thanks mike...

what about King Edwards and Maris Piperwhere do you get them?..

http://www.smh.com.au/lifestyle/cuisine/how-to-cook-perfect-spuds-20120416-1x4fp...


Behind that name lie hundreds of varieties, among them anya, charlotte, desiree, king edward, marfona, maris piper and pink fir apple*. Each of these has a slightly different structure that responds slightly differently to cooking. Choosing the right potato will make a difference to the end result.



big fluffy crunchy baked spuds...havent really had them since i left England..

miketrees wrote on Feb 1^st, 2017 at 5:35pm:



I tend not to buy fruit and veggies from woollies...

they want the gowers to harvest before they are ready so than can keep them in storage longer...

fruit and veggies dont get their flavor until they are ripe......stone fruit is awful from woollies.. all seed and no fruit...now I find when I do buy their spuds.. some are black all the way through...no sign on the outside..... but you are lucky to get a really good spud anywhere ..