King Edward Potatoes
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In a nutshell.... King Edward has a beautiful creamy white flesh and is a light floury potato which is particularly good for roasting. Order now for January 2018 delivery.
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6:00pm @ 17 Dec 2017
6:00pm @ 27 Dec 2017
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King Edward has a beautiful creamy white flesh and is a light floury potato which is particularly good for roasting. A traditional variety producing large oval tubers with characteristic red splashes of colour over the eyes.Good resistance to scab and slugs. Known as an easy one to grow.
As a late maincrop King Edward is the perfect Christmas variety. Plant in late March and lift for storage in September and October.
- Maturity – Maincrop
- Shape – Oval
- Skin – Smooth with red patches
- Flesh – Cream
- Texture – Light and floury
- Preparation – Baking and roasting
Nutrition
| Calories | 82 | Sodium | 0 mg |
| Total Fat | 0 g | Potassium | 0 mg |
| Saturated | 0 g | Total Carbs | 17 g |
| Polyunsaturated | 0 g | Dietary Fiber | 1 g |
| Monounsaturated | 0 g | Sugars | 1 g |
| Trans | 0 g | Protein | 2 g |
| Cholesterol | 0 mg | ||
| Vitamin A | 0% | Calcium | 0% |
| Vitamin C | 0% | Iron | 0% |
Recipe
ROASTED POTATO
Roast potatoes can be a hard nut to crack! Fortunately, this fantastic method and recipe shows you how to make the perfect roast potato every time. It’s simple yet incredibly effective, it just takes the right amount of oil, fat and cooking time; discover the ultimate method below:
Add the potatoes to cold water and bring to the boil. Don’t leave the potatoes in the water for more than 10 minutes in total.
Drain them and coat in the oil or fat of your choice. Use 15ml (1 tblspn) /25g (1oz) fat for each 450g (1lb) of potatoes.
Roast in an oven preheated to 200°C/425°F/Gas mark 6 for approximately 45 minutes, turning twice.
Serve immediately.
