Best spuds to grow

[Bryan]

I always use 1 part full cream milk to 10 parts water, last year blight can be a few plots away but mine survived.

Squashman, how often do you spray with this, it sounds a cheaper way of stopping blight, if it does of course, other than Difane, always looking forcheaper, chemical free solutions, advice would be appreciated,
regards, Bryan.

[Bryan]

[Robert_Brenchley]

The one time I grew those, not long after I got  the plot, they came out so riddled with wireworm they looked like sponges. Since other people sing its praises, I'll try again sometime, since the wireworm problem is long gone.

[posie]

First time growing them this year, but I did Pentland Javelin as first earlies, Maris Peer as second earlies and I've got King Edward as maincrop.  Didn't think much of Pentland Javelin but the Maris were gorgeous, not got round to the maincrop yet.  Next year I'm doubling my potato bed because the yield wasn't great, but that's probably more down to the poor soil. 

[1066]

... and, if you're lucky,  other attractions such as beer tents.

Thanks for the link - will check these out - and of course the beer tent!!

[Squashman]

Hi Bryan
I spray every 2 weeks giving the leaves and alround soaking.

[New Plot]

Artichoke

I grew some Red Duke of York this year and didn't like them boiled but my 15 year old said they made the best tasting roast spuds he has ever had!!  If my kids like something I will grow it again.  These were in pots at home.  Grew standard DOY at allotment and they were great.  Harvesting Charlotte at the moment and they are not very good this year.

[robbo]

Thank you very much one and all, especially for the links. I now have a good Idea about the tatties that will suit me. Next year I will only be growing one crop (walk before you run etc) and have decided on Desiree which seems a good all rounder for a novice like myself.

  Dave.

[hopalong]

I have completely fallen out of love with Red Duke of York this year. Tasteless and sloppy when boiled, but a good big crop. Charlotte on the other hand is wonderful in every way, proper new potato taste and texture and keeps quite well.

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I agree.  Red Duke of York are OK roasted but too floury for boiling or steaming. Charlottes are much firmer and tastier and I've managed to grow much larger ones this year than last year (which was my first as an allotment holder).  Charlottes also  seem to keep well in the ground and don't get eaten by slugs, so no need for sacks - just pick 'em and eat 'em.

[cambourne7]

had the same problem with RDY last year, they disentergrated when boiled.

What we did was chip them then par cook (5 min) and then leave to cool and dry a little.

We sprayed them in fry light although any oil spray would work then cooked for 25 min on 250 till you have crispy chips. which tasted yum.

Left my spuds in the ground and only picked a few 2 weeks ago which were very small this year, going to dig some out wednesday to check for size and for a food taste session and going to bring fresh new spuds from the lotty yum!

[gardening-gal]

We grew Homeguard this year and they are lurrrrrrrrrvely, very floury so perfect for roasting and chips, they fell apart when boiling so roasties it is LOL

[Barnowl]

Salad Blue(new to me this year) have performed very strongly:  good crop of tasty spuds, just a little weird looking since they keep their colour when cooked.

More than just a novelty :)



PS Also gave up RDY because it fell apart in the saucepan

[twinkletoes]

Same problem as lots of others with RDY - disintegrated when boiled.  So, to roast do you put them raw in the oven or do you just par boil for a few minutes?  Didn't grow them this year but have grown Maris Peer and Maris Piper instead.  Friend grew Foremost and they were lovely.  Might give these a try next year.
twinkletoes

[New Plot]

I parboiled mine but not for long.  They were very tasty as roasts.

[keef]

Desiree are very reliable, slugs dont touch them, very good cropper - i always grow them..

I found that spuds that break up when boiled are often much better is boiled in thier skins. You need to keep an eye on them though, just as soon as the skins burst there done..lovely laughin perties.

Peel off the skins once cooked (if you have asbestos fingers) - or you can then peel them on the plate as you eat, The OH's family (who are irish) eat them this way quite often. Or eat the skins and all as i do.

[meg_gordon]

I grew Wilja in tubs last year and got a lovely crop good amount and size - this year I have grown Epicures - mainly because locally grown potatoes sold during the summer are Epicures.  Good enough crops but not as heavy as Wiljas.  I have King Edwards as my main crop - growing in bags rather than barrels this year, just to see difference.

Meg