Charlotte potato recipes

Charlotte potato

A small, waxy potato with a pale yellow skin and buttery yellow flesh.


Excellent hot or cold in salads, or fried and incorporated into a Spanish omelette. Charlotte potatoes are also good for boiled, pan-fried or used in gratins.

On this page

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).