Grow your Own… Seed Potatoes! See below for an extensive list of the seed potato varieties we had available at Trevena Cross during the last seed potato season:
ARRAN PILOT – RECOMMENDED – a popular one for garden growing, Arran Pilot produces high yields of excellent tasting, white skinned, disease resistant tubers with wonderful white flesh – one of the best boilers available! Grown by Graham in his tunnel for the very first earlies
CASABLANCA – New white skinned, first early. Edible sized crops can be achieved in 62 days! Great for boiling, baking, chips and mashing
DUKE OF YORK – An oval, cream coloured, waxy potato, ideal for baking like its red relative, or for roasting
EPICURE – Producing high yields of floury tubers, this is one of the best tasting first earlies, great for boiling, in salads and for mashing
FOREMOST – A firm, white fleshed tasty potato, with good common scab resistance and a floury texture making it a great for boiling or baking, or in salads
HOME GUARD – AN OLD FAVOURITE – a very early variety that produces good yields. It has good resistance to common scab, and is great for boiling, baking, roasting, and making chips with. Very popular with Trevena Cross customers it is always one of the first to sell out
INTERNATIONAL KIDNEY – RECOMMENDED – A superb second early or maincrop potato that can be started earlier indoors in a greenhouse. A selection of this distinctive variety is grown on Jersey and marketed as the well-known and extremely popular ‘Jersey Royal’
LADY CHRISTL – A great early variety that produces good yields, and has good resistance to common scab. Great for salads, boiling and chips
MARIS BARD – A very early, heavy cropping variety with good drought and common scab resistance. White tubers with a traditional ‘potato taste’. Good for salads as a boiling potato. Holds its shape well
PENTLAND JAVELIN – A soft waxy texture makes this white skinned and white fleshed variety a great one for salads
PREMIERE – Great all-round, disease resistant potato – a high yielding variety suited to organic growing. Ideal for salad, boiling, baking, roasting and chips!
RED DUKE OF YORK – One of few red skinned first earlies, it has a fine flavour and is great for baking, and as chips once a mature potato
ROCKET – Large crops of uniformed round tubers, white fleshed and white skinned, ideal for salad and boiling
SHARPES EXPRESS – Long and oval, lemon coloured flesh with a high dry matter suitable for boiling, roasting and chips
SWIFT – Yielding a very early crop (within 60 days), this variety has a creamy, waxy flesh and a delicate, sweetish taste
WINSTON – A versatile, tasty variety with creamy flesh, which makes a great masher and baker once the skins have set.
BRITISH QUEEN – Oval floury tubers with white skin, and uses in baking, boiling or roasting
CHARLOTTE – RECOMMENDED – now the most popular salad potato with its fantastic taste, and high yields of waxy tubers – a winner for garden centre owner Graham
ESTIMA – Widely seen commercially in supermarkets these large oval tubers have light yellow skin and multiple uses – for baking, boiling and mashing
KESTREL – BLIGHT TOLERANT – a very versatile, great looking and tasting potato with excellent pest and disease resistance, suitable for baking, boiling, mashing and roasting!
MARFONA – Short, oval shaped potato with smooth texture. Versatile, they’re great as mash, wedges and boiled. With a golden brown skins and smooth buttery taste, they can be eaten as is, with no additions required.
MARIS PEER – An excellent punnet variety with cream skin and flesh, which produces a unique flower! Super for potato salads
NADINE – Smooth skinned, round tubers with a firm, moist, waxy texture and creamy flesh. Good tolerance to common scab
WILJA – High yielding, large yellow tubers, with great disease resistance, great for all-round use.
BLUE BELLE – For excellent general purpose use in the kitchen, this variety has increased in popularity in recent years and is becoming a grow your own staple. Great for boiling, baking and mashing
CARA – RECOMMENDED – BLIGHT TOLERANT – with whole skins and pink eyes, this is still one of the most popular varieties, ideal for baking, boiling, roasting or making chips. It has been a popular variety in Graham’s own garden for many years
DESIREE – The world’s most popular red skinned maincrop potato with diverse culinary uses, found halfway along the waxy-floury texture scale
GOLDEN WONDER – The floury flesh of a Golden Wonder makes it one of the best varieties for baking, frying and roasting, with a rich flavour that improves the longer it’s stored. A heavy cropper with good slug resistance
KING EDWARD – Very well-known and with good reason – an excellent tasting variety with multiple culinary uses, making it an excellent all-rounder
MARIS PIPER – Oval tubers with white flesh, and the reliable choice of chip shops across the country for the ideal chip! Actually great all round, for boiling, baking, mashing and roasting too
MAXINE – A red skinned, round tuber, and past Royal Horticultural Society (RHS) winner of garden merit. Great flavour, boiled, baked, roasted or as chips
ORLA – BLIGHT TOLERANT – With cream skin and a pale yellow flesh, this is a popular one for organic growing, with a lovely taste and great blight resistance
PICASSO – Creamy skin and bright red eyes, this is a heavy cropper with waxy flesh and good all-round drought and disease resistance
PINK FIR APPLE – Long, knobbly tubers, a heritage variety and a winner of the RHS garden merit, great for boiling , baking, roasting or as chips
RECORD – Now fairly rare, though still grown for and by gardeners. Has high dry matter with real flavour, and used to be the mainstay of the crisp industry. Great mashed, steamed, fried or roasted
SARPO MIRA – RECOMMENDED – BLIGHT RESISTANT – the most blight resistant potato variety and therefore a real winner for garden centre owner Graham. Producing large yields, of tasty, dry floury tubers – great for multiple uses in the kitchen
For up to the minute availability / a stock check of a particular variety, please call us on 01736 763880.