Pink Fir Apple potatoes

[Snadger]

Well here they are folks in all there glory..my first ever shy of Pink Fir Apple potatoes

Heard a lot about them and from the taste of my supper tonight all was justified!

They are an old (Heirloom?) variety, the haulms of which stand five foot tall

They are pink and nobbly when dug but loose their pinkness when cooked

Forget about peeling them, you've got no chance. Taste a bit like jersey royals to me and I luv em!!!

I have'nt harvested them yet (just the one shy!) cos they are still growing, but they are already on my wish list for next year

Have heard that the 6" tubers are loved by rats and slugs so I won't be leaving them in the ground too much longer,,,but they are a maincrop and seem to be a big cropper

The shy you see below is now in my tum and was really nice with steamed kale, butter and mint sauce with a healthy sprinkling of pepper

Highly recommended by yours truly

[Alice]

Pink Fir Apple is one of my favourites too Snadger. I believe they do very well in containers and I'm planning some for next year as all my potatoes in containers were great this year. Enjoy your spuds.

[JazzDuke]

Likewise. They have a lovely nutty flavour, real gourmet potato and I too will try to grow my own next year.

[snohare]

How did you cook them, Snadger ? Do you need to stake the haulms ?

[Snadger]

How did you cook them, Snadger ? Do you need to stake the haulms ?

I just boiled them quickly...is there better ways to cook em?

Good question about staking...I didn't realise how much top growth they put on compared to my other potatoes so I didn't stake them this year.

Next year I will though!!!

[burnie]

My wife Mandy did a Hugh Fernley whats his name ,and put them in a spanish omlette with cheese and bacon(optional for all you veggies) absolute heaven,tastiest spud I've grown.Not too many from each plant though,so may be plant more next year.

[Snadger]

My wife Mandy did a Hugh Fernley whats his name ,and put them in a spanish omlette with cheese and bacon(optional for all you veggies) absolute heaven,tastiest spud I've grown.Not too many from each plant though,so may be plant more next year.

Sounds nice! I'll give that a try. Wonder if she par-boiled them first though?

[Squirrel]

Would have thought so Snadger, spanish omlette does not take long to make so would assume that they would have had to be par boiled.

[JazzDuke]

Not parboiled, completely cooked. Actually I would normally use a larger potato, slice it and saute lightly before adding the eggs.

[Snadger]

Not parboiled, completely cooked. Actually I would normally use a larger potato, slice it and saute lightly before adding the eggs.

My tatties were huge!!!!

[snohare]

You can always try slicing and steaming them, Snadger. Lady Balfours cook in just a couple of minutes that way; others take forever. (It depends on the proteins in the tattie.) But it's always better nutritionally to steam rather than boil, and the ones that steam well do always seem to taste really nice...
Did you get them from Alan Romans ?

[burnie]

Boil tatties first,then slice when cool(also lovely cold with salad)Fry onion,bacon add tatties till brown, then beaten egg/splash of milk,seasoned.Eat hot or cold.Use the old 2 pan or 2 plates to turn it over to brown both sides