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Maris Piper Potato

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د.إ425.00

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Maris Piper,

are versatile ingredients that can be used in many different ways in the kitchen. They are excellent for mashing, boiling, roasting, and frying. Their fluffy texture makes them ideal for dishes such as shepherd’s pie or fish pie. They also hold their shape well when cooked, making them a good choice for potato salads or gratins.

 

 

 

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Description

Maris Piper potatoes,

is a potato variety that originated in Britain and is the most popular and commonly grown potato in the UK. They have a round to oval shape, smooth golden to light tan skin, and creamy white to yellow flesh. They are versatile for cooking and can be used for mashing, boiling, roasting, and frying.

Maris Piper potatoes are maincrop potatoes, meaning they are harvested later in the season and have a longer growing period than early or second-early varieties. They produce magenta blooms and are known for their good yields and resistance to some common potato diseases.

In the kitchen, Maris Piper potatoes are a versatile ingredient that can be used in many different ways. They are excellent for mashing, boiling, roasting, and frying, and their fluffy texture makes them ideal for dishes such as shepherd’s pie or fish pie. They also hold their shape well when cooked, making them a good choice for potato salads or gratins.

In addition to their culinary uses, Maris Piper potatoes are also valued for their nutritional content. Like all potatoes, they are a good source of complex carbohydrates, dietary fiber, and several essential vitamins and minerals. They are low in fat and calories, making them a healthy addition to any diet.

Overall, Maris Piper potatoes are a versatile and delicious potato variety that is well-loved by home cooks and professional chefs alike. Whether mashed, boiled, roasted, or fried, they add flavor and nutrition to any meal.

Geography/History

Maris Piper potatoes originated in Ireland from grower John Clarke in 1963. Clarke created over thirty-three certified varieties of potatoes and worked closely with Dr. Harold Howard who was in charge of the Cambridge breeding institute. Where the introduces Maris Piper potato variety in 1966 by the Plant Breeding Institute in Cambridge, England.

It was one of the first potato varieties bred to be resistant to a form of potato cyst nematode, a major pest of potato production in the UK. The variety was named after Maris Lane, where the Plant Breeding Institute was located, and Piper, which was the name of the Head of the Institute at the time. It has been the most widely grown variety in the UK since 1980 and is suitable for a range of uses including chips, roast potatoes, and mashed potatoes.

Some potato varieties are good for making fries and mashed potatoes,

include Russet Potato or Idaho potato, Agria Potato, Yukon Gold, Rooster, Marabel, Vivaldi, Elfe, Maris Piper, Megachip, Melody, Mizen, King Edward, Desiree, Kerr’s Pink, Romano, Stemster, Osprey, Harmony, Saxon, Estima, and Marfona. These varieties have a high starch content and a fluffy texture when cooked. They are easy to mash and absorb other ingredients like butter and milk well. They are also great for making crispy fries. These varieties are widely available and can be found in most supermarkets.

Idaho potato A yellow/brown-skinned potato with yellow flesh. Particularly suitable for wedges, roasting, and chipping.

Agria A yellow/brown-skinned potato with yellow flesh. Particularly suitable for wedges, roasting, and chipping.

Red Rascal A red-skinned white-fleshed potato. Full-flavored potato, tending towards being floury. It is best suited for baking, roasting, wedges, and mashing.

Purple Potato A purple-skinned purple-fleshed potato. Full-flavored purple potato, tending towards being floury. It is best suited for baking, roasting, wedges, and mashing.

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