History of the Potato

The humble spud has been on quite the journey before becoming one of the world’s biggest foods. Discover the intriguing journey right here on Love Potatoes!

The story of the spud has snaked in between various cultures and locations over thousands of years.

8000 years ago

The earliest recorded trace of the spud was found in the Peruvian Andes at around 6000BC. Research implies that communities of hunters initially came to the South American continent 7000 years before harvesting wild potato plants. The plants sprouted around Lake Titicaca situated high up in the mountains.

500 AD – 800 AD

Andean farmers discovered that potato growth prospered at higher altitudes and was subsequently planted in the ‘valley zone’. Civilisations expanded around the Lake Titicaca area mainly fuelled by the successful growth and harvesting of maize and potatoes. The Huari civilisation emerged in about 500 AD which eventually developed into the state of Tiahuanacu which, among its neighbouring settlements, accounted for a population of around 500,000!

1000 AD – 1400 AD

The Inca civilisation grew in the Cuzco valley in 1400 after the demise of Huari and Tiahuanacu over the years 1000 to 1200. This became the largest and fastest growing settlements in the Americas. They improved upon the agricultural approaches of their ancestors and boosted maize and potato production further. One potato dish called chuño was the main food items eaten by officials, soldiers and labourers and even served as back-up stock for crop failings. At this point potatoes were deeply embedded into Andean culture – it was labelled the “people’s” food and played a fundamental part in the people’s vision of the world; for example, time was measured by how long it took to cook a spud!

1500 AD – 1800 AD

In 1532, the Incas were invaded by the Spanish which ended their reign over the land. This invasion led to the introduction of the potato in Europe after Spanish explorers returned with the crop to their shores.

The precise occurrence of the spud being first introduced to Ireland remains unknown. There are several versions of the story – one version suggested it was introduced by British explorer Sir Walter Raleigh, another implies that potatoes floated up on the shores of Cork after the wreckage of a Spanish Armada ship. Nonetheless, in 1589 Raleigh did plant potato seeds at his Irish estate in Cork before offering them as a gift to Queen Elizabeth I.

1800 AD – 1900 AD

The potato carried on its journey to wider European countries through the hands of sailors who brought the spud to different ports. The spud had a shaky start with farmers who labelled them as distrustful, but it soon became a staple food and crop which inevitably played a role in the 19^th century population boom.

The middle part of the 19^th century proved troublesome for the spud during the “Great Famine” in Ireland which occurred through 1845 – 1849. During this time, the potato crop became diseased leaving many people to emigrate from Ireland to survive. Trade halted and with that unemployment followed suit leaving a drought of opportunities. Over half of Ireland’s citizens emigrated to the likes of North America and Australia.

2000s

Today there are over a thousand types of potatoes and have subsequently become an integral ingredient to many of the world’s cuisines. It is the fourth largest food crop on earth trailing rice, wheat and maize. It has also spread to uncharted territories in Southern and Eastern Asia in the past few decades – now nearly a third of the world’s potatoes are grown and harvested in China and India alone.

Appreciate the multicultural roots of the potato with our wealth of potato recipes right here on Love Potatoes, from homey comforts to more exotic guises, there’s certainly a whole bunch of delicious discoveries ahead.

Look at some varieties grown in the UK today

Elland

Long Oval creamy-yellow tubers perfect for home made chips, Jacket Potatoes and excellent fluffy mash. Floury in texture, Elland are versatile in the kitchen.

Potato Type Fluffy
Skin Colour White
Flesh Colour White

Kerr’s Pink

Kerr’s Pink have round tubers with light pink skin and small delicate deep red eyes. Traditionally been prepared with skin on and mashed, roasted, or baked.

Potato Type Fluffy
Skin Colour Red
Flesh Colour White

Golden Wonder

A heritage potato with brown rough skin and fluffy flesh with a very high dry matter. Ideal for chipping, roasting and homemade crisps. Old earthy potato taste.

Potato Type Fluffy
Skin Colour White
Flesh Colour White

Heidi Red

Slightly buttery, delicious taste. Ideal for salads, boiled & mash. The Heidi Red (Heiderot) potato has long shaped tubers with bright red skin and flesh.

Potato Type Salad
Skin Colour Red
Flesh Colour Red

Bambino

Short oval tuber with white skin and cream flesh, great variety for boiling. Lovely salad potatoes with a smooth light waxy texture.

Potato Type Salad
Skin Colour White
Flesh Colour White

Blue Annelise

Blue Anneliese is a new addition to our Speciality range. Long shaped, blue skin and flesh tubers. Creamy flavour with a nutty aroma perfect for mash and wedges.

