They are yellowish and waxy aren't they? I had some once but also wasn't impressed.
King Eddies are the best, for sure. Also like Maris Pipers.
I do make rather wonderful roasties, even though I do say so myself.
This year's crop of new potatoes are the best we've had for a few years. They were plentiful, even in shape and remarkably blemish-free.
As we always seem to, we left them a little late before harvesting them, so that they are slightly over-large for 'new' potatoes and have to be carefully watched so they don't 'flake' in the cooking before tender all the way to the centre - which truly 'new', conker-sized baby news don't do. But overall we were delighted.
Any left-overs were delicious sautéd in a scrap of butter/oil ntil crisp and golden.
I just wish I could remember the name of the variety, a new one, which we chose over old favourites like Home Guard and Pentland Javelin.
King Edwards are the best and what the Furby family always had for Sunday and Christmas dinner. I miss them.
It is so annoying not being able to remember things isn't it. I try and write as much down as possible now but then become overwhelmed with where it is written down so I am resigned to just not knowing what I don't already know.
Merry family will be well prepared for the next disaster growing some of your own food already.
Cara is another good variety. They have pink eyes similar to King Edwards. I tried Roosters recently but wasn't impressed with them. Estima often pop up at a good price and they're ok-ish but not the best.
Your home grown ones look nice, Merry. Do you use duck fat for the roasters?
Goose fat, easily obtainable since Goddess Delia recommended it one year for roasties and everyone flocked to buy it. But it is good. Always have a jar in the fridge.
I used to use butter/veg oil half and half, and to be honest that was pretty good too, though perhaps the goose fat is a smidgen better.
Funny, I liked the Bartlett Roosters, which made excellent, crisp and golden chips, rare among varieties these days. I know you said you weren't keen on the mash it made, though, but I thought it OK. Maybe not as light and white and fluffy as some?