| First Early | |
| Epicure | Traditional Ayrshire potato. High yields. Floury, all-rounder. |
| Maris Bard | Waxy, traditional new potato taste. Very early. |
| Pentland Javelin | Excellent taste, waxy but becomes floury if left in ground. |
| Red Duke of York | Large tubers, floury, good all-rounder, excellent flavour |
| Sharpe’s Express | Only need brief cooking, papery skins can be rubbed off. Floury. |
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| Second Early | |
| Bonnie | Good disease resistance. Good for boiling and baking. |
| Charlotte | Excellent all-rounder, high yielding. Waxy tubers, good flavour. |
| Edzell Blue | Blue skin, white flesh, good flavour, floury. |
| International Kidney | Waxy, good flavour. Best steamed rather than boiled |
| Kestrel | Smooth skin with violet ‘eyes’, dry texture, good all-rounder. |
| Linda | Old European variety, good taste, waxy yellow flesh. |
| Maris Peer | Salad potatoes, waxy flesh, good for boiling. |
| Sarpo Una | Early as a waxy salad, leave longer for a heavy crop of bakers. |
| Shetland Black | Heritage variety. Purple skin. Floury, best baked or roasted. |
| Yukon Gold | Waxy. Yellow flesh, sweet flavour. |
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| Maincrop | |
| Arran Victory | Blue / purple skin, white flesh. Floury, very tasty. High yields. |
| Desiree | Waxy but good for mash & baking, making it a great all- rounder. |
| Mayan Twilight | Red & white skins, deep yellow flesh. Needs little cooking time. |
| Picasso | Huge yields, large baking size tubers, stores well. |
| Pink Fir Apple | Knobbly tubers, waxy, nutty flavour. Good boiled or steamed, |
| Pink Gypsy | Pink & white skins, good taste baked, roast or mashed. |
| Red King Edward | A good all-rounder. Creamy white flesh. Light floury texture. |
| Rooster | Floury white flesh. All-rounder with good flavour & high yields. |
| Sarpo Kifli | Waxy, great new potato flavour. High yielding, blight resistant. |
| Sarpo Mira (organic) | Blight resistant, high yields, stores very well. Tasty, floury. |
| Violetta | Heritage variety. Dark blue flesh and skin. Floury |
| Yetholm Gypsy | Floury. Heritage variety. Red, white and blue skin |
