Posted: 02/09/2013 at 22:29
Alan. I find the way you cook different varieties makes a difference and brings out the taste of the spud. New potatoes are better left in their skins, some spuds are better mashed, others boiled, steamed or roasted.
I don't think it's as simple as finding the right spud for the right area although asking other growers what grows best for them in your own locality is a good place to start if you want a succesful crop in the ground but there's soil type, and, weather conditions to take into account which is variable every year. Blight doesn't seem to have been a problem this year either but can be if we get a hot humid summer.
I grow spuds in bags which means you can make up your own growing medium and control how much water the spuds get, then there are so many different varieties, part of the fun in growing for me is trying different varieties and I like to grow several different one's each year.
Edzell blue are nice roasted. Grew those last year but I can't grow Charlotte even though they seem to be universally easy peazy to grow and a lot of posters rave about them, mine are small, bland and whether steamed or boiled they disintegrate in the pot.
I'm in the NW and would say Charlotte has been the only one which I've had trouble with, it grows ok but doesn't cook well.