It’s a bit of a kitchen conundrum: hundreds of varieties of spud, diverse in flavour and texture, yet cupboard space is a precious thing. I highly recommend getting any of their appetizers and beef related menu items.Some personal favorites include the… 3 Peel Rooster potatoes and chop into evenly … Intriguing factoid: Neither Tesco or Sainsbury’s, at the time of writing, list Desiree in their online stores – is that because they’re too similar to Rooster, I wonder? Variety: White. Maris Piper make excellent chips and are unpredictable when boiled – a few minutes inattention, and you may end up with a pan full of mush. Starchy potatoes are low in water and high in starch. Waxy potatoes hold their shape and have a firm bite, so they’re great for salads or simply boiled and dressed with butter. The baking potato is the most common potato to be used for making potato chips, but other potatoes may be used as well. In the fryer, for the blanching stage, they cooked absurdly quickly, and pretty much had to be rescued, much sooner than I would have expected. Excellent for mashed and deep fried dishes. I’m at a loss, though, to know what it was ever introduced – it certainly wasn’t filling a previousy unoccupied niche in the market-place, or even creating one for itself, as it’s utterly pointless, so I can only assume, based on the price, that it has a phenomenal profit margin. Even when those nice to look at aren’t always those offering the best flavour. By the time the chips were on the table – no more than a couple of minutes, salted but no vinegar yet (I didn’t want any moisture introduced until I’d tried them) – sadly, they’d gone soft. Floury potatoes have more starch and are good for baking, mashing, roasting and making chips. Leave in the saucepan. At the premium end of the potato market, there are some excellent spuds that deserve your attention more than Rooster do – Anya, Pink Fir Apple, Vivaldi, Charlotte, even Jersey Royals, in season – all of which will repay the extra cost by giving you something a little out of the ordinary in terms of taste and/or texture. And then there’s always the classic new potato – the freshly-harvested small spuds with skin so thin you can rub it off with your finger and in season from April to July. Aside from the all-rounders, such as the crimson glossy-skinned Desiree, or Scottish-bred Merlin, the likes of Marabel, with its sweet taste and smooth texture, will bring you good mash ­– sometimes even without the need for butter. Breeder: Crops Research Centre, Oak Park, Carlow, Ireland http://en.wikipedia.org/wiki/Rooster_potato. Leaving them in the basket hanging over the fryer, while I brought the oil up to 190 deg. Take your pick: from left to right, clockwise, maincrop baking potatoes such as Estima, wild card sweet purple, Carlous, Red Alouette, Pink Fir and Maris Piper. Enter your email address to follow this blog and receive notifications of new posts by email. Leave the peels on if you're cooking waxy or new potatoes. Do you want it or not. Rooster occupy a similar position on the waxy-floury scale as Maris Piper (6 to MP’s 5), so it’s not unreasonable to expect a similar chip, nicely crisp on the outside, fluffy on the inside, but that wasn’t to be. 3 Bring to the boil and then gently simmer until tender (20-25 minutes). Look, I know cost isn’t much of a factor in potatoes, compared to, say, meat, or cheese, they’re  pretty cost-effective no matter how much you pay, but with Rooster, the 20% price premium seems unwarranted for what is really a bog-standard spud. Rooster is an excellent potato with all-round good cooking properties. It is an extremely versatile variety and can work in many different potato recipes. Potatoes are a Nutrition-Packed Powerhouse. Update: As expected, when boiled, they disintegrate very easily. When it comes to classic roasties, a ‘floury’ type is definitely the way forward as this will create the ideal mix of textures once it’s cooked. It has a floury yellow flesh which has unique all rounder properties. Premiere are good for boiling and chips. Anyway, last Sunday I succumbed to temptation, and bought a pack, noticing that, unlike the rest of the spuds on display, no-one appeared to have bought any before me – the neatly-stacked bags being undisturbed. Ron – You’re a hard man to satisfy. The flavour was quite good – different to Maris Piper but not necessarily better, and the texture, apart from the softness, was fine (I don’t object to a soft chip; they do have their place). Anyway, that Rooster was perfect for everything, I seriously doubted – the all-purpose spud, like an all-purpose cheese, was surely a myth, and deservedly so. I reside in the town where the potato was developed, and I know several of the researchers. There’re about 100 varieties of potato grown in the UK, yet you wouldn’t know it – there’s a tendency among big food outlets to only stock a few of the better-looking types. Par-boil, shake up and douse in rapeseed oil, goose fat or dripping. If I want a red-skinned spud that will make soft but tasty chips, I’ll buy Desiree, which cost 20% less than Rooster. 