Potatoes

[Lord Bracknell]

Bought a bag of Lucy & Anthony Carroll's Heritage Potatoes yesterday.

A rare breed spud, the Ratte (aka Asparges). Lovely and waxy, with a superb taste.

I got mine at Middle Farm Shop, Firle. But they are available on mail-order, along with varieties such as

Shetland Black; and

Red Duke of York.

Read all about them (and order them) from here

Does anyone else care about the taste and texture of spuds? Or have we all just settled for Tesco's "Baking" Potatoes?

 

[CHAPPERS]

I care to them to the point that only certain potatoes should ber used to make certain things, ie homemade chips should be maris pipers, king edwards for mashing and stuff like that. I don't tend to delve into it any furthur.

 

[Rangdo]

Which type do they put in curly fries? I like those.

 

[Lord Bracknell]

Which type do they put in curly fries? I like those.

The potatoes are mainly Pentland Dell, Russet Burbank or Shepody.

And then there's the processing ... flash fried in beef tallow, frozen while partially cooked, shipped for further deep frying.

Additives include salt and dextrose solution and then there's the gluten from other products that gets into the cooking oil.


The basic spuds are good, though. Curiously, they are difficult to find in the shops.

 

[clapham_gull]

Good post

My favourite (by a long way) are Cyprus potatoes.

Can't beat a Jersey, but I also like (but are quite difficult to get hold off) are a baby red variety, I think from France.

 

[Barnet Seagull]

Jacket Potato

HAS to be Marfona. Nothing else is any good at all. (except maybe Vivalidi)

 

[Highfields Seagull]

Jacket Potato

HAS to be Marfona. Nothing else is any good at all. (except maybe Vivalidi)

...which are good in all four seasons

 

[looney]

If you eat to many tatters you begin to look like one.