This morning on the allotment I continued with the digging up of the potatoes. So today I tackled a rather large bed full of Sarpo Mira potatoes. Now these were recommended to me by Dan from allotmentdiary. He’s been raving on about this variety for a couple of years now, and this year I decided to give them a go myself. Oh my!! Some of them may be rather odd in shape, but the amount of potatoes that you get from them in immense!!
From about 30 seed potatoes, I managed to get 4 large bags worth of potatoes. Each plant will give you enough potatoes to feed about 8-10 people if not more. So as you can imagine that’s a load of potatoes to keep my little family of 4 going for quite a while. I’ve still got loads more potatoes to dig up, but so far I’m really impressed. Most of them are suitable for jacket potato sized, some were larger, and the rest were what I would call normal sized potatoes. Not one plant disappointed which is amazing, usually some aren’t very good. So it looks like I’ll be growing those again for many years to come. They’re also one of the very few potatoes that is resistant to blight, so that’s a bonus.
Not wishing to be a gainsayer but please taste one first…to me Sarpo Mira was a good potato but my wife hated the taste and texture so we haven’t bothered with them since 😦
I’ll try some tonight with dinner. There are also another variety of Sarpo called Axona, so I may also try those next year. Apparently they taste different.
Reblogged this on Linda's wildlife garden and commented:
Awesome and thank you for sharing
How do you store them?
I store my potatoes in potato sacks in my shed. They seem quite happy. Don’t worry about some soil being on the potatoes, as it dries, then it just falls off. They’ll store very happily in any frost free place for about 6 months.
In your stomach.
My tummy liked them to. No wind at all.
Interested to hear about their taste and what method you used, mash, roasted etc.
I like the taste of Sarpo Mira. When I cook them, I just clean the outside with water and boil in their skins. Once their cooked, I mash (skins and all) with some butter and a bit of milk. They don’t need much liquid. A bit of seasoning is good to.