The veg team got together last week for our annual Roast Potato Night, an evening of serious carb consideration. With nothing except a conciliatory portion of greens and some delicious onion gravy, we set ourselves the formidable task of taste-testing 7 varieties of roast potato.
For the lovers of fluffy, cloud-like textures the Carolus took an early lead – with its “batter-like crust” and “heavenly” moisture, this was a variety with champion qualities. They did fall apart however after the gentle pre-boil – a result of over cooking? Or cause for a point deduction? Things were already getting complicated…
The thin, crispy skin of the Rudolph’s was something everyone could get behind – “the perfect crisp”, with a “gentle nutty flavour” and “well-balanced moisture”, was this going to be the variety to beat? Arran Victory’s “chewy edges” and Bluebelle’s “sweet, pumpkin-like flavour” proved no match to the memory of the Rudolph’s crispiness. Bellies heaving, gravy polished off and a few heart palpitations setting in, we lay our forks down to crown the Rudolph this year’s winner.
Potato gorging and merriment aside, the sad reality is that for many farmers the last few months of wet weather has resulted in waterlogged fields, leaving acres of potatoes stuck in the ground. We expect limited availability on some of our usual varieties – in particular the Picasso, but should have a consistent supply overall to meet your spud needs.
Next time, mash night!
