Choosing potAtoes

Versatile and satisfying, potatoes can be served in many different ways and are especially welcome on supper plates during the colder months. Some are more suitable for certain dishes than others, depending on the desired texture and flavour. King Edward and Maris Piper varieties have a pale, fluffy middle when cooked, making them ideal for roasting as well as for tasty jackets, chunky chips, wedges and mash. Salad potatoes are smaller and firm to the bite. Best with the skin left on, they suit boiling, steaming or roasting whole, and typical varieties include Charlotte and Maris Peer. The knobbly, pink-skinned heritage variety, Pink Fir Apple is another example. Smooth potatoes, such as the red-skinned Desiree, hold their shape, making them the best choice for a hotpot or a recipe which includes a sauce.