The golden, crunchy roast potato sits on the British throne of spud preparations, knocking mash and chip shop offerings down a peg in the national rankings. These Sunday lunch champions win in 6 out of 10 UK homes, according to new research.
“They got that perfect combination – crispy outside with that fluffy center that just makes your mouth water,” says potato fan Sarah Jenkins from Manchester. “Nothing beats the sound of that first crack when you bite into one.”
The poll of 2,000 potato lovers shows fancier options like loaded fries and dauphinoise potatoes didn’t even make the top spots. British tastes run traditional when it comes to their spuds.
The Top Contenders
What’s keeping roasties company in Britain’s potato hall of fame?
- Roast potatoes – The undisputed champs
- Mashed potatoes – Creamy comfort in second place
- Chip-shop chips – The takeaway classic
- Jacket potatoes with toppings – Versatile and filling
- Thick-cut chips – Chunky satisfaction
Celebrity chef Jamie Oliver weighed in on the results: “I love that most of us Brits can get behind a good roast potato! It’s got to rank as one of my all-time favorites—the perfect roastie can’t be beaten.”
Regional Spud Wars
The UK map looks quite divided when we zoom in on potato preferences:
- South West loves roast potatoes (74%)
- Yorkshire residents prefer mash (55%)
- West Midlands can’t resist chip shop chips (43%)
- East coast folks go for jacket potatoes with various toppings (49%)
“I can’t wait to visit the South West for some buttery mash,” Jamie added, perhaps planning his next culinary road trip.
Grow Your Own Movement
The research turned up another interesting nugget—39% of potato fans have tried growing their own. The green-fingered South West leads this trend (54%), with Scotland (42%) and North East (40%) not far behind.
“Started with just a few seed potatoes last year,” says hobby gardener Tom Wilson from Bristol. “Now I’ve got half my garden dedicated to different varieties. Nothing tastes better than ones you grew yourself.”
Potato by Any Other Name
British potato vocabulary varies wildly across regions:
- Only 34% of Londoners say “spud”
- 56% in East England use this term
- “Tattie” wins in Scotland (53%) and North East (35%)
- Just 11% in South West call them “tatties”
- Surprisingly, 20% of Londoners go with “tuber” (really, London?)
Jamie commented: “Everyone has their own way, which is why I made lots of options in my frozen potato range.”
Kitchen Nightmares: Potato Edition
Not all potato preparations go according to plan. The survey uncovered common cooking mishaps:
- 33% admit to boiling potatoes until they turn to mush
- 24% struggle with lumpy mash
- Countless home cooks burn their roasties while focusing on other dishes
“Last Christmas I forgot the roasties in the oven,” confesses home cook James Taylor. “The smoke alarm reminded me. My family still brings it up at every gathering.”
The Humble Spud’s Continuing Reign
What makes the potato so central to British food culture? Its versatility, affordability, and comfort factor keep it on plates nationwide.
“You can do so much with them,” notes food historian Dr. Amanda Lewis. “From the simplest boiled potato with butter to the most complicated dauphinoise, they adapt to any meal and any budget.”
Whether you prefer yours golden and crispy, fluffy and mashed, or loaded with toppings, the British love affair with potatoes shows no signs of cooling down. The question remains—which way will you eat yours tonight?
This article comes from research commissioned by Jamie Oliver Group, coinciding with Jamie’s new food range now available in Sainsbury’s freezers and shelves.
