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. Cavolo Nero
  15. Celeriac
  16. Celery
  17. Chard
  18. Chicory
  19. Chillies
  20. Climbing Beans
  21. Courgettes
  22. Cucumber
  23. Fennel
  24. Garlic
  25. Ginger
  26. Green beans
  27. Horseradish
  28. Jerusalem Artichoke
  29. Kale
  30. Kohlrabi
  31. Leeks
  32. Lettuce
  33. Mushrooms
  34. Okra
  35. Onions
  36. Pak Choi
  37. Parsnips
  38. Peas
  39. Peppers
  40. Plantain
  41. Potatoes
  42. Radicchio
  43. Radishes
  44. Rhubarb
  45. Rocket
  46. Spinach
  47. Spring Onions
  48. Sugar Snap Peas
  49. Swede
  50. Sweet potatoes
  51. Sweetcorn
  52. Tomatoes
  53. Turnips
  54. Wasabi
  55. Watercress
  56. 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

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 using in salads. A floury potato, like Maris Piper, is high in dry matter and perfect for roasting and frying. 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 dinner. You can also mash potatoes (floury works best) 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)



Mashed, boiled, baked, roasted or sautéed – we love a good spud! Although potatoes are a vegetable, in the UK they don’t count towards your 5-a-day. Because of the way we eat them, they’re instead classified in the starchy carb food group. Potatoes are part of the nightshade plant family, which also 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 are available throughout the year.



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.

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 muscles working properly.