http://www.manyfacesofpotatoes.com/uk/potato-varieties/
I just do whatever I'm going to do with whatever spuds I have.
Can't afford to be fussy!
Jane prefers Maris Piper for most things and I prefer ol' Eddie's.
Naturally, we get Maris Piper... ;)
I bought a large sack of Melody... and they're crap for chips.... hence me looking for this info.
Them Bartlett Reds are nice, though a bit pricey. So I use Desiree if I can find them.
The old varieties have survived because they are very good. Most of the new ones will be unavailable in a few years as they do not match up to either versatility or taste.
I'm of the opinion that it matters a lot for roasting ( boil for 20 min from cold, coat with hot goose fat and 190 deg oven for for 80 min. Oven temp set for the roast.)
One of my favourites is Desiree,my inlaws like Marfona.
Quote from: Lisa on November 19, 2012, 17:30:12 PM
I just do whatever I'm going to do with whatever spuds I have.
Can't afford to be fussy!
Same here
We tend to get what ever is on offer, and use them for whatever they are best for.... but we do have favourites we buy occasionally.... eg, Anya/Pink Fir Apples for salads, Roosters for baking, and those Russian Blues (purely for shock value they are worth a laugh!)
The best potato? Walkers Smokey Bacon flavour crisps, no question about it.
I needed spuds today,a nd all ASDA had to offer at a reasonable price were Orla.... and I have no cooking info for that variety!
Quote from: Tâf on November 20, 2012, 14:21:05 PM
I needed spuds today,a nd all ASDA had to offer at a reasonable price were Orla.... and I have no cooking info for that variety!
Stick 'em in some lightly salted, boiling water, and cook for twenty minutes. You're welcome.
:lol:
The problem this year has been overwet spuds again, They split if cooked with their skins on, or turn to mush, a tatseless mush. And as chips many remain hard. Many I have had have had blight marks, and a few have had slug damage. I've complained several times and have been reimbursed with no qualms as I think they know they are selling iffy spuds.
"Sylvana" spuds from Tesco today, marked as "for all uses". I knew they were going to be difficult when I peeled them and they spat water. Then cutting them was like cutting swede... really tough little bu55ers!
I've cubed them into half-inch and dropped them into a casserole... we shall see what we see when it gets to the table later.
Quote from: Tâf on January 22, 2013, 15:55:53 PM
"Sylvana" spuds from Tesco today, marked as "for all uses". I knew they were going to be difficult when I peeled them and they spat water. Then cutting them was like cutting swede... really tough little bu55ers!
I've cubed them into half-inch and dropped them into a casserole... we shall see what we see when it gets to the table later.
Let us know what they were like so that we know if we need to avoid them
They turned out OK, though quite "floury" as opposed to their "waxy" description.