Enough about FOOTBALL. Which SPUD is the best for ROASTING

[Guinness Boy]

Red roosters actually work far better than any of the above. They're also a pound a bag at lidl at the moment. Fill your boots!

Thanks for the thumbs down which I accept in the spirit it was given but you are WRONG. I am the sole voter for MAYAN GOLD and once you try them you'll see why you pay extra, to paraphrase the dealer in Pulp Fiction. But don't take my word for it.

http://www.thompson-morgan.com/vegetables/potatoes/maincrop/potato-mayan-gold/zww5149TM

http://greenvale.co.uk/make-your-christmas-roast-sparkle-with-mayan-gold-potatoes/

Once you have had them once you will never go back. The problem is getting hold of them as they are bought up immediately by chefs and top restaurants and have a fairly short season.

After having a Mayan Gold you will understand that the flavour can NEVER be beaten and you will buy Maris or KE (the former often 69p at ALDI) because they smash up perfectly after a par boil to allow maximum CRISPINESS. You are never going to get that flavour back until the next Mayan Gold season.

 

[gjh1971]

Desiree.

http://youtu.be/BKtrWU4zaaI

 

[El Presidente]

While the type of spud is important, the method is more so.

> Part boil them first and them bash 'em around in the pan a bit after draining.
> Put in the baking time and drizzle a bit of chilli olive oil over them ( not too much )
> Add whole cloves of unwrapped garlic and sprigs of rosemary
> Dollop on duck / goose fat and shove in the oven
> Only turn the potatoes ONCE ensuring that it is the flatest and biggest sides on the bottom of the baking dish

What happens if you've used the goose fat earlier in the day?

 

[Hyperion]

I used to be a confirmed Maris Piper man.

One time I got to the supermarket really late on a Saturday to buy spuds for Sunday lunch the following day.

They only had a type called Albert Bartlett Rooster left.

I bought them with some trepidation.

But now? I'll never go back to Maris Piper. These Rooster's are absolutely delicious. Best roast spuds I've ever tasted.

Totally agree. They are amazing tatties for roasting.

 

[SIMMO SAYS]

What happens if you've used the goose fat earlier in the day?

 

[vegster]

Thanks for the thumbs down which I accept in the spirit it was given but you are WRONG. I am the sole voter for MAYAN GOLD and once you try them you'll see why you pay extra, to paraphrase the dealer in Pulp Fiction. But don't take my word for it.

http://www.thompson-morgan.com/vegetables/potatoes/maincrop/potato-mayan-gold/zww5149TM

http://greenvale.co.uk/make-your-christmas-roast-sparkle-with-mayan-gold-potatoes/

Once you have had them once you will never go back. The problem is getting hold of them as they are bought up immediately by chefs and top restaurants and have a fairly short season.

After having a Mayan Gold you will understand that the flavour can NEVER be beaten and you will buy Maris or KE (the former often 69p at ALDI) because they smash up perfectly after a par boil to allow maximum CRISPINESS. You are never going to get that flavour back until the next Mayan Gold season.

Just had a look at the blurb online for MG spuds and they seem quite impressive, will get some for seed and sow a row next year for a trial.

 

[Mileoakman]

Grew some this year and agree there very very good. Also excellent for boiled and mash but can't be beaten for roast. Sadly mine get eaten by the end of October.

 

[vegster]

Grew some this year and agree there very very good. Also excellent for boiled and mash but can't be beaten for roast. Sadly mine get eaten by the end of October.

What was the yield like ? And, are they susceptible to blight ?

 

[Mileoakman]

Certainly blight free. I have to say I grow my spuds in bags and usually have about 8 different varieties on the go each season, (that way I get a selection from first earlies to late mains). Although I don't weigh my yield they were as good as any and I'm definately growing again next year.

 

[Husty]

Your mum.

 

[Norman Potting]

Not a huge fan of roast potatoes, but I do like chips / potato wedges.

Similar things - cooked in the oven.

I've had better results by really getting the potatoes dry after the par boil. Borrowed a Heston technique by drying the potatoes in the freezer before putting in the oven.

I suspect this would work for roasts.

I'm really particularly about mash. Maris Piper, has to be baked first then pushed through a potato ricer. Peeling loses all the potato flavour.

Not fussed on the butter and or milk argument, it's the throwing away of the skins before cooking that bothers me.

I used to try and make my own potato wedges but since discovering the 56p a bag Lidl ones are far nice no longer bother.

 

[vegster]

Certainly blight free. I have to say I grow my spuds in bags and usually have about 8 different varieties on the go each season, (that way I get a selection from first earlies to late mains). Although I don't weigh my yield they were as good as any and I'm definately growing again next year.

Thanks for that, I grow 2-3 varieties on my plot, usually a first early, a salad and a maincrop. The last couple of years have grown Ratte as the salad variety and they are excellent with a very good texture and yield.

 

[Boys 9d]

I've not seen them on sale in the UK but the Dutch "Bintje', if you can locate them, is great for most cooking in fat or oil. If anyone has a source, please let me know.

 

[Raleigh Chopper]

As above they are all quality spuds I must say I prefer reds but it is how you cook them not the type.

 

[Lord Bracknell]

Yup i think they're similar (or possibly the same) as red roosters. I used maris piper last Christmas and they were such a disappointment in comparison.

Desiree are waxier. Ok for roasting, but when I grew spuds, I'd choose Maris Pipers over Desiree for roasting. Desiree spuds kept for months and months, though, and were worth growing for that advantage alone - stored in dry peat, in a tea chest in the garage.

 

[Creaky]

I follow a tip I heard on one of the Hairy Bikers programmes.

After par boiling the spuds and 'bashing' them in the pan sprinkle a little semolina over them - makes them incredibly crispy when roasted.

 

[jonny.rainbow]

Desiree.

 

[mikeyjh]

Some of these options are all well and good, but your Maris Piper IS your utility potato, the all-rounder of the tuber world.....

Growing your own is easy as well, nothing like going digging the treasure when the pipers are ready

 

[vegster]

Some of these options are all well and good, but your Maris Piper IS your utility potato, the all-rounder of the tuber world.....

Growing your own is easy as well, nothing like going digging the treasure when the pipers are ready

Maris Piper = Carlton Palmer of the Potato World.

 

[mikeyjh]

Maris Piper = Carlton Palmer of the Potato World.

I'm thinking a bit more Gareth Barry than Carlton Palmer - Generally well thought of, not world class and doesn't stand out, but sometimes underrated and a useful addition to most plates.