2 Place baking tray in oven to pre-heat. They are often fried or roasted and used to make chips or French fries. A good Macca’s fry is the ultimate; hot, skinny, crisp and salty; it’s more about the crunch than it is the potato. Includes Kipfler potatoes, Red royale potatoes, Dutch cream potatoes, and most red potatoes. 5 Drain well and toss back into the pan to roughen the edges. For my US readers, crisps are chips, and chips are fries. Romano are best for boiling, mashing, roasting and jacket potatoes. The rooster is an Irish potato, developed in my home town. Floury ones you want to bake, roast, and chip, while the waxy varieties are well-suited to boiling and using in a salad, or reserved for stews. me – it’s WP’s screwed-up comments system. There is some more technical data at http://www.ipm.ieindex.php?option=com_contentview=article&id=85&Itemid=90 The 'Maris Piper' potato (Solanum tuberosum _'_Maris Piper') is a popular commercial cultivar often grown in the United Kingdom. Texture: Quite … Even the producer, Albert Bartlett is mute on the subject. These tasty, better-for-you salty potato chips all stay under 200 calories, have less than 2g saturated fat and 200 mg sodium — plus no additives or extra ingredients. With its distinguishable russet-red skin, Roosters are a fluffy potato which can be used for most types of cooking. Be advised that I have no control over the ads that appear on my blog, nor do I derive any income from them. Nachos Deluxe $5.99 Tortilla chips, nacho cheese, chili, red onions, shredded … How'd your week go? However, were I to buy some Desiree (but I can’t, see below), I would end up with a plate of pretty much identical chips. . Rooster, I’m afraid, are very much a case of the emperor’s new spuds. Sorry, nothing I can do about it. We're the ethical grocer delivering delicious food direct from local farmers who are paid properly. How'd your week go? Also, I can find no information on the provenance of Rooster potatoes at all. Anyway, based on your comment, exactly how would the average – non-Irish – person even know of the existence of Teagasc? It’s not the mods – i.e. The pink-spotted Cara, along with the widely available King Edward and Russet, are good bets. I’ll have a chat with some of the Teagasc researchers and get back to you. It has good resistance to common scab and leaf roll virus. We’ve put together a handy guide to choose the best potato for every dish. Well, maybe not, but the resemblance is quite remarkable. . They should behave in a similar way to King Edward. Most of all getting in the right variety of spud. Perhaps the red-skinned and chestnutty Apache is where your money should be spent? Much like jackets potatoes, look for good, large all-rounders such as Marfona, Saxon and Nectar. In-store you’ll be welcomed by good old fashion service, like a warm hug (without the hug). The research details are to be found at: One of them gave me a book edited by Leslie Dowley – The Oak Park Potato Varieties. Both are readily available at supermarkets at reasonable prices. So, are they worth the premium price? via. Cutting them into chips revealed that the faintly yellow-tinged flesh was marred somewhat by brown “freckles” – probably harmless but excised anyway. via, How I did on Twitter this week: 1 New Followers, 1 Mentions. Teagasc potato varities are not genetically modified. We need to talk about all the good stuff in potatoes. Agent: Irish Potato Marketing The book provides the following data: Being Irish, I would always check Irish websites first, however knowing that the rooster is an Irish potato developed by Teagasc, it was natural for me to check the Teagasc website. Perhaps I have inside knowledge. If there’s one thing the British know about when it comes to cooking, it’s that there’s a potato dish for every season. Thanks, but unfortunately the item adds very little to what I already know about Rooster’s origins, which is essentially nothing. Simmer for 10 mins. That’s why we rise and share delicious food with good vibes to Brisbane locals, every day. Irish Lumper. Boil Instructions: 1 Peel and cut into even pieces. Not limp and flabby, but apart from the artificially-induced crunchiness, quite definitely soft. Anyway, let me address your last comment. So far, so good. Choosing the right type of potato is important to get a good chip. Buttered new potato salads in the summer, jacket potatoes piled high with beans in the autumn, piping hot pie and mash in winter, roast lamb and roasties in spring, and fish and chips all year round. Looking at the deep pink-skinned, slightly scabby tubers, the first thought to strike me was – these are bloody Desiree! Sorry I can’t provide any more information. Hope the moderator can stand the heat. Get your swirl on with golden fluffy mash atop a creamy fish pie. Name: Irish Lumper. It is National Chip Week this week so we asked local chippies to give us their top tips for making the best chips. They were also quite watery, not good sign – wet spuds will never make crisp chips. . Meade Irish Rooster Chips. They thrive best in a hot oven with plenty of oil. The ultimate test of chip-making quality, long, very thin chips, to be served with sea-salt and mayo, aren’t really feasible, as Roosters are eccentrically shaped spuds that lend themselves to shorter, more chunky chips. Country of Origin: Ireland. Parentage: 2532/64 x Pentland Ivory (OP5059a58) It may be one of the simplest foods around, but a fair bit of work goes into perfecting the home cooked chip. “It had the perfect balance of flavour and texture: the glass-like exterior crunching apart readily, the interior soft and delicately fluffy. I finally contacted some of my acquaintences in Teagasc, and spoke to them about the rooster. Not too long ago they were harder to avoid than Russell Brand has been recently, being advertised all over the place. Potatoes Have More Potassium Than A Banana! Britain’s favourite way to prepare a spud at home, Recipe of the week: Jacobs Ladder by Farmdrop Tom, How to have a sustainable and ethical barbecue, Cooking with kids: How to make meal times easy. And please, don’t tell me about all the “wonderful” things that can be done with Rooster – I’ve read the hype, and the recipes “created specially” for Rooster, and it doesn’t do anything pre-existing spuds can’t do equally well, or better. The versatile and surprisingly nutritious solution to a quick n’ easy midweek … Look for King Edward, Maris Piper, Romano, Désirée, or russet potatoes. The versatile and surprisingly nutritious solution to a quick n’ easy midweek supper gets a bit more interesting when you start thinking about its foundations. No-one lays claim to, say, Maris Piper, in the same way. Being that potatoes are a staple for so many people, it can be difficult to give them up. Dunno about Scotland – for which, presumably, read Bartlett – but I don’t see anyone else growing it, and it’s marketed quite clearly as “Bartlett’s Rooster potato” clearly implying ownership. Well Ron, your moderator didn’t like my last note and it has disappeared into cyberspace. So, with nothing to lose in the crispness stakes, on went the vinegar. 17 ratings 4.3 out of 5 star rating. Simply read the file. Russet Potatoes. Rooster is susceptible to foliage blight but tuber blight resistance is fairly good. 5 potato skins, mozzarella, cheddar and bacon bits with sour cream. Rooster make good chips and are good for mashing … I haven’t boiled them yet, though I’ll be putting some in a soup shortly, but given how quickly they fried, they’d probably bear watching. This variety was named after Lady Eve Balfour – a pioneer of the UK organic movement. Chips made in a deep fryer are cooked more quickly and have a more generous oil coating than baking. Almost nothing comforts the soul like a simple steaming hot jacket. Spices for Different Potatoes. For cooks wanting a bit of versatility, hunt down the likes of Maris Piper, Osprey, Purple Majesty, Alouette, or Carolus. Or not. Give me a week or so. Note: Oak Park is the estate where Teagasc in Carlow is situated, and Lesley Dowley is Head of Crop Research Department. Now, I have to admit to a deep-rooted cynicism regarding Rooster, because different things need different spuds. This red potato is regarded as an all rounder, and has a very distinctive red skin and shallow eyes. 2. Having dived face-first into novel food items in the past, and been profoundly disappointed (and more recently, in the case of Soft Oaties, very slightly injured – unsuspected sharp points slicing into my gum like razor-blades), I thought these could wait a while, especially as they were 20% more expensive than my usual Maris Piper, at £1.99 for 2kg (MP are £1.98 for 2.5kg). BEST POTATO VARIETIES The two varieties we recommend for the best chips are Maris Piper and King Edwards. These potatoes have a high water content and are low in starch. The fact that the rooster is grown and marketed in Scotland is irrelevant. A couple of days ago, in need of a quick and easy meal – chips and fried eggs – I took the plunge and slit open the bag. via, How I did on Twitter this week: 2 New Followers, 9 Mentions, 5.52K Mention Reach. I’m not getting paid to provide an answer. (potassium lowers blood pressure and blood sugar) In fact, in a study of over 12,000 people, the incidence of diabetes went UP as potassium levels went DOWN! I’ve already provided you with a technical description of it’s origins (which I thought answered your fundamental question). New Season potatoes such as Perlas are also ideally suited to boiling. However, they must have a bloody good publicity machine, as they’ve picked up a load of awards for Rooster, and Google is littered with people banging on about how wonderful the spuds are, but for the life of me, I’ve no idea why – this is surely a situation where the hype greatly exceeds the reality. As a general rule, most potatoes tend to fall into one of two categories; floury or waxy. If you prefer a traditional flavor, you can use lard. I’m doing this simply to be helpful – no hidden agenda, I know some of the researchers. 