The most common varieties would be Nadine and Draga. Best for roast potatoes. They're also a good source of fiber, vitamin B, and vitamin C. It's still important to scrub the potatoes under clean water to remove bacteria. I finally contacted some of my acquaintences in Teagasc, and spoke to them about the rooster. In the fryer, for the blanching stage, they cooked absurdly quickly, and pretty much had to be rescued, much sooner than I would have expected. Par-boil, shake up and douse in rapeseed oil, goose fat or dripping. A good Macca’s fry is the ultimate; hot, skinny, crisp and salty; it’s more about the crunch than it is the potato. Accompanied with a wedge of butter, a few boiled potatoes complement just about any dish. Please note that the Related links at the bottom of posts are nothing to do with me, and I'm aware that they might not be actually related. With its distinguishable russet-red skin, Roosters are a fluffy potato which can be used for most types of cooking. Spread the chips on a large non-stick baking tray and toss with the olive oil and celery salt. BEST POTATO VARIETIES The two varieties we recommend for the best chips are Maris Piper and King Edwards. Leave the peels on if you're cooking waxy or new potatoes. They should behave in a similar way to King Edward. How'd your week go? Look, I know cost isn’t much of a factor in potatoes, compared to, say, meat, or cheese, they’re  pretty cost-effective no matter how much you pay, but with Rooster, the 20% price premium seems unwarranted for what is really a bog-standard spud. 2 Place in a pan of cold water. Take your pick: from left to right, clockwise, maincrop baking potatoes such as Estima, wild card sweet purple, Carlous, Red Alouette, Pink Fir and Maris Piper. It is an extremely versatile variety and can work in many different potato recipes. It may be one of the simplest foods around, but a fair bit of work goes into perfecting the home cooked chip. The ultimate test of chip-making quality, long, very thin chips, to be served with sea-salt and mayo, aren’t really feasible, as Roosters are eccentrically shaped spuds that lend themselves to shorter, more chunky chips. Forget the Graham Norton specials and the cheap tinsel: We all know it’s crisp and fluffy roasties which contribute to making Christmas a good one. They were also quite watery, not good sign – wet spuds will never make crisp chips. For non-named … Try out the rooster potato in the delicious context of our perfect roast potatoes recipe or alternatively check out our wider potato recipes varying in cuisine, style and cooking type. Premiere are good for boiling and chips. Rooster potatoes are easily distinguishable by their russet red skin and shallow eyes are widely available. It combines delicious taste with a floury texture, and produces high yields of pink skinned oval tubers with yellow flesh. Much like jackets potatoes, look for good, large all-rounders such as Marfona, Saxon and Nectar. There is no secret or conspiracy. Cutting them into chips revealed that the faintly yellow-tinged flesh was marred somewhat by brown “freckles” – probably harmless but excised anyway. . I have a question – why, without inside knowledge – would anyone even consider looking at an Irish website, even if Teagasc had turned up in a Google search at the time, which it didn’t, for a potato grown and marketed in Scotland? Roosters have a fluffy yellow flesh and a deep earthy flavour, which lends itself particularly well to roasting, baking/jacket potatoes and chipping. 3 Bring to the boil and then gently simmer until tender (20-25 minutes). I live in Carlow where the spud was developed. Anyway, let me address your last comment. Thanks, but unfortunately the item adds very little to what I already know about Rooster’s origins, which is essentially nothing. ; With the distinctive yellow flesh, fluffy texture and intense potato flavour of the Rooster, it is no wonder that our unique chips have captivated chip lovers nationwide. I haven’t boiled them yet, though I’ll be putting some in a soup shortly, but given how quickly they fried, they’d probably bear watching. me – it’s WP’s screwed-up comments system. However: Poppie’s, one of London’s most respected chippies, blanche and deep fry Maris Pipers and Spanish Agria for their their idea of the perfect chip. There’re about 100 varieties of potato grown in the UK, yet you wouldn’t know it – there’s a tendency among big food outlets to only stock a few of the better-looking types. 3 Peel Rooster potatoes and chop into evenly … Into the oil for the final frying which, again, went more quickly than anticipated, and I was left with a basket of beautifully-golden, nicely crisp chips, with the ones I’d slashed sporting the requisite crunch. via, How I did on Twitter this week: 1 Mentions. Well Ron, your moderator didn’t like my last note and it has disappeared into cyberspace. You can use beef fat or good vegetable oil for frying chips. I’m now prepared to get a more basic, non technical answer to your question. Not limp and flabby, but apart from the artificially-induced crunchiness, quite definitely soft. So far, so good. As a general rule, most potatoes tend to fall into one of two categories; floury or waxy. Anyway, that Rooster was perfect for everything, I seriously doubted – the all-purpose spud, like an all-purpose cheese, was surely a myth, and deservedly so. I highly recommend getting any of their appetizers and beef related menu items.Some personal favorites include the… A starchy potato is best as it