I defy anyone who was a child in the '80's to dig up a potato and not say "It's a potato!" softly to themselves every time they find one. (Here' the explanation for those who weren't) And while I'm on the subject, can I add to my list of life's small disappointments: thinking you've found a potato but it turns out to be a smooth stone. Bitter disappointment of this nature can crush your soul.
I've now sampled 2 kinds of new potatoes, my much sought after Ulster Sceptre and the more common place Aron Pilot. My Ulster Sceptre did give me a few childhood memory flashbacks. The taste, if I'm honest, is just potatoy, but the texture, smell and colour of the skin took my right back to those sweaty little 5lb bags we used to get from the shops.
What I did really appreciate was the floury texture. The Aron Pilot are far more waxy and not really very good for roasting or mashing but the Ulster Sceptre are a much more dual purpose potato - which explains why they were so popular in the chippies back home. The only downside is the yield, it was OK but the Aron Pilot are much more abundant.
I've not tried my Nadine yet but they're next.
In the meantime, if anyone would care to share their recommendations for floury tasting early potatoes with a high yield, I'd love to hear them.