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Maris Piper Potatoes
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Maris Piper potatoes are oval in shape and have white or cream colored skin. These potatoes are small to medium in size and have shallow eyes over the smooth skin. The flesh has a milk to cream colored hue with a fluffy and floury texture when cooked. The plant is tall, has a high tuber productivity rate, and has frequent purple to red violet blooms.
Maris Piper potatoes are available year round with peak season in the late summer months and early fall.
The Maris Piper potato, botanically classified as Solanum tuberosum ‘Maris Piper’, is considered by some to be the most commonly grown variety in the United Kingdom and is popular for making chips, also known as fries.
Maris Piper potatoes contain high levels of potassium and water content with minimal fiber and protein.
Maris Piper potatoes are best suited for cooked applications. Like other floury potatoes, Maris Piper potatoes pair well with cooking methods such as chipping, roasting, mashing, or baking. Maris Piper potatoes contain a high dry matter content which makes them ideal for many high heat applications such as frying or roasting to obtain a crunchy outside and fluffy texture on the inside. Maris Piper potatoes pair well with simple seasoning such as salt and pepper and fresh herbs, or can be combined in savory dishes such as potato and egg hash. Maris Piper potatoes will keep for a few weeks when stored in a cool, dry place with little to no sunlight.
Maris Piper potatoes are popular and grown commercially in the United Kingdom and are called for specifically in many recipes. They are seldom found outside of the islands due to seed shipping restrictions.
Maris Piper potatoes originated in Ireland from grower John Clarke in 1963. Clarke created over 33 certified varieties of potatoes and worked closely with Dr. Harold Howard who was in charge of the Cambridge breeding institute. Many new produce varieties were grown at the institute and given the first name of "Maris" due to the location of the institute on Maris Lane. The second name given to each new crop began with the first letter of the specific variety. In this instance, Harold Howard’s son, William, suggested Piper to be the name to denote the letter “P” for potato.