An oval potato of a variety with a white skin mottled with red.
- The King Edward is a classic type potato, perfect for this dish.
- I like to ring the changes and so sometimes I want, say, a firm, waxy, full-flavoured jacket potato, so I choose Desirée, and sometimes a more floury one, so it would be King Edward.
- To make a really good potato gratin, pick a floury potato such as King Edward, or anything marked as a ‘baking potato’.
1920s: named after King Edward VII.
For editors and proofreaders
Line breaks: King Ed¦ward
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