There are around 80 varieties of potato grown commercially in the UK offering an extraordinary range of textures, colours and shapes. Each variety has characteristics that make them perfect for some types of cooking and preparation but not for others.

Potatoes are grown from seed tubers, which must be free from viruses and other diseases. Whilst the crops are growing they need to be protected from pest and diseases, by the use of good farming practice. In dry years the crops also need irrigating. A harvesting machine does the job of lifting and separating the potato from the soil. Some potatoes will be sold immediately and others will be stored so they are available all year round.

British potatoes fall into three main seasonal groups: Earlies (available from May to July), Second Earlies (available from July to March) and Maincrop (available from September to May). Across these groups they are two main categories which are determined by texture: waxy and floury. Maincrop potatoes can have a waxy or floury texture; but Earlies (new potatoes) are virtually always waxy in texture.

Once their cooked potatoes have different textures. This is due to changes which happen to potato cells during cooking. Floury potatoes are softer and tend to break up easily so are generally used for chipping, roasting and mashing. Waxy potatoes are better for boiling and salads as they are firmer and hold their shape during cooking. For more information on appropriate varieties you can refer to our variety chart.