Topic: Not exactly baking shape!

[tim]

Sarpo Mira - in case you're interested.

[galina]

Agree - not exactly bakers.  The only comment I have is that I was told to dig these up later.  Late September/early October.  Mine last year were bigger and rounder.  But if blight was an issue (they are only blight resistant after all!, not blight proof) you had no choice.

[brownowl23]

Ive got Sarpo Miras still in the ground. Hoping that they will be growing nice and big. Not planning on lifting them till at least end of september.

[tim]

Mine are a sprawling mess - so easier now. And big enough for me.

[Obelixx]

We very rarely eat potatoes but if I want to do baked, I do Baked and hang the size and shape.

However, far more likely to do them Italian roast style - cut into small chunks, spread in an ovenproof dish and douse with liberal chopped garlic and rosemary then a drizzle of olive oil and s&p.  Shake about then bake at 200 till golden and crusty.  Shake once or twice during cooking.  Time depends on quantities so about 35 to 40 minutes for we three but longer when we have guests.

[tim]

Agree!

[Jayb]

Mine are still in the ground  :-\

Mmmm that sounds good Obbelix, will have a go tomorrow  :)

[chriscross1966]

If that's a 2.27 Kg mushroom basket then there are some woppers in there! Hope my Mira's amke it to that size.... lots of spuds still in the ground though will be harvesting a lot this weekend.... not the Mirass, Axonas, PFA or Congo though.
I'll bake anythign though, even PFA.... I love baked potatoes....

[cornykev]

No two look the same.   ???       ;D

[pumkinlover]

I think they look preety good  Tim :D

[tim]

If those were a bit varied, try these!!

The large one is over a Kilo. Cara. Usually more consistent.

[Digeroo]

I find they bake ok if you cut them in half or thirds.

I love Italian roast pototoes there was a lovely place which sells them for take away just to the side of the main railway station in Rome.  Very tasty.  I use Herbes de Provence (Lidl) on mine. 

[Alex133]

Love the sound of Obbelix's Italian pots so much have written in my recipe notebook for trying out asap