Which are the best potatos for roasting?

[XmisterIS]

I like them peeled, chopped, par-boiled, tossed in butter and then roasted for an hour.

But which variety is the best for a super-creamy inside and a well crunchy outside?

I tried it with Tesco Value White Potatoes (that's what they're called - White Potatoes) and they were godawfull

 

[marinyork]

Avoid Maris Piper like the plague.

 

[Wheeledweenie]

I use King Edwards normally but must admit that those Rooster potatoes are very good.

Value potatoes tend to have too high a water content in my experience.

 

[marinyork]

I use King Edwards normally but must admit that those Rooster potatoes are very good.

Value potatoes tend to have too high a water content in my experience.

They are the ones: King Edwards .

 

[dan_bo]

Red 'uns tend to be pretty good roasters as well.

Tip: Don't go to tescos.

 

[TVC]

Vivaldi are very buttery and crisp up well. Sometimes I roast whole baby new potatoes and serve with steak. <goes off to amend shopping list>

 

[dustystreet]

Aunt Bessie's every time!

 

[TVC]

Red 'uns tend to be pretty good roasters as well.

Tip: Don't go to tescos.

This tip works well across life, not just in relation to potatoes

 

[tyred]

You can't go wrong with Kerrs Pinks.

 

[dan_bo]

This tip works well across life, not just in relation to potatoes

Yep!

 

[swee'pea99]

King Edwards every time. (Never heard of tossing them in butter...can it take the heat? I always use lard.)

 

[XmisterIS]

Preferably done in goose fat or duck fat or beef dripping.

Holy shoot, that sounds good!

Being a connoisseur of all things chip and roasted potato, I am on a mission to provide assembled Christmas guests with a roast potato experience that they will remember for years to come ...

 

[XmisterIS]

[quote name='swee'pea99']King Edwards every time. (Never heard of tossing them in butter...can it take the heat? I always use lard.)[/QUOTE]

Sometimes I use olive oil, seems OK!

I've done fantastic roast potatos and awful ones, never really thought about the variety.

King Edward seems to get the popular vote here!

 

[mr Mag00]

make sure you hassleback ur pots too!! more surface area for the goose fat

 

[theclaud]

King Edwards, Romano, Desiree for me. And reluctantly, those Rooster things (branded potatoes, FFS!). Goose/Duck fat, beef dripping, lard. In that order of preference. And don't forget to rough up the spuds after par-boiling and put them into very hot fat .