Last week marked one of the most anticipated events in the yearly veg calendar – the Unicorn annual potato tasting night. This beloved tradition is close to every veg team member’s heart, and this year, we put the roasties to the test (again, it’s definitely a favourite…).
Our very own Spud-master Stu roasted up seven different varieties, paired with two sumptuous festive sides and lashings of Nina’s onion gravy to assess each roastie’s “soak-up-ability factor.” Here are the Unicorn veg team’s top four roasters:
🥔 Carolus: Floury and crisp on the outside with lovely, light, fluffy centres – staff favourite for good reason!
🥔 Maris Piper: The quintessential roastie, balancing moist and fluffy insides with a classic earthy flavour and satisfying crunch.
🥔 Picasso: Creamy and smooth with melt-in-the-mouth moistness for a deeply satisfying roast.
🥔 Alouette: Fluffy, soft interiors with a mildly nutty flavour that crisps up beautifully.
We’re excited to try Maris Bard next, following John at Newfields’ recommendation. Typically waxy as an early potato, Maris Bard develops a fluffier texture and crispier roast later in the season. Look out for those later this week.
Which variety is your roastie go-to? Let us know!
