Irish farmers have been growing a wide variety of potatoes for generations and have established techniques for soil preparation and plant nurishment to ensure a high level of quality in their potatoes. Tried and tested knowledge for growing potatoes are passed down through generations and this is why Irish potatoes are renowned for quality and flavour.
Setting the standard
Rooster is the most widely grown potato in Ireland and is available all year round. The variety has red skin with yellow flesh. The good skin finish and uniform shape with shallow eyes makes it easy to peel. The texture allows it to have a wide range of uses such as boiling, steaming, baking, roasting and chipping. Rooster is also easier to cook than other floury varieties.
Kerr’s Pink are a traditional maincrop variety. They have a white to pink skin color with cream flesh. They have a wide range of uses. As Pinks are usually flourier than Rooster, slightly more care is required when cooking and steaming is a less aggressive option to achieve excellent results. Suitable for a wide range of uses including boiling, steaming, baking, and chipping. Available from late august to May/June.
This is a very tasty traditional Irish potato and the most floury potato variety available. Skin finish is rough and russet with pale lemon-cream coloured flesh. This variety is suitable for boiling, steaming or chipping but may be too dry for roasting. As with Pinks steaming may produce better results than boiling. Traditionally Golden Wonder is available from October/November through to June.
Maris Piper has a golden skin colour with dry creamy white fluffy flesh of good flavour, that rarely discolours on cooking. They are a a versatile ‘all rounder’, excellent for roasting and the one of the best chipping variety available, indeed, they are the variety of potato most favoured by chippers throughout Ireland.