Scotland has a delicious range of heritage potatoes on the Ark of Taste. They are varied in flavour, colour and texture and fascinating to grow, harvest, cook and eat! Support biodiversity and go for heritage potatoes! There are currently 9 varietals on the Ark of Taste in Scotland…

The potato links take you to Slow Food International website for full info on each one. The potatoes can be purchased through Skea Organics, The Potato House – and on main link in panel.

Shetland Black potatoes are kidney shaped with a distinctive dark purple skin. When the tuber is cut open, the flesh inside is a pale creamy yellow colour with a ring of purple. It looks beautiful raw but sadly the colour doesn’t survive boiling although it can be seen when baked in wedges. They have a sweet and buttery flavour, possesses a light, floury texture and are best cooked in their skins. Shetland Black

Arran Victory: Cultivated on the Isle of Arran for, and named in celebration of the end of WW1 in 1918. Its defining feature is the deep purple-blue hue of its skin and whiter-than- most within. It has a special place in Scottish history and has an exceptional flavour. It is beginning to find a resurgence of interest. It is an all-rounder but makes amazing roasties! Arran Victory

Highland Burgundy Red: striking pink variety of the potato with a delicious sweet flavour and floury texture. Oval, long shape, dull russet layer over bright burgundy skin. Makes incredible pink mash, crisps and chips, as it retains its colour well, particularly if steamed rather than boiled. Highland Burgundy Red

Mr Little’s Yetholm Gypsy: distinctive with a name that reflects its historical connection with the border town of Yetholm from 1899. It has a unique colour with a distinctive red, white and blue patterned skin, good for boiling, steaming and roasting.  It has quite a thick skin with a pale creamy floury flesh and good flavour described as sweet and earthy. Mr Little’s Yetholm Gypsy

Edzell Blue: named for the town of Edzell in Angus (one of Scotland’s key potato growing areas) where it is thought to have originated. It was only ever grown in the local area; by 2012, the last remaining commercial producer stopped growing the Edzell blue. It is a very floury potato with a pleasant delicate flavour – perfect for mash with flavoursome gravies. Edzell Blue

Catriona: It has a distinctive purple eye colour  – not just a good looker but a great cooker. It has a a uniform oval shape, creamy colour and floury texture, blue-violet flowers and a smooth skin. It originated in Auchtermuchty, Fife, originally bred by respected potato expert Archibald Findlay in 1920, named after Robert Louis Stevenson’s heroine, Catriona, the love of David Balfour’s Kidnapped. Catriona is slightly drier than the first earlies with a real potato flavour when boiled and makes excellent French fries mid summer. Catriona

Dunbar Rover: Origins in East Lothian, it was registered in 1936 and awarded the Lord Derby Gold Medal in 1937 for its eating quality. It was one of these forgotten varieties that no commercial producer was prepared to grow any more. It has deep eyes and netted skin. The flesh is floury with a pleasant sweet flavour. Dunbar Rover

Early Ayrshire Epicure: the really special Epicure potatoes are the first ones of the season from Ayrshire. They were a real highlight in the food calendar in industrial and urban Glasgow. As the railways spread in the second half of the 19th C, they became known and highly anticipated and held in high esteem for their very special flavour, synonymous with Ayrshire. Early Ayrshire Epicure

Auchtermuchty Majestic: was a national favourite for over 60 years and now on the verge of commercial extinction. It represents an important part of Fife food heritage, in particular the folk in the village of Auchtermuchty, where it is recognised as part of their rich heritage with a plaque unveiled in honour of its creator, Archibald Findlay. It is a moister potato than is generally popular these days however, those who recall it, compliment its flavour. Interestingly, when grown in England with the different climate, its character changes, and becomes much drier, demonstrating the importance of terroir.   Auchtermuchty Majestic

images ©: SASA, Potato House & Wendy Barrie