The name made me smile and when I was asked if I’d like to receive some and try them out I said YES! Come on! It’s December, we’re in the middle of the festive season and I have already heard the girls singing Rudolph the red nosed reindeer at least three times plus this is BIG roast potato time.
I had a piece of lamb that I didn’t get round to cooking on Sunday thanks to our TinkerBell trip so I roasted it on Tuesday evening, in my brand new Mermaid shallow roasting tin also sent along with the potatoes. The beauty of these Rudolph spuds is you don’t have to peel them, they can be eaten with the skins on, so I tried it out to make sure.
I washed them cut off the bit where the roots had been and then cut them in half.
I added a lot of chopped veg to the pan; carrots, red onions, peppers and baby tomatoes and drizzled a bit of oil over the lot with a dusting of salt and pepper. I could have made this even better by going to the garden and picking a sprig of fresh rosemary but it was just too cold, sorry!
About one hour later dinner was ready!
Our Rudolph potatoes were delicious with a sweet flavour and a creamy texture. Leaving the red skins on added colour to the plate and were very edible indeed – I may never take the skins off again unless I mash them of course.
Did you know in fact that by leaving the skins on you are adding extra fibre to your meal?
If you see some Rudolph’s on your next shopping trip, pick a bag up and give them a go; they are an outstanding premium British maincrop potato harvested from September to March. They have the versatility of Maris Piper and my next trial will be Daupinoise potatoes – watch this space.