King Edward potato
Solanum tuberosum · Tuber
Top 10 pairings
King Edward is the grand old man of the British potato — a heritage maincrop raised in England around 1902 and still loved a century on. Its cream-coloured skin is splashed with distinctive pink-to-red blush patches that gather around the shallow eyes, while inside the pale, creamy flesh cooks to a floury, fluffy lightness. That dry, mealy texture is exactly what makes it one of the finest potatoes for roasting and mash, the classic Sunday-roast tuber that defined British cooking for generations.
Picking a good onedrag
Freshly liftedSprouting and green
Cured and dormantBuy the sackThe keeper — roast, mash, fry, bake, anything
SkinSet firm, dry, matte
FleshFirm right through
EyesDimpled but dormant
SmellFaint, almost nothing
These cues are Potato's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
75%
Edible part
213 g · peel and eyes out
284 g
Weight each
each one
Keeping ittap a temperature
Below about 4°C starch turns to sugar, so it fries dark and bitter. Warming partly helps.
95–99%
Humidity
Steady
Airflow