6 Add 1 tbsp oil and stir through to coat roughened potatoes. ‘The best roasting potatoes are Adrianne and Carolus,’ says Fred Bonestroo of Home Farm Highgrove, ‘And Blue Danube, but that’s a bit fluffier.’. Potato Chips at Rooster's Roadhouse "Everything a Texan should expect from a casual burger, brisket and fried pickles palace. Spread the chips on a large non-stick baking tray and toss with the olive oil and celery salt. As well as being Ireland’s most popular potato, the Rooster potato is now a best seller in mainland Britain. via, How I did on Twitter this week: 1 Mentions. 4 Place pieces into a large saucepan of cold water and bring to the boil. 3 Peel Rooster potatoes and chop into evenly sized pieces. Buy Desiree. Click to access eopr0216.pdf. Its not possible to get a simpler, layman’s description. For brilliant chips you can’t beat Maris Piper (well, OK, you can; Golden Wonder is a better spud for chips, but almost the entire crop goes to the crisp industry). Other excellent varieties for chips include Rooster, Sante (blight resistant) and Pentland Dell. Includes Russet potatoes, King Edward potatoes, and any kind of purple sweet potato. Like potatoes, cauliflower does not have much of a taste and can really showcase any flavors you add to the dish. Also Britain’s favourite way to prepare a spud at home, apparently. Rooster occupy a similar position on the waxy-floury scale as Maris Piper (6 to MP’s 5), so it’s not unreasonable to expect a similar chip, nicely … Tuck into producer stories, cooking tips and provenance adventures, and join us in our mission to fix the food chain. It is classed a medium dry potato and is used mainly for boiling, roasting and baking. Rooster Potatoes. Discover the GLR pantry, featuring: convenient ‘grab and go’ meals, fresh soups, flavoursome stocks and meals to cook at home. It has a uniform oval shape, creamy skin and pale tasty flesh and is good for baking, mash, roast, chips and wedges. I don’t need any hassle or abuse for doing this. Stu Baker from the Potato Council said: “Fish and chips are an integral part of British tradition. Spicy jerk potato & pineapple hash. The jack-of-all-trades potato, which can add body to soups, or flavoursome fillers to stews and casseroles, or a soft but structurally sound composition to a potato gratin. Baked potatoes. Arran Victory had a true victory with Heston Blumenthal who identified it as the best potato for making chips. How'd your week go? Floury potatoes, on the other hand, fluff up when they’re cooked, making them perfect for chips, roast potatoes or baking. This easy hash is full … Made exclusively from Irish Rooster potatoes and sunflower oil, Meade Irish Rooster Chips are chips that actually taste like potatoes. And that’s no bad thing. Roosters have a fluffy yellow flesh and a deep earthy flavour, which lends itself particularly well to roasting, baking/jacket potatoes and chipping. He has contributed to Great British Chefs, Foodism, and British Street Food, among others. They are ideal for roasting and mashing, but really steps into character when used for chips, for which they are absolutely outstanding. Are they a hybrid spud, an old strain revived, or genetically modified? The ultimate test of chip-making quality, long, very thin chips, to be served with sea-salt and mayo, aren’t really feasible, as Roosters are eccentrically shaped spuds that lend themselves to shorter, more chunky chips. For the ultimate chip, gently par-boil them and leave to cool in the fridge overnight before frying. But, for the sake of specificity, which varieties are best used where? There is no secret or conspiracy. Please note that the Related links at the bottom of posts are nothing to do with me, and I'm aware that they might not be actually related. They're also a good source of fiber, vitamin B, and vitamin C. It's still important to scrub the potatoes under clean water to remove bacteria. Hey there, thanks for stopping by. How'd your week go? Rooster, that document says, is a hybrid of OP 2532/64 and Pentland Ivory. Accompanied with a wedge of butter, a few boiled potatoes complement just about any dish. Try out the rooster potato in the delicious context of our perfect roast potatoes recipe or alternatively