Researchers have uncovered London’s wackiest potato food combinations – such as chips dipped in Marmite, baked beans on crisps and curry powder in mash.

A survey of 2,000 adults found 66 per cent potato-lovers in London admit to eating their different concoctions in private in case people judge them.

Other strange ways folk have consumed their tatties include mayonnaise with gravy on roasties, and chips with melted chocolate on top.

More than half (66 per cent) would agree the tasty ‘tuber’ is their favourite vegetable – and 55 per cent say chips are the best way to eat them.

And despite the judgement from their peers, 76 per cent still remain loud and proud of their potato eating and cooking habits, holding no shame.

Molly Borys, Marketing Manager at Albert Bartlett, which commissioned the research, said: “We’re a nation of spud lovers.

“But we didn’t quite realise some of the weirder ways people tend to enjoy them, although we’ve experimented plenty ourselves.

“As far as we’re concerned there’s absolutely no shame attached – if you want to coat your roasties in marmalade, go right ahead.”

The results also found 21 per cent have been mocked for their quirky potato preferences as many as four times over the last year.

However, when 69 per cent introduced someone to the way they eat their spuds, 85 per cent of these confessed to actually enjoying it.

Over a third (almost 4 in 10) would consider themselves ‘foodies’ – and 54 per cent would say they’re pretty experimental when they get in the kitchen.

And bread (21 per cent), rice (23 per cent) and potatoes (26 per cent) are the favourite ingredients to use when getting creative.

Britain, Spain and France are among the list of the nations that have the best recipes and dishes for the beloved vegetable.

While 26 per cent believe it’s one of the best ingredients to experiment with and come up with novel recipes.

When it comes to roast dinners, 47 per cent say the classic parts that make the perfect plate, such as chicken, roast and gravy, have changed over the last five years.

The top reasons were eating more varied foods in general (35 per cent), having more variety in terms of veg (34 per cent) and experimenting more in cooking (31 per cent).

More than half (43 per cent) admit it would be difficult for them to axe potatoes from their diet.

While 40 per cent say they would prefer to stop eating bread if it meant they could eat all the taters they liked.

Stevie McLaughlin, Head Chef at Restaurant Andrew Fairlie and Albert Bartlett ambassador, commented: “I’m delighted that the UK rates highly as a nation with great potato recipes.

“It’s something we’ve known for a long time as potatoes are so versatile. But it looks like Brits also love to experiment.

“As a chef I’m all for trying out new flavours and some of these strange potato combinations have piqued my interest… although I may be leaving a few of these untouched!”