Second Early Potatoes. Potatoes are the all-star of the vegetable world in our opinion. Just my opinion - … For boiling, salads, braises and stews use waxy, smooth textured potatoes. They are a good source of vitamin C, a source of dietary fibre, folate, niacin, pantothenic acid, thiamin and magnesium, and contain potassium. 2. Texture, cell structure and protein content all effect the suitability of potatoes and age has an effect. Look for firm, blemish-free potatoes. Nadine seed potatoes are one of the most successful varieties, introduced around 1987 by famous potato breeder, Jack Dunnett. It is best suited for baking, roasting, wedges and mashing. Potatoes are a good source of vitamins C, B3 and B6 (niacin). This potato is good for mashing, steaming, boiling, microwaving and salads but not good for roasting and can have a dry texture when cooked. Factors like soil, crop maturity and skin thickness can affect the outcome of these readings - they are only a guide... don't get hung up. The variety is best suited to boiling and salads although it can be roasted sucessfully. A cream skin and flesh identify the Nadine variety, with a firm and waxy texture. Kipfler Known for their unique finger-like shape, Kipfler potatoes are great for roasting and baking. Cyprus potatoes are widely used in the middle east where the Jersey Royal might be used in Britain. A yellow skinned white fleshed potato. Apply Seeds & Cereals Potato Fertiliser at a rate of 60-80 grams per metre of row. It is most suitable for boiling, salads and mashing. Jazzy is the brand name for a small, waxy, set-skinnned potato. Potatoes are gross feeders, feed every three to four weeks during key growth periods. Some potatoes can be used for most cooking methods so look for general purpose potatoes For chips, baking, mashing, roasting and wedges use floury, fluffy textured potatoes These good all-rounders have moderate starch content and are not too floury, not too waxy – … Pests, drought, inadequate sunlight, disease and poor soil will greatly reduce the amount and size of potatoes you harvest. Good For; Boiling, Mashing, Baking and Roasting. Grow in bags, containers or in the ground. Nadine produces a very high yield of bright attractive tubers for the fresh market. The potato varieties mentioned on this web site are suggestions only and there are many more available. For baking, roasting, mashing and also making chips and wedges use floury, fluffy textured potatoes. They have been cooked in exactly the same way. Good all-rounders. If you are expecting frost and your potato plants have not died back yet, cut the stem back about a week before the frost so that the potatoes will begin the curing process. Creamy white skin with a light gold/creamy flesh. Floury potatoes have more starch and are good for baking, mashing, roasting and making chips. The famous Golden Wonder crisps were named after the variety of potatoes they were made from which has very high dry matter. Floury potatoes are softer and break up more easily. That makes them good for things like stews and casseroles...and Bombay Aloo. Maincrop Potatoes. 2kg Bag - Average 25 tubers. It is best suited for boiling and salads. A red skin and cream flesh characterise the Romano varierty, with a soft, dry texture. Potatoes with high dry matter are generally best for chipping or roasting. It’s ideal for baking but is also suitable for boiling and chipping. A cream skinned white fleshed potato. These yellow-fleshed potatoes are waxy enough to stand up to Hasselbacking, but fluffy enough to make the best possible mash. Other varieties include the Pontiac, Kipfler, Bintje, Coliban, Nicola, Pink fir apple, Purple Congo, Spunta, Russet Burbank and Nadine. A red skinned white fleshed potato. Clean White Skin and Cream Coloured Flesh. The flavor of the potato is slightly buttery, which is why it works so well in mashed potatoes. A yellow skinned creamy yellow fleshed potato. That way the you can be confident that the potato will cook as expected. Mashed Potato Potatoes may be classed as 'determinate', with a compact and bushy habit, or 'indeterminate' with a wide-ranging, sprawling habit. Choose potatoes for end use, rather than specific varieties. Choose potatoes that haven't got any cuts or bruises.Choose potatoes without green patches or shoots. Notice how their texture is very different once cooked. Red skin potato with a yellow flesh. Buy potatoes suited for end use. Creamy, golden & buttery sweet - perfect for roasting, Baby-sized potatoes with grown-up flavour, The best potatoes grown by the people who really dig them, There is hardly a savoury dish that doesn’t taste better with an onion. NADINE is a variety favoured by producers as it is a dependable yielder of marketable product. It is a leading variety with a proven track record in both North Temperate and Warm Southern climates. A moist potato which is slightly waxy but still able to be used as an all purpose potato. To ensure a good crop, do not neglect them! These