Which potato for which dish
Floury potatoes, such as red-skinned Roosters and Maris Pipers, break up at the edges and go fluffy. They make the best mash, roast potatoes, chips and stovies, and they thicken a curry sauce as they cook. Waxy potatoes hold their shape, so they're better for salads, aloo gobi or any curry where you want neat cubes. If in doubt for curry, cut the pieces large so they stay whole.
When we photographed the shop in October 2026 there were red and white potatoes by the sack. What's out changes with deliveries, so ask if you need a lot.
Aloo in curry
Potatoes go into a meat curry for the last 25 to 30 minutes, so they cook through without falling apart. In aloo gosht they soak up the lamb masala and stretch a pot to feed more people, which is why it's a favourite for a big family dinner.
Our tipCut potatoes for a curry bigger than you think, and add them for the last 25 to 30 minutes. They'll hold their shape.
Storing potatoes
Keep them in a cool, dark place, but not the fridge, so they don't turn green or sweet. Keep them away from onions. Cut off any green patches before cooking.
What to make
Roast potatoes
What potato is best for roasting?
A floury one, like Rooster or Maris Piper. Par-boil, shake in the pan to rough the edges, then roast in hot oil.
Need a full sack? Ask at the counter. Where we are.