Ingredient Focus: Maris Piper Potatoes

Soft, golden-fleshed comfort in its most British form.

Pantry Zone

Long-keeping veg

Storage whisper: Store in a cool, dark place with ventilation — not in the fridge. Keep them away from onions to prevent sprouting. Remove from any plastic packaging.

In Season (UK)

Late summer to winter (maincrop: August to October).
Available year-round from storage.

What Maris Piper Brings to the Table

Maris Piper is the potato of choice for crisp roasties, creamy mash and fluffy chips — thanks to its high dry matter and balanced starch content. Its pale yellow flesh is mild and mellow, absorbing flavour beautifully. When roasted properly, the interior fluffs up while the edges go golden and crisp — a thing of glory.

How To Use

• Roast with olive oil and rosemary until golden
• Boil and mash with vegan butter and plant milk
• Use in pies, bakes or cottage-style fillings
• Parboil and smash for crispy traybakes
• Dice into curries or soups for body and bulk

Flavour Pairings

Rosemary — Garlic — Olive oil — Parsley — Leek — Wholegrain mustard

Waste Less

Don’t bin the peel! Roast them into crisps with olive oil and salt. Leftover mash? Shape into patties and fry gently the next day.

What next?

• Find Recipes with Maris Piper Potatoes
• Or wander the shelves of the Golden Ingredient Index for more ideas.
• If you like learning ingredients this way, get my weekly kitchen letter.