Yes, potatoes are a seasonal food, and understanding their seasons will change your spud experiences. By and large, British potatoes have two seasons, and different varieties grow in each. They are the New and the Maincrop. New potatoes such as Jersey Royals are a tender, seasonal treat with a delicious flavour that is a wonderful compliment to early summer food and salads. They are often described as waxy. Longer maturing maincrop varieties are harvested in the autumn and then stored throughout the winter. These are more floury and make better roasters, bakers and mashers. Never eat green potatoes as they contain the poison solanin.

"Lucy's Cheaty Game Chips"

Easy to make, no watching involved and the result is potato heaven.

450g/1 lb waxy potatoes, peeled and rinsed olive oil 150ml/quarter of a pint of vegetable or chicken stock salt and pepper a sprig of fresh tarragon (if having with chicken) or thyme (with beef or game)
4 cloves of garlic, finely chopped

Slice the potatoes on a mandolin, or a very sharp knife. If you have a chopper thingy on your processor then use that, but they must be thin. Soak in cold water for 30 mins then rinse, drain and pat dry inside a tea towel. You won't want the potatoes to be more than five layers thick, so choose quite a sizeable roasting tin. Oil the base of the pan. Place a layer of potato on the base (overlapping), drizzle with oil, season and sprinkle with herbs and garlic and tip on a little stock. Repeat. Pour over remaining stock. Cook at 190' until tender, and then turn up the heat to 230' and blast until brown on top.