Waitrose potatoes

Where do Waitrose potatoes come from?

Most of our potatoes come from British farms, sourced through a supplier we’ve worked with for over 20 years. A unique tracking number on each bag means customers can find out where the potatoes were grown, at www.growingtrust.com/waitrose. All our British potato farms are accredited by Linking Environment and Farming (LEAF), which means they work in harmony with the environment and help protect wildlife.

We also source some potatoes from outside the UK only when British equivalent produce is out of season, enabling us to bring you a range of varieties all year round.

What kinds of potato does Waitrose sell?

Different varieties of potato suit different cooking methods, so we sell a wide range of types, some available only seasonally.

Cara

White-skinned, with creamy flesh and pink eyes, and a soft, waxy texture.
Best for: Baking, mashing, boiling, roasting.

Carlingford new potatoes

Firm and waxy, with white skin and flesh.
Best for: Boiling, salads and baking as wedges.

Charlotte

Pale yellow, firm and waxy, with a subtly nutty flavour.
Best for: Boiling, baking and salads.

Desiree

Red-skinned, with creamy, firm-textured yellow flesh that keeps its shape well.
Best for: Boiling, mashing, chips and especially roasting or baking as wedges.

Estima

Pale yellow-skinned, with a firm, moist texture and mild flavour.
Best for: Boiling, mash and especially baking.

Jersey Royal new potatoes

Grown exclusively on the island of Jersey, where many farmers still use a traditional seaweed called vraic to fertilise their crops. Jersey Royals have thin, papery skins and a rich, buttery flavour, and can be boiled in their skins. They’re available only from the end of March until June.
Best for: Boiling or in salads.

Kerr’s Pink

Rosy-skinned,with creamy white flesh, which has a mealy, floury texture when cooked.
Best for: Mashing and roasting.

King Edward

Pinky-red skins and distinctively-flavoured creamy white flesh.
Best for: Boiling, baking, roasting and chips.

Maris Peer baby new potatoes

Firm-textured, with creamy skin and flesh.
Best for: Boiling, salads and chips.

Marfona

A smooth, waxy potato with pale beige/yellow skins and flesh, and a slightly sharp taste.
Best for: Baking and boiling.

Maris Piper

Firm-textured, with light yellow skins and flesh, and a mild flavour.
Best for: Baking, roasting, boiling and chips.

New potatoes

Small, with a waxy texture and thin skins, which can be removed by rubbing, or left on. Available all year round, with the British crop in branches from June to September.
Best for: Boiling whole in their skins, to serve hot or cold.

Nicola new potatoes

Creamy yellow skin and yellow flesh, with a firm, waxy texture.
Best for: Boiling and salads.

Red Duke of York

Red-skinned with light yellow, firm-textured flesh.
Best for: Boiling.

Romano

Red-skinned, with creamy, mildly nutty flesh and a soft, dry texture. Their skins fade to rusty-beige during cooking.
Best for: Baking, roasting and mashing.

Salad potatoes

Waxy, with a distinctive flavour. Available May to November.
Best for: Boiling to serve hot or cold.

Sante

Yellow-skinned with a dry, firm texture.
Best for: Boiling, roasting, chips and wedges.

Shetland Black vintage potatoes

An unusual variety with dark purple skins and yellow flesh, and a dark purple ring inside. They have a fluffy, floury texture.
Best for: Baking and boiling.

Storing potatoes

Remove potatoes from plastic bags, and keep in a cool, dark, frost-free, well-ventilated place (not the fridge). A brown paper sack is the ideal container.

Potatoes exposed to light can turn green or start sprouting. Small areas of green can be cut out but very green potatoes can be poisonous and should be discarded. New potatoes are best used within three days of purchase, but old potatoes, stored correctly, can be kept for several months.

Try these potato recipes: