Author Topic: Best baking potato ? (Read 1836 times)

mangoes · « **on:** September 25, 2008, 13:58:06 »

Hi all, some advice please with so many potatoes to choose from. Which would be best for producing large potatoes that would be great for baking ?

Fork · « **Reply #1 on:** September 25, 2008, 14:56:52 »

Desiree...............great baker!

RobinOfTheHood · « **Reply #2 on:** September 25, 2008, 15:29:29 »

Picasso have done pretty well this year for me, despite being hit by blight quite early. :)

sawfish · « **Reply #3 on:** September 25, 2008, 15:33:34 »

Floury tatties are best for baking in my opinion. Golden Wonder being the obvious one.

tim · « **Reply #4 on:** September 25, 2008, 16:19:18 »

We bake whatever we have & never complain!

Old bird · « **Reply #5 on:** September 25, 2008, 16:22:06 »

King Edwards or Maris Pipers!

Old Bird

;D

saddad · « **Reply #6 on:** September 25, 2008, 16:35:01 »

Welcome to the site Mangoes... Red Duke of York but they aren't as big as some of the others recommended.. :)

Kea · « **Reply #7 on:** September 25, 2008, 17:02:15 »

I'm going to second Old bird!

manicscousers · « **Reply #8 on:** September 25, 2008, 18:17:45 »

hiya, mangoes, welcome to the site ;D
we grew desiree, fab size, lovely bakers

tim · « **Reply #9 on:** September 25, 2008, 18:47:01 »

RDY? One doesn't usually regard First Earlies as Bakers?

Maybe you're setting a trend, Dad??

saddad · « **Reply #10 on:** September 25, 2008, 18:54:33 »

Trust me Tim they make great baked potatoes, if a little early in the season!! ;D

tim · « **Reply #11 on:** September 25, 2008, 18:58:41 »

Even PFA!!

valmarg · « **Reply #12 on:** September 25, 2008, 19:14:19 »

Our favourites would be Marfona and Saxon.

calmarg

amphibian · « **Reply #13 on:** September 25, 2008, 20:46:09 »

I bake anything and everything and am rarely disappointed. I've had some great baked spuds from first earlies. I swear by Cherie which is a salad potato.

Dadnlad · « **Reply #14 on:** September 25, 2008, 21:05:49 »

Another vote for Saxon
Agree about red D of Y later in the summer when they go floury
Charlotte are nice if they bulk up enough ::)
Cara ?

sawfish · « **Reply #15 on:** September 26, 2008, 00:46:42 »

I think how you prepare them is important, I always make sure they're damp and cover them in salt . Then you get a lovely crispy outer.

hopalong · « **Reply #16 on:** September 26, 2008, 01:34:05 »

Desiree are great for baking. Red Duke of York are no good for anything else, so you may as well bake them. They are too floury to boil or steam.

Froglegs · « **Reply #17 on:** September 26, 2008, 09:20:09 »

Picasso is the one for me. :)

keef · « **Reply #18 on:** September 27, 2008, 12:24:33 »

Cara are my favorites - they can be massive too.

mangoes · « **Reply #19 on:** September 29, 2008, 19:35:46 »

Thank you all for the advice, gives me a few options to try out.

Cheers,

Mangoes

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Author Topic: Best baking potato ? (Read 1836 times)

amphibian