Posted: 15/12/2012 at 08:36
I agree with JIMMMY that taste is important and that it is a personal matter as we know that thousands of gardeners now grow Sarpo Mira and enjoy its taste too. This variety, along with Axona, is usually a higher dry matter potato that bakes, chips and roasts better than it boils as then it tends to break up if peeled. Dry matter is not fixed so it varies with soil type, season (dry season normally gives highest dry matters) and with geography so one grower's spuds of same variety can taste quite different from those of another.
There are other Sarpo blight resistant varieties with very different qualities. Early Sarpo Una and salad Kifli are waxy types and Sarpo Shona and Gwyn are intermediate types. Many say Blue Danube is tops for roasting.
I'd like to point out that the strains of blight pathogen have been changing in recent years and that means that many of the older varieties (like Sante) that had substantial resistance to blight is now quite susceptible. Many of the claims about resistance are way out of date. Best to check on the British Potato Variety Database for the latest information. And watch out for varieties with resistant foliage and susceptible tubers.
Sam, if you want independent opinions on the Sarpo varieties? Ask Alan Romans and Alys Fowler or read their columns.