King Edward potatoes are a variety of potato that are often used for roasting. They have a creamy texture and fluffy interior that makes them ideal for baking whole or cutting into chunks to roast in the oven. But are they the best potato variety for roasting? There are a few key factors to consider when selecting the right potato for roasting.
What Makes a Good Roasting Potato?
When selecting potatoes for roasting, you want a variety that holds its shape well and develops a light, fluffy interior. The best roasting potatoes have a higher starch content, which results in a drier, fluffier texture when cooked. Varieties lower in moisture tend to get crispy and caramelized instead of steaming when roasted. Here are some of the characteristics that make a good roasting potato:
- Higher starch content – This results in a drier, fluffier interior.
- Lower moisture content – Less moisture means the potato will get crispy instead of steaming.
- Uniform shape – Potatoes that are evenly round or oblong roast more evenly.
- Waxy, dense flesh – The flesh should be dense enough to hold its shape but waxy enough for a creamy interior.
- Medium starch level – Too high starch can lead to crumbling flesh when roasted.
Common high-starch varieties prized for roasting include russets, Yukon Golds, and certain types of heirloom potatoes. Lower moisture varieties like russets get extra crispy skins.
How Do King Edward Potatoes Measure Up?
So how do King Edward potatoes compare when it comes to the ideal traits for roasting? Here are some key facts about this variety:
- Medium starch level – Not as high as russets but higher than waxy potatoes.
- Thin, light brown skin – Thinner than russets so may not get quite as crispy.
- Creamy flesh – Smooth, creamy texture when cooked.
- Oblong to round shape – Fairly uniform for even cooking.
- All-purpose – Good balance of moisture and starch.
- Part of “floury” category – Categorized as a “floury” baking potato.
King Edward potatoes have a nice balance of starch and moisture content. Their starch level is medium, higher than low-starch varieties like red potatoes. They have a creamy, bright white flesh when cooked.
Their moisture content is moderate. They have a bit more moisture than floury russet potatoes but less than waxy potatoes. This puts them somewhere in the middle on the moisture scale.
Overall, their attributes make them a good all-purpose potato that can be used for a variety of cooking methods, including roasting.
The Benefits of King Edward Potatoes for Roasting
Here are some of the specific benefits that make King Edward a good choice for roasting:
- Creamy, fluffy interior – When baked, King Edward potatoes develop a light, creamy, fluffy interior texture.
- Hold their shape – The flesh is just firm enough to keep the potatoes intact when roasted vs. falling apart.
- Even cooking – Their uniform oblong to round shape allows them to cook evenly throughout.
- Good crispy skin – The thin skin gets crispy and browned in the oven.
- VERSATILE – They can be roasted whole for baked potatoes, or cut into chunks/wedges.
- Easy to season – Their flavor absorbs seasonings and oils well.
King Edward potatoes don’t get quite as crispy as russets. But they still develop a nice caramelized skin and their creamy flesh provides a great contrast of textures. The medium starch content gives them a light, fluffy interior perfect for soaking up seasonings and toppings after roasting.
How to Roast King Edward Potatoes
Roasting brings out the best in the King Edward potato. Here is a simple recipe and process for roasting King Edward potatoes to crispy perfection:
Ingredients:
- King Edward potatoes, washed and dried
- Olive oil or oil of choice
- Salt and pepper or other desired seasonings
Method:
- Preheat oven to 400°F.
- Cut potatoes into 1 1/2 – 2 inch chunks. Larger potatoes can be cut into wedges.
- Toss potato chunks with oil to coat. Season with salt and pepper.
- Arrange potatoes in a single layer on a rimmed baking sheet.
- Roast for 40-50 minutes, flipping once halfway through, until crispy and browned.
- Remove from oven and serve immediately, seasoning further if desired.
The potatoes can also be roasted whole for baked potatoes. Just wash, dry, and poke a few fork holes in each one before rubbing with oil and seasoning. Roast at 400°F for 60-75 minutes until tender inside.
Tips for the Best Roasted King Edward Potatoes
Small tweaks in your technique can take your roasted King Edward potatoes from good to great:
- Allow raw potatoes to sit out uncovered up to 24 hours before roasting. This dries out the exterior for extra crispy skins.
