Nightshades

New Potatoes

Taste Profile Earthy, Creamy, Starchy, Nutty (skins), Comforting

The world's most versatile tuber and the undisputed anchor of the British table. Whether waxy or floury, these humble roots, pulled from the soil in varieties ranging from the creamy Maris Piper to the firm Charlotte, offer a blank canvas of comfort that sustains us through every season. They are the definition of sustenance—capable of being transformed into a crisp roast, a silken mash, or a hearty jacket—offering a wholesome, earthy flavour that feels like home.

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Culinary Notes

Know your variety: Use floury potatoes (like King Edward or Maris Piper) for fluffy roasting and mashing, and waxy varieties (like Charlotte or Anya) for salads and boiling where they need to hold their shape.

Cold water start: When boiling, always start them in cold, salted water; this ensures they cook evenly from the outside in, preventing the exterior from falling apart before the centre is done.

Steam dry: After draining boiled potatoes, let them sit in the colander for a minute to steam off excess moisture; this is the secret to a fluffy mash or a crispy roast potato.

Storage: Keep them in a cool, dark, well-ventilated sack (hessian or paper) to prevent them from sprouting or turning green; never store them in the fridge, as the cold turns their starch to sugar.

Health & Folklore

A surprising source of Vitamin C (especially in the skins), which was historically vital for preventing scurvy in winter diets.

High in potassium—containing more than a banana—which is essential for heart health and muscle function.

Rich in resistant starch when cooked and cooled, which acts as a prebiotic to feed healthy gut bacteria.