What's your favourite variety of potato?!
Answers: to have boiled with your dinner? Do you grow them yourself? Do you like a waxy potato or a floury one? Do you boil them with the skins on or do you peel them?
I grow my own spuds. They're sooooo wonderful eaten fresh. =P
New potatoes, boiled... I love the variety "Red Duke of York". When they're eaten as earlies and only a couple of hours out of the ground, they don't really have a skin so there's nothing to peel. Wash 'em, and bung them straight in to the pan as they are.
Later in the season, my favourite spud for boiling is "Pink Fir Apple". If you tried to peel those you'd end up with a pile of peelings and no spud, because they're so knobbly. But oh, they have the most wonderful flavour. Again, wash, bung in pan, boil till just tender and devour with or without butter.
I was going to plant my spuds on Sunday but woke up to three inches of snow. Fingers crossed for next weekend.
=)
The chipped variety.....
dauphinoise!
...misread the quesion sorry, jersey royals or those vivaldi ones that are lumpy and sort of nutty tasting.
Yukon Gold. It is less starchy and holds up to boiling without falling apart
I peel them
And the dish mentioned above by Vikalina is a preparation rather than a potato variety but happens to be my favorite potato recipe as well.
cruncky roast potato! yum! or jacket potato, sorry dont know the specific names of them
peeled red potatoes grown in my own garden
I think its called jersey royal potato or somthing and its delicious.
i like the red russet for stews - no peeling or losing important vitamins
also the yukon gold - great flavor
baked tattie with cheese, i fancy one now since you mentioned it.
Whatever Mr. Potato head is made of. I would never cook him no matter what method.
I love the humble Maris Piper. Floury texture great for mash or chips. My all time favourite is roasting in goose fat though!
Boiled red potatoes make the best Homemade Mashed Potatoes. Smooth and creamy. Idaho Spuds make the best baked in my opinion.
Yukon Gold
All.
I like Idaho bakers for baking potatos..they have higher starch and are fluffy
Sometimes I like simple "new potatos" for boiling...
I like Yukon Gold for my boiling potatos..mashed or used in salads..they tend to be a lower starch, are waxy.
my dad grows them in the garden and they are proper nice! i like em mashed with loads of butter and cream, cheese and little bit of english mustard YUM!!
Jacket Potato!!
depends, I love Anya potatoes as they are waxy and are great with the skins on in salads and cooked into casseroles
Maris Piper and King Edward make great chips, roasties and mash
Jersey Spuds - I feel they had more love in the ground
new red potatos with the skins on and lots of butter!!!!
jacket potato with butter and loads of beans
Yukon gold. They boil fast and give a buttery look. I peel boil mash add salt butter and a dab of sour cream with enough milk to moisten,Mash Mash. I would never think of growing them, going to the store is much easier.
Yes, I do grow my own - and my favourite varies, according to the time of year. First earlies (for me) have to be Sharpes Express (require carefull cooking,as they can explode if not steamed) Second earlies - British Queens (cooked as above) Maincrops - for bulk and versatility, Navans. For flavour - Arran Victor -(blues) Really, unless making chips or roasties,or mash- spuds should not be peeled,in my opinion.