So what is the ultimate Roasting Spud?

[JoDeeMagi]

Is it still King Edward? (Hugely important question!)

not sure, i have heard whispers that it is a maris piper?

I always do Maris Pipers - very nice roasted! Specially if you shake them about after parboiling and before putting into the hot oil.... Mmmm...Is it lunchtime yet?

King Edward is the best IMO. Even better than Maris Piper.

I would always choose a King Ed but a Maris Piper wouldn't be a disaster.

You just need to be careful not to overdo the par boiling if using King Ed's as I am prone to doing because I get distracted....

Roast chicken and mash can be a lovely combo

King Edwards all the way !! I always par-boil mine early - let them go cold, then pop them in the fridge on a flat baking sheet - overnight is best.

They then get a really good shake in a saucepan, sprinkled with a little flour and salt/pepper and roasted in hot hot hot goose fat.

Yum !

Anthony Worrell Thompson has just told everyone its a Golden Maya (but don't part-boil because it disintegrates).

I like the Rooster potatoes.