Potato Variety Guide
Potatoes make a welcome addition to many family favourites and are just as delicious as a quick snack on their own. While we might all be familiar with the humble spud, there are in fact quite a few varieties available, each with their own flavour and texture. Use this guide to identify and select the right potato for your dish or cooking method.
Long, oblong shape, cream skin and light yellow flesh. Firm textured and ideal for microwave cooking, frying or use in salads. Not well suited to boiling, mashing or roasting. In season all year round and has a long shelf life.
Round shape, white skin and white flesh. Its floury texture is ideal for dry baking, but is also suited to mashing and microwave cooking. Very common in supermarkets and available all year round.
Round shape, pink skin, cream flesh. Its waxy and floury flesh is an all rounder and is suited to mashing, dry baking, roasting and salads. Not suited to frying. Available all year round.
Round shape, light brown skin, creamy flesh. Its firm textured flesh holds well together after cooking and is ideal for mashing, baking, boiling, roasting and frying. Available all year round.
Oval, long shape, white/pink skin, white/pink flesh. It’s very well suited to baking, roasting and mashing. Not ideal in salads. Another very common variety.
Cigar shape, yellow skin, light yellow flesh. Has a beautiful, buttery flavour and is ideal for steaming, boiling, and for use in salads. Not suited to frying. Available all year round.
Oblong shape, cream skin, cream flesh. Its firm, waxy texture is ideal for roasting, boiling and mashing. Not suited to frying. Available all year round.
Pink Eye / Southern Gold:
Round shape, cream-mauve skin, cream-yellow flesh. Its waxy, nutty flavour is great in salads, and ideal for boiling and mashing.
Oval shape, dark pink skin, creamy white flesh. Has a smooth texture and flavoursome flesh that’s great for boiling, mashing, roasting or frying. Available all year round.
Oblong shape, purple skin, dark yellow flesh. Another all rounder, well suited to baking, roasting, frying, boiling and mashing. Not ideal in salads. Available all year round.
Long oval shape, white skin, white flesh. Suitable for roasting, baking, frying and in salads. Especially well suited for boiling and mashing. Most commonly used variety, available all year round.
Handy Tip: Storing potatoes
- Store potatoes in a cool, dark and dry area.
- Store potatoes loose and do not put them in the refrigerator, as the moist air will turn the potatoes starch content to sugar and deteriorate the flesh.
- Avoid storing potatoes in direct contact with onions as this tends to make the potatoes rot.
- Do not store potatoes in a plastic bag, as this can cause them to sweat and deteriorate.