They can be used in almost any application. They can be roasted, boiled or mashed. Their starchiness lends itself to gnocchi, but I would like to showcase their nuttiness in a soup.
They are versatile for any cooking method but come into their own for baking, gnocchi and wedges. With the skin on, they make great wedges, tossed in oil, a seasoning blend and baked until golden.
They can be steamed or boiled and used in salad. They can bleed slightly, colouring a dish, but that can be part of their charm. The deep purple is great for a splash of colour.
Traditionally, Maris Piper has a reputation for being an excellent roast potato. More details will be provided when I review the Maris Piper potato. As a chat it can be used steamed, boiled or baked whole. Being a Maris Piper Chat it would great make smashed potatoes.
They are classified as starchy potatoes and lend themselves to baking, roasting, and frying. The new seasons are on the lower end of starchy, with a great flavour, they are also good to steam or microwave.
They are a nice potato to bake or roast. They are also reported to be suitable for steaming with the skin on. Although they break down quickly when boiled without the skin on, I have found the resulting mashed potato sublime.
