Russet
King of baking and mashing. High starch, low moisture, ultra‑crispy fries.
🥔 Potato Perfectionists
From creamy mash to crispy fries, from rösti to samosas—if it can be made from spuds, we obsess over it. Explore varieties, master techniques, and join the starch‑powered movement.
Waxy, starchy, all‑purpose—each spud shines in different dishes. Pick the right potato and half the job is done.
King of baking and mashing. High starch, low moisture, ultra‑crispy fries.
Buttery texture that holds shape. Ideal for roasting and gratins.
Thin skins and smooth bite. Excellent for soups and potato salads.
UK favorite—stellar chips and roasties thanks to balanced starch.
Swipe through our greatest hits. Each card lists the best potato type so you always nail the texture.
Best with: Maris Piper or Yukon Gold
Parboil → rough up edges → hot fat → toss → roast.
Best with: Russet
Low‑temp blanch then a blazing finish for glass‑like crunch.
Best with: Yukon Gold
Ricer + hot cream + obscene butter. Do not overwork.
Best with: All‑purpose
Grated, squeezed dry, pressed in a waffle maker to crisp.
Best with: Red Bliss
Spiced potato filling topped with chutneys and yogurt.
After cutting, rinse potatoes in salted water to season from within and prevent enzymatic browning while you prep.
Drop raw sticks into room‑temp oil and bring to a simmer for ultra‑creamy interiors before finishing hot and fast.
Keep spuds cool, dark, and breathable. Sunlight ↑ solanine; fridges convert starch → sugar and affect browning.
A spud's glow‑up, summarized.
Chitted seed pieces go in cool, loose soil for strong sprouting.
Soil mounded around stems blocks light and boosts tuber yield.
A sign of active tuber growth—time your watering wisely.
Dry skins in a cool spot, then store at 7–10°C with airflow.
Yes—potassium, vitamin C, fiber (especially with skins on). It's what we add (butter, oil) that tips the scales.
Trim generously; if a lot of green or bitterness, discard. That's chlorophyll + solanine from light exposure.
High smoke point fats like refined peanut, canola, or beef tallow. Heat the pan before adding potatoes.