potatoes are low in water content and high in starch. A deep purple potato which will add striking colour to any dish, originally from the Andean mountains. It will hold its shape and is best boiled, used in salads or added to casseroles. Wilcox cook-test potatoes and then label them accordingly. New Season potatoes such as Perlas are also ideally suited to boiling. Desiree potatoes are good for roasting, chipping and mashing. Perhaps surprisingly, they've also got 80% less carbs than rice or pasta. A yellow/brown skinned potato with a yellow flesh. The fine, filmy skin of new potatoes can rub off, but other potatoes should have no bald patches. And for crispy roasted potatoes, nothing is better, they get a good crackly crunch and a creamy interior that cannot be beat. You get the best results when choosing a potato that is right for your selected cooking method. Nadine potatoes tend to be very popular at the supermarkets. Potatoes prefer a slightly acid soil (pH 5–6) so avoid applying lime to areas where potatoes are to be grown. The most common varieties available would be Agria, Fianna and Red Jackets. Potatoes are one of the most versatile natural foods that can be cooked in so many different ways, so to get great results you need to pick the right type of potato. Baked, they are less of a disaster, but they don’t turn out as nice and flaky as do floury potatoes when baked. Purple Majesty. The white, waxy flesh has good flavour. Nadine potatoes tend to be very popular at the supermarkets. The most common varieties would be Nadine and Draga. Benefit from 'chitting' prior to planting. Full flavoured potato, tending towards being floury. Nadine tubers are round in shape with a clean white skin and cream coloured flesh. The numbers given for pest or disease susceptibility or resistance are to be read as indicators. It’s resistant to eelworm and has good tolerance to scab. They take longer to cook through, but they dont start disintegrating quite as quickly. It is grown for for the Inca Gold bag and is absolutely amazing roasted or baked. Choose potatoes that have no cuts, bruises, green patches or shoots. Estima make great potato wedges and jacket potatoes and are good for mashing and boiling. Potatoes are a high in carbohydrate and for this reason are an important source of energy in the diet. Some potatoes have moderate amounts of starch. They’re full of antioxidants, have a unique flavour and texture and can be mashed, baked or roasted. A cream skinned potato with a creamy/yellow flesh. Notes on the table above: 1. Potatoes are the third most grown crop after rice and wheat/maize but need the least amount of water to grow. They're rich in fibre, minerals and antioxidants and potassium, as well as being a great source of vitamins C and B6. Well rounded flavour. Has high resistance to eelworm and tolerance to common scab, with good resistance to haulm (foliage) blight and slugs - looks good on the exhibition bench too. Particularly suitable for wedges, roasting and chipping. Solanum tuberosum ‘Nadine’ bears uniform-sized round tubers with smooth skin and shallow eyes, and a good, somewhat sweet taste and firm flesh. Full flavour tending to waxy. A yellow skinned, golden flesh variety that is full flavoured and has an obvious sweet buttery taste. A white skinned potato with a white flesh. Small, new potatoes. To make your shopping hassle-free we have put together this handy guide to help you get great results every time. The potatoes were assessed for yield and the number of potatoes that grew to ‘jacket’ size. Harvest approximately 13 weeks from planting. A S Wilcox & Sons Limited. One of the most versatile varieties – fantastic boiler that is equally good for baking, roasting & mashing. These potatoes have a high water content and are low in starch. Choose your potato according to how you want to cook it. It makes them an excellent boiling potatoes, also good for baking. The most common varieties would be Nadine and Draga. All in all a good tasty potato to try. Some varieties characteristically have skins which look netted or have eyes in them. Colleagues at BBC Good Food Magazine then cooked them and assessed them for texture and taste. Tending towards being floury. New Season potatoes such as Perlas are also ideally suited to boiling. A full flavoured potato which falls in the middle of the range between waxy and floury. Examples of these potatoes would be Vivaldi Gold, Rua and Moonlight. Dundrod are good for boiling. Creamed skin with a white-flesh. It is most suitable for boiling and salads. So this week let's look at a real simple but tasty, fluffy mashed potato. They have a dense texture and retain their shape during cooking. Nadine potato seed is one of the most succesful potato varieties introduced by Jack Dunnett. Maris Piper and King Edward make particularly good roasting potatoes. Plant up from March to late May. Another fact, Australia has a world class potato research station at Toolangi in Victoria where they have