A Potato Query!

[Gardeners Delight]

Hi, this is my first year growing potatoes so this might seem a stupid question My 1st earlies ~ Red Duke of York's are very big (about fist sized) and are tending to turn to mash on cooking : so can I leave them in the ground to grow and 'harden off' like main crop potatoes or should I carry on using them now? Thanks in advance

[Lesley Jay]

I was always told that only main crop potatoes can be stored for use over winter. With earlies I leave them in the ground until we are ready to eat them. We just dig up what we need for a few meals and leave the rest. But don't leave them too long or the slugs will get them! If the potatoes are breaking up when you cook them try steaming them. They should stay together that way.

[sewer rat]

When the OH bought red Duke of York from our local greengrocer and boiled them, they too disintegrated, so after a couple of times we gave up and resorted to a different variety. However, as LJ suggests try steaming them and they should stay whole. There are other varieties that this applies to and indeed this was dicussed in some detail on a much earlier thread - from memory British Queen was another that is better steamed - but I could be wrong

[Lesley Jay]

You are right Rat. British Queen potatoes need to be steamed and I find King Edwards are best steamed aswell.

[Gardeners Delight]

Thanks I'll just have to dust the steamer off & make sure I get to the garden centre earlier so I have more choice

[Alice]

With potatoes it's definately horses for courses. Some are better boiled, steamed, roasted or made into chips (never make them, don't like and can't stand the smell ) . I know there are expert growers and cooks out there so this is for newbies only.
To cook potatoes
All wisdom says boil for 20 minutes, but as you have discovered some potatoes go mushy so
gently boil for 5 minutes and check progress ( poke with a sharp knife)
if still rock hard carry on boiling
check after 10 minutes. If still firm carry on boiling for further 5 to 10 minutes and serve when knife stuck in comes out easily.
But if going frilly at the edges but hard in the middle then

A for boiled potatoes
pour off most of the water (leave about 1/8 to 1/4 inch of water in the pot)
turn down the heat to minimum setting
and with the lid on steam for 10 minutes.Check with knife and when soft pour off any remaining water and serve.

B for roast potatoes
Pour off all the water
Leave without lid for few minutes to get rid of steam
Sprinkle with flour and paprika (optional)
Tip into roasting tin of hot oil ( vegetable, olive, duck fat whatever you have and like)
Place in oven at 180 degrees for about 40 mins and serve

(and if you like you can then tip into frying pan with butter , garlic , lemon juice and any herb you like and fry over quite high heat for a few minutes and serve.)

King Edwards need to be steamed.
Rooster makes great roast potatoes.
Charlotte are great salad potatoes - with Anya and Fir Apple
Maris Piper - nothing dood to say unless you are making soup

Maybe other grapes will comment on great - and terrible - potatoes.