6 IDEN­TI­FIER: POTA­TOES

Name of that spud not ring­ing any tu­ber bells? Our handy guide will help.

The Simple Things - - MISCELLANY -

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.

Il­lus­tra­tions by Han­nah Miller

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