SOPHISTICATED SPUDS MY A….

Journalists, like politicians work on the theory that if you say something, preferably loud or long, people will believe it. Here’s a typical piece of thick-cut tripe from the Grauniad, penned by one Lia Leendertz (surely an anagram?)

“It’s time to buy and chit potatoes so consider these French varieties – they’re more sophisticated than your average spud…”

She doesn’t say why. Do these varieties eat with a knife and fork? Do they drink their Martinis very dry?  The varieties mentioned are Amandine (long pale yellow tubers), Cherie (yellow flesh, pink skin – surely not named after Mrs. Blair) and Ratte (waxy texture nutty taste).

Actually I may be a tad unfair on Ms Leendertz. A second read makes me see the posh tubers  form a guardianoffer – 1kg of each for £14.95 inc pp UK.

What she doesn’t tell you is that Ratte are an absolute bugger to grow anywhere the weather tends to damp during Spring and early Summer. They are prone to rot and growing them is a dodgy prospect in Ireland as I can verify having tried several times and given up.

As for sophistication I’d put up 3 common or garden varieties with, I believe, far more class and clout. How about these magnificent maincrops – Rooster (One of Our Own, lovely pink ovals, fine general purpose spud, makes lovely mash and  super jacket bakers); Maris Piper (light tan skins, creamy coloured flesh, slightly waxy – the ultimate chipper) ; and Golden Wonder (pride of Wexford, thick ‘moleskin’ coat, crusty when baked and a peerless roasting spud). There are others, of course, but these three will do me for 90% of my tattie needs. If I want a salad variety Belle de Fontenay is, IMO, good as it gets and is also uncomplicated to grow unlike wretched Ratte and the low cropping, recently trendy and flavour-wise over-rated Pink Fir Apple.

Growing spuds is a doddle provided you turn over the patch well, allow the tubers to ‘chit’ nicely and plant (for most varieties) around Paddy’s Day. When the shoots come through the ground, protect them from frost and feed with fertiliser (organic or otherwise, to choice).

Unless you have a fair-sized plot don’t bother with maincrop varieties – they are cheap enough to buy and there are lots of good spud growers around. It’s good to have a few first earlies in – home grown ones always seem to taste best. Sharpes Express have great flavour and a fairly floury texture. Orla and Colleen are recent Irish varieties, developed with an eye on resistance to blight.

So, spudsophistication, a bas les Grenouilles. Go, Ireland.

Good spud sites: Ireland’s own The Daily Spud http://www.dailyspud.com;  Love Potatoes (UK potato marketing board)  http://www.lovepotatoes.co.uk; Trevor Sargent, (nice man, probably the best Minster for Food we’ve had, remember him?), has a fine little site, Trevor’s Kitchen Garden on which he recommends starting potatoes in egg boxes in February  http://trevorskitchengarden.ie