1. Artichoke
  2. Asparagus
  3. Aubergine
  4. Avocado
  5. Beansprouts
  6. Beetroot
  7. Broad beans
  8. Broccoli
  9. Brussels sprouts
  10. Butternut squash
  11. Cabbage
  12. Carrots
  13. Cauliflower
  14. Celery
  15. Chard
  16. Chicory
  17. Chillies
  18. Climbing Beans
  19. Courgettes
  20. Cucumber
  21. Fennel
  22. Garlic
  23. Ginger
  24. Green beans
  25. Horseradish
  26. Jerusalem Artichoke
  27. Kale
  28. Leeks
  29. Lettuce
  30. Mushrooms
  31. Okra
  32. Onions
  33. Pak Choi
  34. Parsnips
  35. Peas
  36. Peppers
  37. Plantain
  38. Potatoes
  39. Radicchio
  40. Radishes
  41. Rhubarb
  42. Rocket
  43. Spinach
  44. Sugar Snap Peas
  45. Swede
  46. Sweet potatoes
  47. Sweetcorn
  48. Tomatoes
  49. Turnips
  50. Wasabi
  51. Watercress
  52. Yam
  1. A
  2. B
  3. C
  4. F
  5. G
  6. H
  7. J
  8. K
  9. L
  10. M
  11. O
  12. P
  13. R
  14. S
  15. T
  16. W
  17. Y

How to cook Potatoes

You can boil, steam, roast, fry or bake potatoes. Floury potatoes have a fluffy texture and are perfect baked and served with different toppings, or roasted and eaten as part of a Sunday roast. Waxy varieties aren’t as fluffy, so they’re delicious boiled or steamed and added to a salad. You can also mash potatoes and eat them as a side or as a topping for pies.

WATCH: Jamie’s perfect roast potatoes

READ: Slow-cooker German potato soup (kartoffelsuppe)


Potatoes are part of the Nightshade plant family, which includes tomatoes and chillies. We eat the tubers of the plant, which grow underground.

More than 1 billion people around the world eat potatoes, making it one of the planet’s most important food crops.

Potatoes were first domesticated in the Andes mountains in South America, possibly as long as 7,000 years ago. In that part of the world, you still find thousands of potato varieties in all shapes and sizes, including knobbly purple ones and gold- and red-striped varieties.

Potatoes were the first vegetable to be grown in space during a NASA mission in 1995.

Choose firm potatoes with no blemishes or squishy bits on the skin. Don’t worry if they’re still covered in soil – this helps to keep them fresher for longer. Store potatoes in a paper bag somewhere cool and dark.

In the kitchen, it’s helpful to know the texture of a variety. A waxy potato, such as ‘Charlotte’, is low in starchy dry matter, meaning that it doesn’t easily disintegrate and is therefore well suited to boiling or salad use. A floury potato like ‘Maris Piper’ is high in dry matter and perfect for roasting and frying.

What are the health benefits?

Potatoes are a source of potassium. Potassium helps keep our blood pressure healthy. It also helps to control the balance of fluids in the body, and keeps our heart muscle working properly.