- Soak cut potatoes in cold water for 1-2 hours before roasting to remove excess starch.
- Toss parboiled potatoes in cornstarch before roasting for extra crispy roasted potatoes.
- Use a baking sheet or roasting pan with low sides to allow moisture to escape from the potatoes.
- Start checking doneness about 5 minutes before recommended roast time.
- Let roasted potatoes sit for 5-10 minutes after removing from oven to further crisp up.
With the right prep and cooking techniques, King Edward potatoes can develop skin that rivals russets in crispiness. Their naturally creamy interior provides the perfect roasted potato bite.
How King Edward Potatoes Compare to Other Roasting Varieties
King Edward potatoes have their pros and cons for roasting compared to other popular potato varieties. Here’s how they stack up:
King Edward vs. Russet
King Edward | Russet |
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Russets get a crisper exterior and fluffier interior. But King Edwards have a creamier roasted texture.
King Edward vs. Yukon Gold
King Edward | Yukon Gold |
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Both make excellent roasted potatoes. Yukon golds have a bit more starch for a fluffier interior.
King Edward vs. Red Potato
King Edward | Red Potato |
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King Edward potatoes are better for roasting than low-starch red potatoes which can fall apart when roasted.
Best Uses for Roasted King Edward Potatoes
Crispy roasted King Edward potatoes pair excellently with all kinds of foods. They make great meal acccompaniments or sides. Some tasty ways to eat roasted King Edwards:
- As a side to meat entrees – Their texture and flavor complements beef, pork, lamb, poultry, etc.
- In salad – Dice up roasted King Edwards and add to greens, grains, veggies, and vinaigrette.
- As an appetizer – Top with cheese, bacon, chives, ranch dressing, etc.
- In tacos, burritos, and bowls – An excellent taco potato!
- With eggs for breakfast – Roasted King Edward home fries.
- In soups and stews – Add roasted potato chunks to thicken.
- As a base under proteins – Load up roasted halves with BBQ pulled meat, chili, etc.
The possibilities are endless for how to enjoy the unique texture of roasted King Edward potatoes. Their ability to get crispy and creamy makes them very versatile.
Storage and Substitutions
How to Store King Edward Potatoes
To maintain freshness and quality, store King Edward potatoes in a cool, dark place with good ventilation. Avoid refrigerating raw potatoes. Some guidelines:
- Store in a basket, paper bag or box in a cool, dark pantry or cupboard.
- Keep away from light, which can cause potatoes to green and produce solanine.
- Don’t wash before storing. Just brush off dirt and let dry.
- Don’t store raw potatoes in the refrigerator. Cold temps convert starch to sugar.
- Only keep for 1-2 weeks to prevent sprouting.
For longer storage, cured potatoes can be kept for months in cold cellars or root cellars in winter.
Substitutions for King Edward Potatoes
If you can’t find King Edward potatoes, suitable substitutes include:
- Yukon Gold – Very similar properties; waxy, creamy and great roasted.
- Russet – Higher starch for fluffier interior; rougher skin.
- Fingerling – Different shape but roasts up nicely.
- Red potatoes – Lower starch so won’t be quite as fluffy when roasted.
Any all-purpose or floury baking potato can be substituted in roasted potato recipes calling for King Edwards. Adjust cook times as needed based on size.
Conclusion
With their creamy flesh, fluffy interior, and moderately crispy skin, King Edward potatoes perform quite well when roasted. Their medium starch content gives them a great roasted potato texture.
King Edwards hold their shape nicely when cut up and roast evenly. While russets may get a bit crispier, King Edward skins develop enough caramelization and crunch to provide textural contrast with their creamy flesh.
This versatile potato can be roasted whole for baked potatoes, cut into chunks or wedges to accompany meats and other dishes, or diced up to add to salads, tacos and more after roasting.
While not necessarily the single best roasting potato, King Edwards are an excellent all-purpose choice with their great balance of characteristics. Their delicious flavor and texture when roasted make them a staple in any kitchen.