FIRST EARLIES:

ARRAN PILOT: (1930) An Oval variety
with a white skin and white flesh.
Firm and waxy.

DUKE OF YORK: (1891) A long white skinned
variety with a yellow flesh.  Dry and mealy with
a pronounced flavour
Good for chipping.

EPICURE: (1897) A round white skinned variety with a white flesh.
Moist with a good flavour.

FOREMOST: (1954) A round oval variety
with white skin and white flesh.
Firm and slightly waxy.

HOME GUARD: (1942) A short oval variety
with a white skin and white flesh.
Firm textured and slightly dry.

MARIS BARD: (1972) A long oval variety
with white skin and white flesh.
Firm and waxy.

NADINE: (1987) A round variety with a
white skin and a creamy flesh
A firm moist waxy texture.
(EXHIBITION)

PENTLAND JAVELIN: (1968) A short oval
variety with a white skin and white flesh.
Waxy with shallow eyes.
Good for boiling and salads. (EXHIBITION)

PREMIERE: (1987) A round white variety with cream flesh and firm semi-waxy texture.
Good all round table variety.

RED DUKE OF YORK: (1942) A long oval
variety with a red skin and yellow flesh
Floury texture.

ROCKET: (1987) A round white variety with
a white skin and a white flesh. Waxy texture. Exceptionally fast to bulk up.
Resistant to blackleg and eelworm.

SHARPES EXPRESS: (1901) An oval variety
with a cream skin and white flesh.
Excellent flavour.

SWIFT:  A round oval variety with a
cream skin and a cream flesh.
Waxy texture.

ULSTER SCEPTRE: (1966) A long oval variety
with a white skin and a cream skin.
Moderately firm texture.
At is best early in the season

VANESSA:  (1968) A kidney shaped variety
with a red skin and a white flesh.
Firm texture.

SECOND EARLIES:

BRITISH QUEEN: (1894) An oval white variety, with shallow eyes and white floury flesh. Crops well.
Has good resistance to slug damage.

CATRIONA: (1920) A long oval variety with a white/blue skin, pale yellow flesh.
A firm dry texture.
(EXHIBITION)

CHARLOTTE: Yellow flesh. Long pointed tuber. High yield.
Excellent quality salad variety.

ESTIMA; (1973) A round oval variety with
a white skin and a deep cream flesh.
Firm and moist texture.
Good early baker

KESTREL: (1992) A long oval variety with a
white/blue skin and a cream flesh. Fairly dry
texture.Good all round table variety.
(EXHIBITION)

MARFONA: (1977) A round white variety
with waxy pale yellow flesh.
Excellent for jacket potatoes.

MARIS PEER: (1962) An oval variety with
a white skin and a white flesh.
A waxy texture.

WILJA: (1972) A long oval variety with a
yellow skin and a pale yellow flesh.
A slightly dry and waxy texture.
Best before Christmas

MAIN CROP:

CARA: (1976) A round/oval variety with pink eyes and a cream flesh.  A floury texture.
A good baker.
(EXHIBITION)

DESIREE: (1962) An oval variety with a
red skin and a cream flesh. Firm fleshed.
Good all rounder

EDZELL BLUE: (1890) A round blue variety
with white flesh
A floury texture.

GOLDEN WONDER: (1876) A long kidney shaped variety with a light brown skin and a cream flesh.  Pronounced flavour.
Good for frying and baking

KERR'S PINK: (1907) A round variety with
a pink skin and a white flesh.
Floury with good flavour.

KING EDWARD: (1902) A long oval variety
with a part red skin and a cream flesh.
Floury texture.

MAJESTIC: (1911) A long oval variety with
a pale yellow skin and a white flesh. 
A firm texture. Good keeping qualities.

MARIS PIPER: (1963) An oval variety with
a white skin and a white flesh.
A floury texture.

NICOLA: A long oval variety with a yellow
skin and a yellow flesh.

PENTLAND CROWN: (1958) An oval variety
with a pale yellow skin and a white flesh.
A floury texture.
Good for frying

PENTLAND SQUIRE: (1970) A bold kidney
shaped variety with a white skin and a creamy
white flesh. A waxy texture.
Good all rounder.

PINK FIR APPLE: (1880) A long pink variet
with a pink skin and a creamy flesh
A waxy texture with a new potato taste.
Late maturing. Salad potato.

RECORD:  Excellent Scottish variety fo
boiling or chipping.
Round yellow flesh.

ROMANO: (1978) A round variety with a red
skin and a cream flesh.  A fairly firm texture

SAXON: (1996) A long white oval variety. 
Creamy flesh with firm texture.