Your cart is empty
Soft, creamy, and endlessly versatile, White Potato — known as Aloo or Aalu in Hindi, Urulai Kizhangu in Tamil, and Bangala Dumpa in Telugu — is the most widely used vegetable in Indian and British cooking alike. With its fluffy, starchy flesh and mild flavour, white potato is the foundation of countless beloved dishes — from crispy samosas and aloo sabzi to creamy mash and roast potatoes. Browse our full range in Potato, Onion & Tomato or explore all our fresh produce in Fresh Foods.
White potatoes are the star of Aloo Sabzi — diced and cooked with cumin, turmeric, and coriander for a quick, comforting Indian side. Use in Samosa filling with peas and spices, make Aloo Paratha with spiced mashed potato stuffed into flatbread, or boil and mash with butter and cream for a classic British mash. They also roast beautifully with olive oil and herbs, and fry into perfect chips and crisps.
Store in a cool, dark, well-ventilated place — a paper bag or hessian sack is ideal. They keep well for 2–4 weeks. Do not refrigerate as cold temperatures convert starch to sugar, affecting flavour and browning when cooked. Keep away from onions as they release gases that cause potatoes to sprout faster.
Q: Are white potatoes healthy?
A: Yes — white potatoes are a good source of carbohydrates, vitamin C, potassium, and dietary fibre (especially with the skin on). They are naturally fat-free and provide sustained energy. The key is preparation — boiled or baked potatoes are far healthier than deep-fried.
Q: What is the difference between white and red potatoes?
A: White potatoes have a higher starch content and fluffier texture, making them ideal for mashing, baking, and frying. Red potatoes are waxier and hold their shape better, making them better for salads and roasting.
Q: How do I stop potatoes from going green?
A: Store in a dark place away from light. Green patches on potatoes indicate the presence of solanine — a natural compound that can cause digestive discomfort. Cut away any green areas before cooking.
