6 IDENTIFIER: POTATOES
Name of that spud not ringing any tuber bells? Our handy guide will help.
Mr Little’s Yetholm Gypsy, about 1899
Developed in Yetholm, Scotland, those pro union might want to claim this potato: it’s the only variety to show red, white and blue colour on the skin.
Highland Burgundy, 1936
One savvy Savoy Hotel chef, spotting this spud’s burgundy skin, served it to the Duke of Burgundy. Nobly suited to colourful mash and chips.
Linda, 1974
Devoted fans saved this German variety from extinction. She works with most dishes – from salads to gratins – with German efficiency.
Shetland Black, 1923
This purple, probably Victorian, beauty became neglected in modern times. Now registered with Slow Food UK, more will enjoy its buttery flavour.
Pink Fir Apple, 1850
Neither a fir, nor an apple, these misnamed tubers are at least partly pink. Not so pretty, though – they’re long, narrow and famously knobbly.
Violetta
Feeling blue? Boil, bake or sauté yourself some violetta – its blue skin and flesh offer carby comfort with a delicate, sweet flavour.
Mayan Gold
Along with Paddington Bear, we have Peru to thank for this spud, with its rich golden flesh. Not quite so compatible with marmalade though.
Arran Victory, 1918
This rare potato is an impressive deep purple. No smoke on the water here, though – its name marks the victorious end of World War I.
Red King Edward, 1916
A rarer, redder version of the King Edward. Initially, its royal status was overlooked – it was first known as ‘Fellside Hero’ in Northumberland.