A guide to British potatoes

The trouble is that these heirloom potatoes are not cosmetically perfect. Even the Prince of Wales had his organic potatoes rejected by the supermarkets because they weren't shiny enough! He sold them to South Gloucestershire County Council instead, who supply them to local schools. It's not surprising that many people think of potatoes as bland and insipid if they can only buy flawless, perfectly shaped specimens with little flavour.

The supermarkets may offer us a choice beyond just 'White' or 'Red' nowadays, but there's still a terrific range of potatoes with unique flavours and textures far beyond those currently available. Fortunately, some supermarkets are dipping a cautious toe in the water and are offering a few 'heirloom' varieties. I discovered some Shetland Blacks in the supermarket recently. These small, purplish/black-skinned potatoes have yellow flesh and a floury texture and are very tasty baked or sautéed.

Different potatoes have their own distinctive taste and their texture varies considerably too, so it's important to cook them correctly. A potato may be described as having a waxy or floury texture. Floury potatoes tend to break up when boiled, so are best baked, roasted or chipped, while waxy potatoes are moister and have less starch, so are good for boiling and in potato salad and layered potato dishes.

Some old-fashioned varieties date back a century or more and come in an amazing range of shapes, colours and interesting flavours. I'm going to try and track down as many unusual varieties as possible, not only for their unique flavours, but also to experience a true taste of our culinary history.

Once you've picked your potatoes, try them in one of our many potato recipes.