Whilst my kitchen is being rebuilt I thought I should share a recent pleasant discovery in the world of food – a lovely potato. There are many types out there and I don’t know about you but I feel a bit muddled with all the terms and purposes. Waxy, starchy, good for salads, good for mash, good for roasting…
This is how I rate this one: velvety, sweet and delicious. It was part of some independent variety trials in 2014 and all I can say is that I hope it becomes a common sight in UK supermarkets.
Defying the rules I decided to roast it even though the packet said it’s meant to be good for salads. It more than delivered on flavour and texture, and I guess that’s all you can ask of the humble potato.
It’s called Venezia and this is how I cooked it.