porkedpie

Maybe a bit niche, but I miss Maris Piper and King Edwards. Russets and Yukon Golds make poor roast potatoes.
Anyone found any good varieties in the North East?

BristolUK

Funnily enough I read something on this only a couple of weeks ago.

Up here it's more or less Reds, Yellow, White and Russets.

I use Reds for pretty much everything and the article I read confirmed I was doing the right thing.

I make my roast spuds using an Actifry and they come out really well. No problem with oven space either.

karenkaren1

I only buy potatoes from Trader Joes. They are just called Gold potatoes 79c each. Really dislike any others here.

SanDiegogirl

Not in the NE but I have found that Red potatoes roast very well - using the Delia Smith recipe of par boiling, draining, giving them a good shake and then put into hot oil.

Nutmegger

I'm in the NE, and I use small red potatoes -- or the bags of varicolored small potatoes when I splurge. But I just toss in oil, season, and shove in the oven!

Pulaski

We usually roast the small red ones, but you should try the fingerling potatoes for a change some time. They also roast well and are a change from the usual potatoes - they have a very dense, almost waxy flesh. They also make a good salad potato - boiled then eaten cold.

porkedpie

OK seems like red is the consensus, will give them a try!

I also love roast new potatoes although very different from the classic roast dinner side - but they go super fudgy. I find the fingerlings OK, but really nothing to a Jersey Royal for that style. Fingerlings I've had aren't waxy enough.