developed varieties such as Otway Red and Toolangi Delight. A smooth looking potato is not necessarily better than a misshapen one. A high yielding seed potato variety, Nadine produces many tubers at the root and are a popular showbench variety. Romano Potatoes. Full flavoured and tends to be waxy. Here the results, ranked in order – the best first. A full flavoured floury variety with a dry and delicate texture. Mild flavoured, tending towards being waxy. Reasonably high in dry matter, so good for baking/roasting, yet will also hold together when boiled. What to look for when buying potatoes © Nadine: shiny, cream-skinned with shallow eyes and is available in gourmet sizes but has little flavour and due to high moisture content does not fry well. Larger potatoes, ideal for baking and roasting. These photos are three different potato varieties. Don’t use waxy potatoes either for making baked potatoes with. Anya are perfect for salads (served whole). When you see whitewashed potatoes in your supermarket, chances are it is probably a Nadine. Very high yield of uniform round tubers, white skin, pale creamy centre and firm waxy texture - good all round potato. Use floury potatoes instead. An all purpose potato suitable for most end uses. Another shy flowerer. New potatoes are much more perishable than their fully grown, perfect-for-root-cellar cousins, and should be eaten within a few days of purchase. The former are better for small gardens and include most modern cultivars. For potatoes planted in garden beds feed with a specialty fertiliser like Tui Potato Food, which contains high levels of phosphorus and potassium promote healthy tuber production and plant growth. Very high yield of uniform round tubers, white skin, pale creamy centre and firm waxy texture - good all round potato. Nadine are a pale cream fleshed potato, with a firm moist waxy texture and no after cooking discoloration. Utilization: Fresh Market Maturity: Maincrop (95-105 DAP) They have a dry and delicate texture, break up easily when cooked and absorb a lot of liquid and flavour. Avoid those that are cracked, have sprouts, wrinkles or green tinges. A general purpose potato suitable for most end uses, a great all rounder. King Edward Potatoes ... Nadine Potatoes. For baking, roasting, mashing and also making chips and wedges use floury, fluffy textured potatoes. Best suited for chips, roasting and mashing. They contain dietary fibre and carbohydrates (provide energy for physical activity). Waxy potatoes are firmer and hold their shape. It is an all purpose potato suitable for most end uses especially mashing and baking. Nadine tubers are round in shape with a clean, white skin and cream coloured flesh. "New potatoes, such as Nadine potatoes, are creamy and have a yellow or white waxy flesh that's firm and good for baking," says Barnier. These good all-rounders have moderate starch content and are not too floury, not too waxy – they sit between the two ends of the spectrum. Instead, they turn out rather dense, heavy and uninteresting. These potatoes have a high water content and are low in starch. The British Potato Council uses a scale to rate potatoes from one to 10, with waxier potatoes … A cream skinned potato with a white flesh. Romano and Mozart have a higher dry matter content than say nadine and harmony. Why potatoes are good to eat. Plant up from March to mid May. 2020 A consistently good all-rounder, Osprey potatoes are particularly good when baked thanks to their smooth skin. Mashed, fried, or just as skins, potatoes rock our world in so many ways.And preparing a great potato dish doesn't have to be difficult -- it can be has simple as throwing them in the oven with some butter and salt. PCN         Susceptible            Resistant          Partially Resistant, Blt = Potato BlightCS = Common ScabPCN = Potato Cyst Nematode, Home | Contact Us | Starting Seeds | Raised Garden Beds| Questions With Answers |List of Veggies | Container Growing | Garden Compost | Privacy Policy. They have a dense texture and retain their shape during cooking. Types of Potatoes … Particularly suited for mashing, roasting, wedges and baking. Desiree are good for everything: potato wedges, jacket potatoes, chips, boiling, roasting, gratins. Full flavoured, falls in the middle of being floury and waxy. Spread evenly and cover with 1-2 inches of quality soil or Seeds & Cereals Compost before placing tubers on top. A high yielding variety, Nadine produces many tubers at the root and are a popular showbench variety. The coloured skin and … 'Karaka' (10.5kg yield): Good sized tubers, and lots of them. Dutch cream potatoes have an extremely creamy and buttery flesh which are great for adding to purees and soups. Full flavoured, tending towards being floury. A white skinned potato with a yellow flesh. A white skinned potato with off-white flesh. Nadine potato seed is one of the most succesful potato varieties introduced by Jack Dunnett. 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