Potatoes..has anyone else noticed?
Discussion
That when you eat them mashed they seem to have a bit of a zing almost a peppery taste to them? I don’t ever recall them being like this years ago. Still love them particularly with a bit of swede mashed in with Cumberland sausages, peas and a thick dark gravy.
Think that’s what I’ll have for tea tonight, can’t wait!
Think that’s what I’ll have for tea tonight, can’t wait!
Potatoes are one of those things you have to be fussy about. You have literally hundreds (I have a database of 300+ UK grown) varieties of potatoes. Some better than others for various uses.
Then you factor in age (hold long they been stored), the actual quality and the cooking method.
So in short, no, not noticed any change in the Maris Piper or Maris Bard I use.
Sorry, no idea why they would be "fizzy".
Then you factor in age (hold long they been stored), the actual quality and the cooking method.
So in short, no, not noticed any change in the Maris Piper or Maris Bard I use.
Sorry, no idea why they would be "fizzy".
A few days ago I read that a speciality potato grower in Northumberland, no longer able to sell to hotels and restaurants, is the sell some of their range through Tesco. This is their website: https://heritage-potatoes.co.uk
They could be the answer if you'd like non-fizzy spuds.
They could be the answer if you'd like non-fizzy spuds.
paulguitar said:
Since we are talking potatoes, I would like to just point how amazing a jacket potato is when done properly.
I just rub olive oil into the skin and sprinkle with sea salt, and then around 90 minutes in the oven. What emerges punches WAY beyond its weight!
Punch some holes into it all around with a fork as well then rub with the oil and salt, crispy on the outside and nice and soft on the insideI just rub olive oil into the skin and sprinkle with sea salt, and then around 90 minutes in the oven. What emerges punches WAY beyond its weight!
paulguitar said:
Since we are talking potatoes, I would like to just point how amazing a jacket potato is when done properly.
I just rub olive oil into the skin and sprinkle with sea salt, and then around 90 minutes in the oven. What emerges punches WAY beyond its weight!
I microwave them for 5 minutes, put a stainless steel kebab squewer through them, olive oil and salt and in. the oven on number 9 for 20 mins. I just rub olive oil into the skin and sprinkle with sea salt, and then around 90 minutes in the oven. What emerges punches WAY beyond its weight!
I reckon that's perfection.
I know nothing little potatoes, but have never tasted a pepperiness.
I do know that microwaving then in the oven makes for a great quick baked tater.
I also know that the Irish grocer I shopped in when I lived in Luton would usually have about 20 different varieties on sale at any given time, and many of his customers would buy a few different varieties on each visit, so there's one small section of England that does know about taters.
I do know that microwaving then in the oven makes for a great quick baked tater.
I also know that the Irish grocer I shopped in when I lived in Luton would usually have about 20 different varieties on sale at any given time, and many of his customers would buy a few different varieties on each visit, so there's one small section of England that does know about taters.
As someone posted earlier in this thread, potatoes are not just potatoes, there are hundreds of varieties of potato which have very different characteristics - taste & texture being two of them.
The default / generic potato offered by greengrocers / supermarkets may well be a different variety to normal at the moment, as supply and demand will be different - this might explain any difference in taste
Different varieties of potato suit different cooking methods. For those that love jacket potatoes, I recommend trying either Marfona or Elfe (available in supermarkets under the Albert Bartlett brand). The variety of potato used makes a massive difference to the end result.
For roast potatoes, either Kestral or Rooster (another Albert Bartlett) produce excellent results.
For a real treat, steamed jersey royals at the beginning of the season are on another level completely. They really are worth the money that is charged for them.
The default / generic potato offered by greengrocers / supermarkets may well be a different variety to normal at the moment, as supply and demand will be different - this might explain any difference in taste
Different varieties of potato suit different cooking methods. For those that love jacket potatoes, I recommend trying either Marfona or Elfe (available in supermarkets under the Albert Bartlett brand). The variety of potato used makes a massive difference to the end result.
For roast potatoes, either Kestral or Rooster (another Albert Bartlett) produce excellent results.
For a real treat, steamed jersey royals at the beginning of the season are on another level completely. They really are worth the money that is charged for them.
21TonyK said:
<snip>
(I have a database of 300+ UK grown) varieties of potatoes.
One just has to ask why?(I have a database of 300+ UK grown) varieties of potatoes.
I know every bloke has to have a hobby but this is out there
Unless you're a market gardener of course!
omniflow said:
<snip>
For a real treat, steamed jersey royals at the beginning of the season are on another level completely. They really are worth the money that is charged for them.
x100For a real treat, steamed jersey royals at the beginning of the season are on another level completely. They really are worth the money that is charged for them.
Although are they not quite as good/consistent as they once were?
Just age degradation of tastebuds/no longer use seaweed compost/over cropping perhaps.
WRT original post I've never noticed pepperiness in an unseasoned spud regardless of cooking or type.
Fine beans on the other hand most definitely. First time I had some of what I assume is a varietal thing I thought I'd used a dirty pan from cooking curry!
Mash for me is best with a very slightly waxy variety such as Desiree.
Always a bit of pepper added.
