King Edward potatoes are one of the oldest types of potatoes in the UK. They have been grown commercially since 1902 and have a light, fluffy, texture. King Edward potatoes are suitable for many uses, including mashing, roasting, or baking.
Historically, King Edward potatoes have been a favorite because they’re easy to spot in the store as they have light tan skin with pink or blue spots. They’re also commonly grown in home gardens and loved for their pleasurable flavor.
King Edward potatoes are fawned over for their versatility in the kitchen. If none are available to you, there are plenty of good replacements, depending on what you’re making. Generally, Yukon Gold, Onaway, Russet, Inca Bella, red, purple, and Rooster potatoes are sufficient substitutes. If you’re in the mood for hash browns or twice-baked potatoes, Maris Piper, Shetland Black, and Kennebec are your best bets.
The “yellow,” or Yukon Gold variety of potato was first bred in Canada and is popular all over North America. If you like the buttery flavor that King Edward potatoes have when roasted, finding a Yukon Gold potato or any other potato with “gold” in the name will give you a similar taste.
The skin of yellow potatoes is speckled, thin, and tan. Their flesh is yellow-gold and their texture is creamy. Yellow potatoes are versatile for recipes and buttery in taste. They are especially flavorful when cubed and roasted.
Onaway potatoes have light brown, rough skin. Their fleshy inside becomes creamy when cooked and their buttery flavor has hints of hazelnut. These potatoes are resistant to drought and disease, making them widely available.
They are an all-purpose potato and are sometimes even used as a thickening agent in soups and sauces. They’re mainly grown in the United States and are valued for their functionality. Onaway potatoes are usually available from late summer to mid fall.
3. Russet Potatoes
The Russet potato, or Idaho potato, is the main potato in the US, similar to how King Edwards are the main potatoes in the UK. Russet potatoes have a dusty, dark brown exterior and their interior is fluffy and white.
They’re great for everything from chips and fries to roasting and baking. These potatoes are also pretty healthy, with five grams of protein and four grams of fiber. They also have a high starch content which makes them perfect for French fries.
4. Inca Bella Potatoes
The Inca Bella variety of potato is a combination of the red and Mayan Gold potatoes. It has red skin and a creamy, yellow inside. Inca Bella potatoes also cook notably faster than most other types of potatoes. They’re fluffy in texture and nutty in flavor and make for a perfect King Edward substitute.
This potato variety is native to the Andes and is best known for roasting. They cook in about 25 minutes (around half the time other potatoes take to cook). When cooked, they become crispy and golden on the outside and light and fluffy on the inside.
5. Red Potatoes
Red potatoes are a good replacement for King Edwards, and are very common in the US. In grocery stores, you’ll likely find them labeled as red potatoes or red new potatoes. A key difference is that red potatoes are waxy, meaning they hold their shape when cooked better than fluffy potatoes do.
The flavor of red potatoes is somewhat neutral, so it won’t overpower any other ingredients or dishes you’re including them in. They are also subtly sweet and are an all-purpose potato.
Purple potatoes are a type of potato from Peru that have become popular in the US. Their skin is dark purple in color, but so is their interior. The purple color holds even when they’re cooked making them a tasty and aesthetically pleasing potato. Their taste has been compared to that of a yam.
The rooster potato is a good substitute for King Edwards particularly for baking. It’s an Irish variety of potato with a more earthy flavor than other potatoes. It has a dark red skin and is fluffy and yellow on the inside.
Rooster potatoes are a good source of potassium and are high in Vitamin C. They are floury and all-around a good potato to keep in the kitchen.
8. Maris Piper Potatoes
Maris Piper potatoes make for a good King Edward substitute when you’re frying potatoes. They are oval-shaped with golden, pale skin and their interior is similar to that of a russet potato. The best way to make Maris Piper potatoes is to double fry them to optimize the flavor.
This is one of the most popular varieties of potato, in the UK more Maris Piper potatoes are grown than any other kind. Because of its creamy texture, it can be used all around for potato recipes. It’s great for chips and roasted potatoes, but also delicious mashed or for wedges.
9. Shetland Black Potatoes
Shetland Black potatoes have a buttery, somewhat sweet flavor. Their skin is dark purple and their inside is mostly white. To get the most out of a Shetland Black potato, it’s recommended to slice it into thin pieces and then fry in a deep fryer or skillet.
Shetland Black potatoes were developed in Shetland during the Victorian era. The plant they grow on can be as tall as two and a half feet, and grows foliage and flowers as well as the potatoes.
10. Kennebec Potatoes
Kennebec potatoes are oval-shaped and lumpy on the outside. Their skin is light brown and their interior is creamy. The flavor of kennebec potatoes is described as slightly nutty and earthy. They work great for any fried potato recipe.
Kennebec potatoes were first bred in Maine in 1942. They are considered gourmet potatoes with their fluffy yet smooth texture. They are a good source of protein and Vitamins A and C.
Conclusion
The King Edward potato is one of the oldest varieties of potato in the UK. It’s loved for its creamy texture and buttery taste, and is used in many types of recipes. If you don’t have any King Edward potatoes available to you, there are plenty of substitutes that are very similar in taste and texture.
