Types of Potatoes

Not all potatoes are built for the same destiny. Some were born for roasting. Some dream only of mash.

Agria

Golden flesh, lower moisture. Brilliant for chips, fries, and fluffy roasties.

Starchy heavyweight and a baked-potato champion with rough brown skin.

Buttery texture and all-round versatility. Great mash with minimal effort.

Waxy and firm. Fantastic in salads and dishes where shape matters.

Small, elongated, and fancy-looking. Roast them whole and pretend you are on a cooking show.

No label, no certainty, pure adventure. Best prepared with optimism.