Potatoes, advice please!

So good to be able to enjoy guilt free wedges instead of chips! I got the idea from Slimming World.

I've never thought of baking sweet potatoes in their jackets. Must give that a try.

Sweet potatoes are great like that too Teetime, they are also great baked in their jackets, with some soft cheese topping.

I use baking potatoes to make wedges or large chips - parboil, drain well and spray with oil, (sprinkle with paprika or similar if you like spice) bake very hot oven they don't take long and you have some reduced fat chips- easy!

I try to avoid buying potatoes packed in plastic from supermarkets. I'm sure they are left around in the light for days on end and they are often greenish. I'm lucky because I have a greengrocer near me, and I can see the large paper sacks stored in the back room.

I use potatoes whether or not they are sprouting. A greengrocer friend of mine told me always to take the potatoes out of the plastic bag they are sold in, and leave them in a cool dark place, but not to eat them if they are greenish. I have found this difficult with some of the 'new' potatoes which seem to have a hue about them.

The only cool dark place in my house is the loft so I have to keep my potatoes in the fridge.

I would have thought that baking potatoes were great for roasting. Also for chips and mashed potato.

It would never occur to me to put potatoes in the fridge. I have a veg rack in a lower cupboard against an outside wall and all my veg goes in there. The only exception is salad veg, which does get into the fridge because it wilts quickly, but I was told never to put tomatoes in a fridge and they live in a small wicker bowl on the work top.

I grow my own potatoes and most of them are stored in sacks in an outhouse. I usually top-up my house potato bag once a week.

I use Navan potatoes as they are fluffy but don't fall apart on boiling. I use them for everything.
Today I'd run out of goose fat so used olive oil. Dgc commented that granny' s roasties (which they consider the best) were even crispier.

I just love Maris Piper potatoes. Can [and quite often] just live on them alone.

Here are the best varieties for different methods of cooking. I does make a difference

life.wilko.com/know-your-potatoes/

I have a good printed list in my cookery folder. Where I got it from I cannot remember. If I find it I will post it.

I only ever buying baking potatos. Use them for everything. I prefer larger spuds cut up for roasted pots. They seem to get more scrunchy.

We are the same as Deedaa Local shops do not sell loose potatoes and we would never get through a big bag. The bags of four baking pots. are baked, roasted, wedged and sautéed....all good. Just fluff them after par boiling and use goose or duck fat for excellent roasties.

With only the two of us I often just buy a pack of four baking potatoes and use them for either baking or roasting.

Baking potatoes are fine roasted.?

Fridge has always worked or me when it is only for a few days to stop them sprouting. Main compartment of my fridge isn't frost cold!

Just made some lovely roast potatoes using Estima. Only par boiled them for four minutes then gave the drained spuds a good shake to rough them up.

I know we should store potatoes in a cool, dark place. Last year I used the pantry in the kitchen but the peculiar weather this year resulted in my spuds sprouting and going soft very quickly. The fridge is getting full of Christmas goodies, I'm wondering about putting the spuds in a dark box, in the greenhouse…...

I totally agree with everything nellie said.

Estima should be fine. They're a good all round potato but don't overboil them at the beginning.

Hilda's DH is right about not storing potatoes in the fridge.

Phoenix Nice to hear from you, I think this is a very difficult time of year for you so (((Hugs)))

As for potatoes just scrape the shoots off as long as the potatoes are not soft.

My DH told me today that you shouldn't store potatoes in the fridge. Instead, you should put them in a cool dark place to keep. Apparently the starch in potatoes turns to sugar more quickly if you keep them in the fridge. On the matter of using baking potatoes for roasting, go ahead, I often use them this way without any problems.

Thanks for the responses, al appreciated!

Just checked the bag, and the variety is shown as "Estima" , don't know if that helps or not?

I use them all the time because I cba to peel smaller potatoes, and I've never had a problem.
It's purely the size as Eloethan says.