Potato Type Smooth
Skin Colour Blue
Flesh Colour Blue

Desiree

Desiree potatoes have a firm, creamy taste making them ideal for smooth mash or being cooked in a sauce such as Dauphinoise. Red skin and light yellow flesh.

Potato Type Smooth
Skin Colour Red
Flesh Colour White

Lady Balfour

Named after Lady Eve Balfour – a pioneer of the UK organic movement. Oval shape, creamy skin with splashes of pink. It cooks well as mash, boiled or wedges.

Potato Type Smooth
Skin Colour White
Flesh Colour White

Salad Blue

The Salad Blue heritage variety is oval in shape, with the skin and flesh both a strong deep blue colour. Great for chips, crisps, mash and colourful wedges.

Potato Type Fluffy
Skin Colour Blue
Flesh Colour Blue

Pink Fir Apple

Pink Fir Apple fingerling potatoes are long, narrow and famously knobbly. They have a wonderful nutty, earthy flavour. Great boiled, steamed or in salads.

Potato Type Salad
Skin Colour Red
Flesh Colour White

Jazzy

Jazzy has an excellent taste and waxy texture. It is a long oval shape, set-skinned variety which lends itself perfectly to salads, boiled, roasted whole.

Potato Type Salad
Skin Colour White
Flesh Colour White

Maris Peer

Maris Peer are small salad potatoes with a light fresh flavour. They are great boiled, steamed, roasted or made into wedges. Can be eaten hot or cold.

Potato Type Salad
Skin Colour White
Flesh Colour White

Anya

Anya is a fingerling potato with a firm texture, knobbly appearance and a slight nutty flavour. It can be enjoyed boiled, roasted or steamed. Great served cold.

Potato Type Salad
Skin Colour White
Flesh Colour White

Charlotte

Charlotte potatoes have a fresh flavour which tastes great hot or cold. Ideal boiled as part of a salad, they hold their shape well and can be roasted whole.

Potato Type Salad
Skin Colour White
Flesh Colour White

Mayan Gold

Mayan Gold originated from the foothills of the Andes where its ancestors were farmed by the Incas. Exceptional variety for chips, crisps, roasties and Jacket.

Potato Type Fluffy
Skin Colour Parti or Mottled
Flesh Colour White

Violetta

Violetta is a specialist heritage potato variety with an indigo blue skin and blue flesh. It has a delicate sweet flavour, and works well in savoury dishes

Potato Type Fluffy
Skin Colour Blue
Flesh Colour Blue

Arran Victory

Good earthy taste and make fantastic roasties. This heritage potato variety has a vibrant blue skin, which changes to creamy yellow once cooked, and a snowy white flesh.

Potato Type Fluffy
Skin Colour Blue
Flesh Colour White

Rooster

Rooster potatoes have russet red skin with a nutty flavour. Great choice for roasting and chips. Extremely easy to peel. They also make great jacket potatoes.

Potato Type Fluffy
Skin Colour Red
Flesh Colour White

Highland Burgundy Red

Ideal for making chips or wedgies. Brightens up any dish. Distinctive ring under the skin makes this an eye-catching variety.

Potato Type Fluffy
Skin Colour Red
Flesh Colour Red

Shetland Black

Very tasty and fluffy, they fry well and make creative sautéed potatoes, crisps & chips. It’s best to cook them with the skin on to keep the blue coloured ring.

Potato Type Fluffy
Skin Colour Blue
Flesh Colour Blue

King Edward

King Edward is one of the oldest of the UK potato varieties. Excellent taste. It great all-rounder

Potato Type Fluffy
Skin Colour Parti or Mottled
Flesh Colour White

Maris Piper

Maris Piper has a golden skin and creamy white flesh with a fluffy texture making it a versatile all rounder, great for chips and roasties, also good for mash.

Potato Type Fluffy
Skin Colour White
Flesh Colour White

Yukon Gold

Yukon Gold has an attractive smooth yellow skin with a very yellow flesh. Ideal for jacket potatoes roasties and chips.

Potato Type Fluffy
Skin Colour White
Flesh Colour White

Smooth Potato Varieties

Smooth Potatoes make great all-rounders, and tend to have the creamy consistency needed for a smooth mash and hold their shape. Very versatile in the kitchen

Salad Potato Varieties

Taste great simply prepared in their skins. Salad potatoes are firm to the bite and are great for a quick, easy dish. Taste delicious boiled, or roasted whole.

Fluffy Potato Varieties

These potatoes have a fluffy middle when cooked. They are not only great for family favourites such as ruffled up roasties but also tasty jackets or chunky chips.