While the turkey might take centre stage at Christmas, a bowl of crisp, golden, fluffy roast potatoes with just the right ratio of crunchy crust to smooth centre can easily steal the show. But whether you’re planning to cook yours in goose fat or even make sous vide roast potatoes, it’s vital to pick the right variety. When you’re doing the big shop this Christmas, don’t just reach for any old potato. For roasts, choose Rooster or Apache, keep an eye out for Marabel or Vivaldi for mash, and Anya or Purple Majesty potatoes will make all the difference if you’re making a potato salad for entertaining. Find out why below.
There are over 500 types of potato grown around the world, but only a small number are grown on a commercial scale and sold here in the UK. You might find some of the more unusual heritage ones at farmers’ markets – with amazing names like Mr Little’s Yetholm Gypsy or Kepplestone Kidney – but you’re more likely to find Rooster, Maris Piper or Charlotte on the shop shelves. And depending on whether you want to mash, boil, roast, bake or chip your spuds, knowing which works best is the key to consistently perfect spuds.