Much has been said about flavour & resistance & earliness & cookability & showability, but little about the chef's point of view.
As one of those, I rate highly the oval, shallow eyed tubers.
what? Irrespective of taste? ;D
I'm planting Estima (waxy baker - my favourite even if you can get 'em in half the supermarkets) Royal Kidney in lieu of International Kidney which the HDRA didn't have this year, Red Duke of York because they taste so nice and Kestrel because everyone says they're so good and I've never tried them! Oh and Rocket in a tub in the back garden.
My mains are Ratte, Pink Fir Apple and Sarpo Mira. I grew the latter last year and we have them for Christmas - not bad! But the Rattes and PFAs are salad spuds after the kidneys are done - yum!
This cook prefers waxy!
Must rejuvenate my mint ready for the first diggings...
moonbells
I can't honestly say that I've ever had a noticeably unpleasant one, Wardy - but, of course, we've had some outstanding ones.
I just like those that take about 4 strokes of the thingy ( or those like PFA which don't need peeling) but, of course, if you'll come along to do it, try these!! Great when you're doing mash for 14? Bought unseen at the Market.