Potato varieties

[iain]

I've only recently (in the past year or so) started exploring potato varieties beyond what I consider the standards: Russets, Yukon Golds, whites, reds. Today, upon the recommendation of the friendly potato dealer at the Union Square Farmer's Market, I tried a batch of Peruvian Papa Amarilla potatoes.

All I can say, really, is "wow."

Roasted in olive oil, with a little bit of rosemary and salt & pepper, these were absolutely out of this world. Quite possibly the best potatoes I've ever had, totally blowing away the French Fingerlings that previously held the title.

So...which spuds are everyone else enjoying?

[jackal10]

All will be revealed on the 20th Nov in the massive EGCI Potato primer.

Salad Blue, Salad Red and Arran Pilot (first early), all grown in my vegetable plot. The red and blue are old varieties rescued by Heligan Gardens and sold as microplants by Mr Fothergill and other specialist suppliers. They keep their colour best if dry cooked: fried, microwaved or steamed

Edited November 15, 2003 by jackal10 (log)

[marie-louise]

A potato primer-be still my heart. I never met a potato I didn't like. These days I eat whatever my CSA delivers to me, mostly small new potaoes of one variety or other, supplemented by some nice organic Russets that are widely available around here. (They are thin-skinned and taste a lot less mealy than most Russets.) I notice that over the course of a week, the taste of the CSA's potatoes declines; they are best the day they are delivered. Jackel, I'm so envious that you can just walk out to your garden and dig yours up for dinner!

[guajolote]

All summer I bought Desiree - they're red-skinned and a little pink inside.

[guajolote]

I also like Russian Banana potatoes

[iriee]

try organic yukon golds! yummmmmmm! nice and sweet and earthy! its one vegy that you can really see a big difference in flavor!

[Ruth]

I use the Carola whenever I find them at Union Square and recently Paffenroth has had Bintje (one of Joel Robuchon's favorites), equally delicious. I certainly agree that the little Peruvian blues are delicious roasted and the farmers' market russets are so infinitely superior to the commercial variety. The downside - I'm tempted to cook potatoes in one style or another every day. Dr. Atkins must be turning over in his grave

[iain]

Thanks for the recommendations. Of those mentioned, I've never had many of those mentioned and will keep an eye out at Union Square and snatch them up when I can. Question: what's Paffenroth?

[guajolote]

I also like Rose Finn

check out the website, they have pictures of a lot of the varieties.

[gsquared]

Jackal10's Potato Primer is now live on eGCI.