Potatoes are one of the most versatile natural foods and can be cooked in so many different ways.
Jacklin Potatoes - The benefits...
- Large Volumes for Packers & Farm Shops.
- TOP 'FRYING' Potatoes for Fish & Chip Shops.
- New & Salad Potatoes for Pubs & Restaurants.
- Fresh Vac-Packed prepared chips for Caterers.
- Pre-Packs for Mini-Marts, Shops and Supermarkets.
Potato Varieties (typically supplied)
The Maris Piper has a golden skin and creamy white flesh with a fluffy texture. This makes it a versatile all rounder, great for chips and roast potatoes, but also good for mash and wedges.
Sagitta is a new variety which makes the world’s best chips! Grown in Lincolnshire, really floury so perfect for both roasting and chipping, but not particularly suited for mashing or fondants etc.
A high yielding variety. Oval to long oval tubers with cream skins and medium yellow flesh. A recently established favourite for the processing and chipping market.
Victoria is a strong growing, early main crop variety. Victoria has proved ideal for the Fish Friers and is widely recognised as a preferred variety by the industry.
Exceptional fry quality, long-term storage with low reducing sugars, good dormancy. Very low requirement for nitrogen.
Suitable for the pre-pack, French fry and chipping markets. Dry matter 21%. Produces high yields of bright bold tubers with shallow eyes. Long dormancy gives good long-term storability with stable fry colours.
Suitable for pre-pack and general use. Oval white tubers with pink eyes and cream to light yellow flesh.
Stemster potatoes are a good all round potato, a cultivate hybrid of desiree and maris piper; red skinned with a pale yellow flesh. They are great roasting potatoes, mash well, and bake well, too, but for me they make an outrageously good gratin.
Marfonas lend themselves perfectly to mash, wedges and boiled potatoes cooked in a sauce, particularly Potato Dauphinoise. With a golden brown skin and smooth buttery taste, you can mash these potatoes without butter and still enjoy great results.
Marrowfat peas are green mature peas that have been allowed to dry out naturally in the field, rather than be harvested in the prime of youth like the normal garden pea. They are used to make mushy peas.
How To Order
Simply phone, text or email for next day or even same day deliveries.