Meeten-5dulx said:
Pit Pony said:
I microwave them for 5 minutes, put a stainless steel kebab squewer through them, olive oil and salt and in. the oven on number 9 for 20 mins.
I reckon that's perfection.
This! I reckon that's perfection.
Best jacket potato cooking method.
Sea salt is preferable (to me)
I shall report back.
Pit Pony said:
I microwave them for 5 minutes, put a stainless steel kebab squewer through them, olive oil and salt and in. the oven on number 9 for 20 mins.
I reckon that's perfection.
Okay, that is indeed a very good method, perhaps even a teeny bit better than oven-only!I reckon that's perfection.
Edited by paulguitar on Friday 22 May 20:51
jet_noise said:
21TonyK said:
<snip>
(I have a database of 300+ UK grown) varieties of potatoes.
One just has to ask why?(I have a database of 300+ UK grown) varieties of potatoes.
I know every bloke has to have a hobby but this is out there
Unless you're a market gardener of course!
Largely because I'm a bit obsessive about food in general, and its my job. Food that is, not being obsessive.
21TonyK said:
jet_noise said:
21TonyK said:
<snip>
(I have a database of 300+ UK grown) varieties of potatoes.
One just has to ask why?(I have a database of 300+ UK grown) varieties of potatoes.
I know every bloke has to have a hobby but this is out there
Unless you're a market gardener of course!
Largely because I'm a bit obsessive about food in general, and its my job. Food that is, not being obsessive.
Lots of variation in potatoes as has been said, as well as variety, where or how they are grown also plays a part, as does the season.
My family grow commercially & have the pick of quite a considerable number of varieties which are grown with us for a few years before being passed on down the multiplication line. We obviously eat & try them when doing test digs & this years house favourite will not necessarily be the same next year, but the same ones usually appear in the top group
The same variety tastes different depending where it’s grown too & there is no guarantee that’s consistent as we near the end of the season & bits & pieces are marketed & moved around the country.
Local tastes also vary very widely so there are considerable opinion on what they should taste like. interesting the first comment mentioned similar sounding Maris Piper & Maris Bard which are two very different potatoes, we’ve grown both (although Bard no longer). The 1st is a good high dry matter potato which used to be favoured by chipshops before newer varieties took over, the second is not & would never be on a plate in any form In our house growing up, but there was obviously a market somewhere as folk kept buying them!
My family grow commercially & have the pick of quite a considerable number of varieties which are grown with us for a few years before being passed on down the multiplication line. We obviously eat & try them when doing test digs & this years house favourite will not necessarily be the same next year, but the same ones usually appear in the top group
The same variety tastes different depending where it’s grown too & there is no guarantee that’s consistent as we near the end of the season & bits & pieces are marketed & moved around the country.
Local tastes also vary very widely so there are considerable opinion on what they should taste like. interesting the first comment mentioned similar sounding Maris Piper & Maris Bard which are two very different potatoes, we’ve grown both (although Bard no longer). The 1st is a good high dry matter potato which used to be favoured by chipshops before newer varieties took over, the second is not & would never be on a plate in any form In our house growing up, but there was obviously a market somewhere as folk kept buying them!
AndyAudi said:
Lots of variation in potatoes as has been said, as well as variety, where or how they are grown also plays a part, as does the season.
My family grow commercially & have the pick of quite a considerable number of varieties which are grown with us for a few years before being passed on down the multiplication line. We obviously eat & try them when doing test digs & this years house favourite will not necessarily be the same next year, but the same ones usually appear in the top group
The same variety tastes different depending where it’s grown too & there is no guarantee that’s consistent as we near the end of the season & bits & pieces are marketed & moved around the country.
Local tastes also vary very widely so there are considerable opinion on what they should taste like. interesting the first comment mentioned similar sounding Maris Piper & Maris Bard which are two very different potatoes, we’ve grown both (although Bard no longer). The 1st is a good high dry matter potato which used to be favoured by chipshops before newer varieties took over, the second is not & would never be on a plate in any form In our house growing up, but there was obviously a market somewhere as folk kept buying them!
My family grow commercially & have the pick of quite a considerable number of varieties which are grown with us for a few years before being passed on down the multiplication line. We obviously eat & try them when doing test digs & this years house favourite will not necessarily be the same next year, but the same ones usually appear in the top group
The same variety tastes different depending where it’s grown too & there is no guarantee that’s consistent as we near the end of the season & bits & pieces are marketed & moved around the country.
Local tastes also vary very widely so there are considerable opinion on what they should taste like. interesting the first comment mentioned similar sounding Maris Piper & Maris Bard which are two very different potatoes, we’ve grown both (although Bard no longer). The 1st is a good high dry matter potato which used to be favoured by chipshops before newer varieties took over, the second is not & would never be on a plate in any form In our house growing up, but there was obviously a market somewhere as folk kept buying them!
jet_noise said:
21TonyK said:
jet_noise said:
21TonyK said:
<snip>
(I have a database of 300+ UK grown) varieties of potatoes.
One just has to ask why?(I have a database of 300+ UK grown) varieties of potatoes.
I know every bloke has to have a hobby but this is out there
Unless you're a market gardener of course!
Largely because I'm a bit obsessive about food in general, and its my job. Food that is, not being obsessive.
Bard for boiling, piper for mashing!
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