Different potato varieties are suitable for different uses. Some varieties make excellent mashed potatoes, whilst other collapse when boiled & make a starch soup. This is so important in Ireland, that greengrocers still boil a sample of their potatoes each day & put the pan outside the shop, as proof that they are excellent boilers!

Click on this image to see an enlarged chart of uses:

General potatoes are good however cooked. King Edwards, Maris Piper and Desiree are excellent standbys, cooking well any way.

Boiling/mashing potatoes will stay firm when boiled. Place egg size pieces of potatoes in boiling water & simmer for about 20 minutes. Test the potatoes are tender right through with a sharp knife.

Roasting potatoes cook to a crisp outside, and soft inside. Place in very hot fat and roast in a hot oven for an hour.

Baking potatoes are cooked in a hot oven in their skins. Wash the skin and make a sharp cut all the way round. This will allow the potato to expand without bursting the skin.Alternatively, the potatoes can be spiked. Place the potato in a hot oven for an hour for a really crispy, edible skin. Potatoes can be baked in a microwave. It takes about 5 minutes for a medium sized potato, which should be turned half way through the cooking. The skin does not crisp, but is still edible.

Chipping potatoes are peeled and cut into chips,or french fries if they are very thin. The chips should be rinsed in cold water to remove the starch before cooking, & then dried. They are plunged into hot fat . When almost cooked take the chips out & drain them. Heat the oil up again, & dip the chips in for 2 minutes to make them crispy.

Salad potatoes are boiled and eaten cold, with or without the skins on.

Cilck this link for a pdf download of POTATO VARIETY USES