Just about everyone loves a tasty roast potato, especially served with Sunday lunch but not every variety of seed potato will produce the perfect roaster. Some potatoes are good all-rounders and some are more suited to boiling and mashing. Others are best for chips, baking or salads, but which ones are exceptionally best for roasting? We take a look at all the possible options to see if we can establish, which seed potato varieties make the perfect roaster and why.
First, what we should be looking for is a potato that will stay firm and not flake, break up or go mushy when being roasted. The potato must be able to form a crispy skin and turn an even brown colour when cooked. Also, when cooked, the inside should be fluffy and dry. More importantly it must have a great taste, which is improved due to the roasting process. The question is, should this be a white or red potato and does it really matter? Should you select first earlies, second earlies or maincrop seed potatoes?
A good way to know if you have chosen the perfect roaster is to first par boil the potato. If it forms a floury outer layer then you’ll know you have selected the right one because this floury layer is what makes the roast potato form a crispy skin. A useful tip is to always let par boiled potatoes dry fully before adding them to the oven. Some other potato varieties are often described as having a waxy texture when par boiled, which is due to a lower starch content. When roasted, these tend to be less crispy and not so fluffy inside, and are usually best when mashed or served boiled.
The best seed potatoes to select and grow for roasting are as follows:
● Maris Piper is a maincrop potato and ticks all the boxes. It’s an excellent potato for both roasting and chips. It has also stood the test of time and has become one of the country’s favourite roaster, although it’s not the best boiler.
● King Edward need no introduction. A maincrop variety potato and a trusted favourite for all the right reasons. They make great roasters and have all the qualities required to produce a tasty, crispy roaster.
● Desiree is a maincrop red variety and is one that’s very versatile. However, as a roaster it comes into its own with its delicious flavour and crispy golden brown skin.
● Picasso is another maincrop variety that gets the vote. Its pale yellow and pink skin are unmistakable but as a roaster it leaves quite an impression. Crispy on the outside, fluffy and tasty on the inside.
● Rooster is another maincrop potato and one of the best of the reds. It is very versatile, making it an ideal candidate for boiling and mashing, baking and chips. However, as a roaster, it’s right up there in the top 10.
● Charlotte, although a second early is a lovely roaster, which can be cooked in its skin. This variety is probably associated more with salads and one that should not be overlooked for the roasting dish.
● Apache is an unusual looking red maincrop potato with white patches. It can be scrubbed and roasted whole and has an unusual nutty and buttery flavour. It’s good enough to make the list.
Which is your favourite variety for roasties? Leave a comment below and let everyone know....
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