their bright red skin and yellow flesh, the potato is usually large, long and oval in shape.
E
ESTIMA- The Estima is perfect for dishes that call for a smooth potato such as Daupinoise Potatoes, wedges or mashed. This variety has a creamy coloured skin and earthy flavour notes. The flesh is firm and light yellow.
F
FAMBO - A fantastic floury all-rounder potato with a sometimes rough skin and a pale yellow flesh. The Fambo is often used commercially to produce crisps.
G
GEMSON - A small salad variety.
H
HIGHLAND BURGUNDY- A long oval shaped potato with a bright burgundy skin, the Highland Burgandy has a red flesh with a defined ring of white. Best cooked with their skin on to retain the colour, this heritage variety of potato is suitable for novelty crisps, chips and roast potatoes. The potato was originally used to add appropriate colour to a meal at the Savoy in London for the Duke of Burgundy.
I
IMAGINE - A fairly firm salad/baby potato.
J
JESTER- A salad potato variety with white flesh and cream flesh.
K
KING EDWARD - These potatoes creamy flesh and light red blushes makes them easily recognisable. They have a fluffy texture and are suitable for roasting, baking and chipping.
L
LINZER DELICATESSE - We import this variety from Rungis, a popular waxy salad potato. It has a long thin shape with yellow flesh.
Only potatoes grown on Jersey can be called Jersey Royals. They have a thin skin so are often just rinsed before boiling
M
MARFONA - Smooth textured, shaped potatoes with a golden brown skin and buttery taste. Marfona are one of the more popular baking/jacket potatoes.
N
NICOLA - A second early salad potato with a yellow skin and a pale yellow flesh.
O
ORLA - A first early creamy skinned potato with round tubers and a pale yellow flesh.
P
PINK FIR APPLE - very distinct appearance with knobbly tubers and pink skin. It has a waxy yellow flesh and a nutty flavour.
Q
(BRITISH) QUEEN - A favourite summer crop in Ireland, known for it’s floury flesh and oval white skin.
R
ROOSTER- The Rooster has a red skin and fluffy yellow flesh. The deep earthy flavour makes them a favourite for roasting or baking.
S
SPUNTA - Is a waxy potato with yellow skin and yellow flesh, often used for chipping.
T
TRIXIE - A second early heritage variety a hybrid of Charlotte and Mayan Gold.
V
VIOLETTA - A heritage potato variety, the skin is indigo and the fluffy flesh is blue.
Please keep an eye on this guide and we will continue to update it.
Using Potatoes.
Potatoes are used in so many ways, if you are using them in an innovative way we would love to see some pictures so please share them with us on Twitter or Instagram so we can share them with our network of chefs throughout Cornwall and Devon.
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