It may seem unfair reviewing potatoes when their growing season was cruelly cut short by blight. But we have, nonetheless, had a fairly decent harvest – and NOTHING gets in the way of us delivering vegetable verdicts to our readers.
It’s worth noting that we intended to review four varieties, but Rich is still rummaging around a kitchen drawer trying to find out what potatoes he planted, and where. So it’s up to me alone to review the two types of tatty I sowed (with labels) – a colourful Scottish heritage spud ‘Highland burgundy red’ and a newer French contender ‘Juliette’.
Growing
Highland burgundy red: After a slow start they shot up like sunflowers. Which is all very impressive but makes it a grind to continually earth them up.
Juliette: A much more predictable bushy growth. Flowered remarkably early.
Verdict: Juliette
Pest attacks
Highland burgundy red: The last of our four varieties to show signs of blight, with little damage by the time we hacked the patch clear. No other problems to report.
Juliette: Only slightly worse for blight. In comparison, one of Rich’s as yet unnamed rows was wiped out in days.
Verdict: Highland burgundy red
Yield
Highland burgundy red: Lots of spuds, although only half reached a decent size by the time the grim reaper arrived wielding his blighty scythe.
Juliette: Not many and, despite a larger percentage reaching a usable size, they were mostly underdeveloped.
Verdict: Highland burgundy red
Appearance
Highland burgundy red: Scrape away the thin, translucent outer skin and a vibrant wine red coating is revealed. Inside they’re a duller shade of burgundy with a white outer ring. Long, oval in shape, the largest of them is the same length as my hand.
Juliette: A smaller, oval potato with a slight golden yellow hue.
Verdict: Highland burgundy red
Texture
Highland burgundy red: At the floury end of the texture spectrum. Skin crisps up well.
Juliette: A waxy tatter with a lovely smooth bite when boiled.
Verdict: Juliette
Flavour
Highland burgundy red: I really enjoyed the sweet, earthy flavour of this potato. I make chips in the oven and these were perfect for that purpose. Also make a good mash, although some may find the resulting pink appearance off putting.
Juliette: A more refined taste. Like a poor man’s Jersey royal. Great for boiling, especially when served cold.
Verdict: Highland burgundy red
And the winner is… Sacre bleu! The old Scottish redhead has thrashed the young French upstart. Victory for the Highland burgundy red.
Seed potatoes sown: Potato ‘Highland burgundy red’, Taylor’s seeds
Potato ‘Juliette’, Taylor’s seeds
Saxon! I’m pretty sure they were Saxon!
72% sure, I’d say.