This weekend we harvested our main crop potatoes. We decided to grow Albert Bartlett Rooster which is a good all rounder and can be used for baking, mashing or roasting and I suppose this is what made it so appealing for us. Albert Bartlett is the UK’s leading grower and packer of potatoes; a family business for more than 60 years so they know what they’re doing. As promised the potatoes came out with beautifully pink skin and looked very attractive but the proof is in the taste. We decided to do a little culinary experiment and try the different methods of. Our results are as follows.
Nothing complicated with this one. 220°C for 1 hour turning them every 20 minutes. Served simply with a bit of butter. It turned out to be a good tasting baked potato with crispy skin that has a deep pink colour and a fluffy centre, exactly what you’d want from a baked potato.
Cut the potatoes into even sized pieces, bring to the boil and cook for about 20 minutes. Drain them and mash with double cream, butter, salt, pepper and a few chives snipped in. The mash was smooth and fluffy with an overall good consistency and excellent flavour.
Preheat the oven to 220°C /fan 200°C or Gas mark 7. We didn’t peel the potatoes, just scrubbed them and cut them in half before tossing them in a little olive oil. Sprinkle them with rosemary and thyme, crushed garlic, salt and pepper. Make sure they are all covered before placing them on a tray on the middle shelf. Cook for about 40 minutes or until they are golden brown and serve. These potatoes were excellent when roasted. They held their form whilst being fluffy on the inside and created a crispy skin.
We highly recommend Albert Bartlett Rooster just because they’re so versatile and if you’ve not grown them before it’s definitely worth giving them a go.