'Rooster' potatoes - any views from cooks and chefs?!
'Rooster' potatoes - any views from cooks and chefs?
This variety has appeared recently, and gets good reviews on web sites, yet I find they are very poor, when compared to Maris Piper, Desiree, Cultra and the Pentlands. Dagnabbit, I've been cooking for 32 years, and I've never been beaten by a spud!
Any views?
Answers:
I agree they're rather overhyped as a potato 'du jour' form of '42', but they have performed well for me as roasting potatoes, and likewise in the bakery in potato-based pastry, and that is really due to their high dry-matter content which is one thing that's not hype over fact in my experience. I do like them in those two particular and limited roles, and I do select them for that, but not particularly for any others where I'd say any of the 4 vars you mention outperform them easily.
My $0.02's worth... :-)
Source(s):
prof. patissier.
apotatoes a potato direrent brands are better for different things, we have bought rooster and have done jackets mash, roast and they seem fine to me. but i dont think there anything special as they made out to be on tv, i get same results from non branded pots too.