Quote from: currycouncil.com on October 24, 2010, 04:50 PMHi, Which is the best type of potato to put in a curry?

For BIR curries, maybe Roosters ?  We used those last night, and they seemed fine.  You need a waxy rather than a floury potato so that it doesn't break up, and Roosters straddle the waxy/floury divide.  For Thai curries, little new potatoes are excellent, but they need to be large enough to peel.

Try using a can of precooked new potatoes in salt water. Every supermarket should sell several varieties. They are quick to use and taste good. They also have the right waxy consistency.

Quote from: chriswg on October 24, 2010, 05:34 PMprecooked new potatoes in salt water...They are quick to use and taste good..

Chris your taste buds must be seriously out of whack mate. I've yet to find a palatable tinned spud.

But perhaps I'm just not looking hard enough.   

Quote from: Secret Santa on October 24, 2010, 10:03 PM
I'm surprised at the recommendation of Rooster potatoes. The only pack I ever bought was from LIDL and I tried to boil them to make mashed potato. The damned things completely disintegrated in the water, I'd never had a disaster like it before or since!

Perhaps I got a duff batch?   

I think you must have done, Santa (although Lidl seem to have discontinued stocking Roosters of late).  Since discovering them a few years ago, my wife and I have used them in preference to virtually everything, including King Edwards by which I swore until then.  Roosters really do seem to be the best yet "one potato does all", and they have an ever better flavour than KE.  We roast them, boil them, mash them, make Bratkartoffeln from them, and even use them for chips if we run out of ready-made (cut into slices, parboil slices, cut into chips and flash-fry at 190C).

** Phil.

Rooster's for me make the best roasties without a shadow of doubt.  crispy on the outside, fluffy on the inside.

Ray