has a soft, dry texture, making it good for chips. Buttered new potato salads in the summer, jacket potatoes piled high with beans in the autumn, piping hot pie and mash in winter, roast lamb and roasties in spring, and fish and chips all year round. Spices for Different Potatoes. For the ultimate chip, gently par-boil them and leave to cool in the fridge overnight before frying. They are often fried or roasted and used to make chips or French fries. Russet Potatoes. Rooster is susceptible to foliage blight but tuber blight resistance is fairly good. Parentage: 2532/64 x Pentland Ivory (OP5059a58) via, How I did on Twitter this week: 1 New Followers, 1 Mentions. Or not. A couple of days ago, in need of a quick and easy meal – chips and fried eggs – I took the plunge and slit open the bag. I’m at a loss, though, to know what it was ever introduced – it certainly wasn’t filling a previousy unoccupied niche in the market-place, or even creating one for itself, as it’s utterly pointless, so I can only assume, based on the price, that it has a phenomenal profit margin. What the hell OP 2532/64 is, is not explained so, hey, we’re still no wiser. They thrive best in a hot oven with plenty of oil. Roosters have a fluffy yellow flesh and a deep earthy flavour, which lends itself particularly well to roasting, baking/jacket potatoes and chipping. 6 Add 1 tbsp oil and stir through to coat roughened potatoes. Healthy Potato Alternatives. How'd your week go? Teagasc potato varities are not genetically modified. Sorry, nothing I can do about it. Someone must have bred this spud, either naturally or via GM methods – it didn’t appear by spontaneous generation – the fact that no-one is saying anything makes me suspect the latter. Serve up Athlete, Pink Fir, Milva or Anya in a quick and easy potato salad. For chips and roasties, stick with Maris Piper and, for a decent all-round spud that does most things perfectly acceptably, there’s King Edward – all of them cheaper, by 20%, than Rooster. Don’t get me wrong, Rooster is a perfectly acceptable mainstream spud, but that’s all it is – as far as I can see, unless some hidden quality is going to make me live longer, or improve my sex life, or make people give me free beer, Rooster is little, if any, different to any other spud. If there’s one thing the British know about when it comes to cooking, it’s that there’s a potato dish for every season. If not, then why the secrecy? Texture: Quite … New Season potatoes such as Perlas are also ideally suited to boiling. 3 Peel Rooster potatoes and chop into evenly sized pieces. Both are readily available at supermarkets at reasonable prices. Rooster, I’m afraid, just demonstrates that the universal spud remains an illusion. Floury ones you want to bake, roast, and chip, while the waxy varieties are well-suited to boiling and using in a salad, or reserved for stews. BakingMashRoastChipsWedges. General information: The rooster has 40% of the home market. 1. 5 potato skins, mozzarella, cheddar and bacon bits with sour cream. Starchy potatoes are low in water and high in starch. I don't consider that sharing a common theme like, perhaps, food, means they're related, either. 2 Place baking tray in oven to pre-heat. Romano are best for boiling, mashing, roasting and jacket potatoes. The versatile and surprisingly nutritious solution to a quick n’ easy midweek … Boil Instructions: 1 Peel and cut into even pieces. He tweets @hughwrites. Arran Victory had a true victory with Heston Blumenthal who identified it as the best potato for making chips. Leaving them in the basket hanging over the fryer, while I brought the oil up to 190 deg. Give me a week or so. Simmer for 10 mins. via, How I did on Twitter this week: 2 New Followers, 9 Mentions, 5.52K Mention Reach. Britain’s favourite way to prepare a spud at home, Recipe of the week: Jacobs Ladder by Farmdrop Tom, How to have a sustainable and ethical barbecue, Cooking with kids: How to make meal times easy. I reside in the town where the potato was developed, and I know several of the researchers. The baking potato is the most common potato to be used for making potato chips, but other potatoes may be used as well. And please, don’t tell me about all the “wonderful” things that can be done with Rooster – I’ve read the hype, and the recipes “created specially” for Rooster, and it doesn’t do anything pre-existing spuds can’t do equally well, or better. As well as being Ireland’s most popular potato, the Rooster potato is now a best seller in mainland Britain. Do you want it or not. The ultimate test of chip-making quality, long, very thin chips, to be served with sea-salt and mayo, aren’t really feasible, as Roosters are eccentrically shaped spuds that lend themselves to shorter, more chunky chips. A product, whether it’s a multi-function printer or a potato, that claims to do everything, always turns out to be an exercise in compromise, even mediocrity. “It had the perfect balance of flavour and texture: the glass-like exterior crunching apart readily, the interior soft and delicately fluffy. This red potato is regarded as an all rounder, and has a very distinctive red skin and shallow eyes. Tuck into producer stories, cooking tips and provenance adventures, and join us in our mission to fix the food chain. Are they a hybrid spud, an old strain revived, or genetically modified? The fact that the rooster is grown and marketed in Scotland is irrelevant. Its not possible to get a simpler, layman’s description.

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