Mayan Gold is a unique heritage variety, because they are the first potato in the UK from the indigenous Phureja potatoes of Peru.
Mayan Gold have a rich golden colour and a moreish flavour. They have a fluffy flesh which results in excellent roasties, chips and jackets. Try out the Mayan Gold variety in our yummy Asian slaw baked potato recipe. Explore our wider potato recipes ranging in cuisine, cooking type and categories.
A delicious, hot, vegan lunch. Get a taste of jacket potato loaded with spicy chickpeas. Big on flavour but low in fat.
Thatched cottage pie recipe
This traditional twist on a family favourite is a great way to use up leftovers for a midweek meal.
Really simple to make, and pretty tasty too! Why not mix up a bowl of the filling and share around the table - there'll always be room for more with this one.
If you’re fed up with your usual lunch why not whip up a jacket potato? – it’s a tasty, nutritious side for a wide variety of meals.
Yukon Gold has an attractive smooth yellow skin with a very yellow flesh. It makes a great baking potato but also a lovely roast or chip potato recipe.
The Maris Piper has a golden skin and creamy white flesh with a fluffy texture. This makes it a versatile all rounder, great for chips and roast potatoes, but also good for mash and wedges.
King Edward potatoes are commonly available across major retailers. King Edwards are recognisable from their creamy coloured skin with light red blushes. With a light cream coloured flesh, King Edward potatoes have a fluffy texture when cooked. Try them for delicious roasties, jacket/baked potatoes or homemade oven baked chips.
Long and oval in shape, this heritage variety is deceptively named – the flesh is yellow, with a deep blue ring. Very sweet and buttery with a fluffy texture, they fry well and make creative sautéed potatoes, crisps and chips. It’s best to cook them with the skin on to keep the blue coloured ring.
This heritage variety was originally used to add appropriate colour to a meal for the Duke of Burgundy at the Savoy in London. Highland Burgundy potatoes are a long oval shape with a bright burgundy skin, combined with a red flesh with a definite ring of white. Excellent for novelty roasties, crisps and chips, they are best cooked with their skins on to retain their colour.
Rooster potatoes are easily distinguishable by their russet red skin and shallow eyes are widely available. Roosters have a fluffy yellow flesh and a deep earthy flavour, which lends itself particularly well to roasting, baking/jacket potatoes and chipping.
Bred on the Isle of Arran and named in celebration of the ending of the War, this heritage potato variety has a vibrant blue skin, which changes to creamy yellow once cooked, and a snowy white flesh. They have a good earthy taste and make perfect chips and roast potatoes as they have a fluffy texture.