check out our wider potato recipes varying in cuisine, style and cooking type. 2 Place in a pan of cold water. Rooster is a moderately high yielding red skinned and yellow fleshed variety. Rooster chips would be fine in a meal where gravy was involved – pie and chips, for example – but in, say, fish and chips, they would disappoint considerably. … If not, then why the secrecy? Serve up Athlete, Pink Fir, Milva or Anya in a quick and easy potato salad. For chips and roasties, stick with Maris Piper and, for a decent all-round spud that does most things perfectly acceptably, there’s King Edward – all of them cheaper, by 20%, than Rooster. So here’s the deal: potatoes are more or less available all year round, but some varieties less commonly planted than others might not be on the shelves for long, and can vary on quality depending on the time of year. You want a red-skin? Someone must have bred this spud, either naturally or via GM methods – it didn’t appear by spontaneous generation – the fact that no-one is saying anything makes me suspect the latter. Into the oil for the final frying which, again, went more quickly than anticipated, and I was left with a basket of beautifully-golden, nicely crisp chips, with the ones I’d slashed sporting the requisite crunch. Rooster potatoes are easily distinguishable by their russet red skin and shallow eyes are widely available. for the final stage, I slashed a few of the chips, which gives a nice crunch, leaving the rest to their own devices for comparison. Hugh is a food journalist. Rooster is another brand name – a very popular and versatile potato 4. . I don't consider that sharing a common theme like, perhaps, food, means they're related, either. It must be difficult deciding not to print reasonable comments. So what do we look for? Russets are a floury potato which go a lovely golden brown when cooked. This variety is a 'special' maincrop potato. Best for roast potatoes. Rooster, I’m afraid, just demonstrates that the universal spud remains an illusion. A third of all red potatoes bought in Britain are Roosters, and Bartlett saw its sales grow 45 per cent last year following another – non-celebrity – burst of television advertising. King Edwards and Desiree, for example, boil nicely, and make acceptable, but not wonderful, chips. Roosters have a fluffy yellow flesh and a deep earthy flavour, which lends itself particularly well to roasting, baking/jacket potatoes and chipping. However, some varieties of old potatoes make far better chips than others. Rocket are best for boiling. Maybe the creamier Elfe is more up your alley? Several varieties fit the right mould here, including Ayrshire, Charlotte, Cornish Kings, Elfe, and of course the poster boy of British potatoes; the Jersey Royal (whose season kicks off in the end of March, through to July). Tip Try steaming instead of boiling - it keeps in more flavour.. Oven cook Instructions: 1 Preheat oven to 220°C/ Fan 200°C/ Gas Mark 7. Don’t get me wrong, Rooster is a perfectly acceptable mainstream spud, but that’s all it is – as far as I can see, unless some hidden quality is going to make me live longer, or improve my sex life, or make people give me free beer, Rooster is little, if any, different to any other spud. Which means a bit of spud-hunting is in order. Ah, mash potatoes ­– that alchemic concrescence of mash, butter and milk. We have found that cauliflower makes a great substitution for many potato dishes. All the information you need on the origin of the Rooster potato is available from the Teagasc website. ; With the distinctive yellow flesh, fluffy texture and intense potato flavour of the Rooster, it is no wonder that our unique chips have captivated chip lovers nationwide. As expected, when boiled, they disintegrate very easily, http://www.ipm.ieindex.php?option=com_contentview=article&id=85&Itemid=90, Silverstar’s Magical Adventures (and assorted rants), How I did on Twitter this week: 3 New Followers, 2 Mentions, 8.26K Mention Reach. I’m now prepared to get a more basic, non technical answer to your question. He tweets @hughwrites. Or could the rather velvety-textured Vivaldi be on the cards? Their earthy flavour makes them ideal for roast potatoes and chips. I came across your rant while surfing and thought I might provide some help in informing you as to the origins of the rooster. I live in Carlow where the spud was developed. Healthy Potato Alternatives. Consider the tender and loose-skinned Athlete, the knobbly and nutty Pink Fir, or the flavourful Milva. Anya ­– a cross between Pink Fir and Desiree ­– works pretty well too. They have a dense texture and retain their shape during cooking. General information: The rooster has 40% of the home market. Oven chips will have a longer cooking time and less oil coating the finished product.
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