The queen of potatoes! They’re a large waxy oval potato with yellow flesh, thin skin and a rich, buttery taste. They make gorgeous mash or are equally delicious boiled, roasted, baked and pureed.

Kennebec is widely adapted and is grown in many parts of the world. At one time it was the primary variety used for potato chip processing in the U.S. and Canada.

King Edward is an old British variety with a special pattern on the skin. The majority of the potato skin is yellow with delicate pink spots. Smooth skin and an excellent taste. Very good, slightly nutty potato flavor. Predominantly firm in cooking. Oval to round. Yellow fleshed. Medium early to late.

The kipfler variety is elongated finger shapes with pale yellow skin and yellow flesh. It's a great tasting waxy potato with a lower GI than many of the high starch varieties.

Mayan Twilight Potato is a maincrop variety with oval-long, red parti-coloured skin and parti-coloured red flesh. It has good resistance to bruising, powdery scab, common scab, and blackleg, and some resistance to splitting.

Nicola is a medium-late, high-yielding, table potato. It is a very popular packaging-suitable potato for the Western European market. Also, good results in the countries around the Mediterranean Sea.

Royal potato is a french fry variety with a very high yield potential. The variety has very good frying qualities and is suitable for long time storing. Royal can be grown on as well sandy soils as clay soils.

Royal George is a yellow flesh potato with a smooth waxy skin that has a unique nut-like flavour, perfect for pairing with salads, meats, roasts and bakes.