The Potato Lowdown


Here is the potato lowdown. I’ve had quite a few DMs requesting a video on the best potato to use for each dish, so this blog post is what I’ve got for ya! I may also venture down the video route soon, I’m just currently knee-deep in a pasta series – my second favourite carb. Carbs all day everyday sweeeetie.

This mini guide will cover everything from Jersey Royals, to baby potatoes and my ultimate favourite spud, the BEAUTIFUL Maris Piper.



What I love about this spud is the fact it looks a bit like a long knobbly finger. Not the most fun to peel (so don’t bother) but they’re kinda cute. They can also have a bit of a pinkish hue, so this should help you identify one.

Due to its white waxy quality and nutty flavour, they work well boiled and are lovely in a salad. We need the potato salad to have a proper comeback, too long has it been dismissed as a ‘bland’ and ‘boring’ potato side, and I’m just not having it anymore. Plus, who couldn’t love a salad that’s mainly carbs and mayo?

Check out my fave way to prepare a knobbly Anya here. Probs should have shown a potato salad here…


As these spuds are harvested earlier, they’re smaller and have a more delicate skin so you don’t typically need to peel. After I did my ’24 Days of Christmas Potatoes’ series, I really wish I’d used more baby potatoes because I had to have a peeler detox by the end. I lived in a sea of beige for the full of December (did still kinda love it though).

These are great for salads, roasting and boiling. Make the viral parmesan crusted potatoes with your babies here.


Charlotte potatoes are waxy yet buttery, making them great for potato salads because they hold their shape. This also makes them ideal for something like a Lancashire hotpot topping or used within a Spanish omelette.

If you do opt to use them in a salad, make sure you chop them into smaller pieces as they’re larger than you typical salad spud so they do take longer to boil and I’m impatient.

Sadly, these spuds are not named after the voice of an angel and all round crazy chick, Charlotte Church but named ‘Charlotte’ because it’s easy to pronounce across different languages. That’s right, I’d sharing some potato knowledge with you, shame this knowledge didn’t make an appearance when I was a contestant on a show where my specialist topic was spuds…


These babies are relatively waxy but also a good all-rounder. They make a great roastie and a beautifully fluffy baked potato. We love a team player in the spud world.

I personally like to use red skin potatoes for big fat CHUNKEH CHIPS. If you want a veggie version, try my non beef-fat chunky chips here.

I find that as they’re not as starchy as a maris piper, they work better for this kind of chip. If you’re making french/skinny fries they may not crisp up quite as much.

As they are waxier by nature, they can get a little gluey if overworked, so be careful if using for mashing.


On my list of places to travel is Jersey, purely for these distinctive spuds. Not quite sure what else goes on over there tbh. These are perfect simply boiled and buttered with fresh herbs, you don’t need to do much for the sweet and nutty flavour to shine.

I’ve even seen Jersey Royals used within brownie recipes so you know what, just do what you want with these. It’s bound to be lovely.


Delish when used for mash as they’re creamy and super buttery. I often find people like to question why my go-to spud is a Maris Piper and not a King Edward and ngl, it gets heated. There are some die hard King Edward fans out there and I love the passion. Basically, I find Maris Pipers easily to come by and they’re better for chips, but this spud will work equally well for your roasties, jackets and mash.

To all the super fans, I will admit they make an absolutely bangin jacket potato.


My FAVOURITE spud. This is the best friend of potatoes, the one that you can always count on. Want a smooth, velvety mash – sorted. Want a fluffy and crispy roastie – done. Want a deliciously decadent 15 hour potato – absolutely.

What makes a Maris Piper special is the abundance of natural sugars that help caramelise and add to the crunch. They have the perfect balance of starch and moisture, which helps to produce crispy fries.

Due to it their floury nature, these work amazingly well for Potato Scones. For anyone gluten intolerant, just switch out the flour for gluten-free.

The reason this is my go-to potato is that it’s typically the most accessible and abundant. You’ll likely find these babies in your closest supermarket, making it even easier to recreate my recipes 👀


A few more spud related questions, I sometimes get asked…

How is potato starch made? 

You can make potato starch by grating potatoes and straining off the liquid, then taking the thick white starch at the bottom of the bowl and use this to thicken sauces. Honestly. the potato doesn’t stop giving.

Where is the potato from?

The potato is native to the Peruvian-Bolivian Andes and we now get to enjoy over 5000 varieties. I wish these facts would have come to me more readily when this was my specialist subject on Celebrity Mastermind…

H0w so potatoes conduct electricity?

Seriously, what can’t a potato do? spuds are filled with electrolytes enabling them to conduct electricity by allowing the flow of electrical charges. Did anyone else make a potato light bulb as a child?

Why do my potatoes keep turning green? 

Potatoes typically turn green when they are exposed to light for a long time, so if you can, keep them in a cupboard or just away from direct sunlight.

Will my potato explode in the microwave? 

You’re probs not alone in thinking, “my jacket is making some questionable sounds in that microwave” and it can feel like a bit of a concern. Make sure you prick your spuds with a fork before microwaving as this can stop the risk of explosion as the steam can escape.

Can I use potatoes as a soup thickener? 

You absolutely can. The starch in potatoes can help to thicken soups, it’s kinda similar to cornflour. Or just throw them in a chunky veg soup if you’re wanting something a bit more filling.

Now I obvs haven’t covered all 5000+ varieties of potato because that would literally by CRAZY but if I’ve missed a spud that you come across on the reg, send me a DM and I’ll get it on the list.