Sarpo Mira

photosmart · 03-01-2022 6:55pm #1

Hi All

So before I planted Sarpo a couple of years ago I did the usual research to see what the opinions of them for growing eating etc were

and found little enough data that I would agree with 2 years later. So here goes:

Growing

Grew really vigourous and easily with nice high stalks and lots of leaves - can be a little deceptive though in terms of tuber size as you need to wait until late August / September to get the tubers to a big size. Some tubers were massive
Blight resistence was excellent - second year I didn't bother spraying at all.
They do seem to be somewhat susceptible to rot but this depends on soil - I grew them in two spots - one place normal enough soil where perhaps 10% had some rot whereas those grown in peaty drier soil were not affected

Cooking / Eating

I had read on some mostly English/European blogs etc that they are a floury potato but I wouldn't classify them as such (nowhere near queens or kerrs pink or rooster). They are dry alright but they have a somewhat gluey/pastelike consistency if boiled that makes only so so for mash unless you take real care and maybe use a potato ricer
Taste is fine texture is the issue.
Not bad as baked potatoes
Excellent as chips

Storing

1.I found that they stored excellently in the shed (cool dark etc)and I was able to plant the second years crop using saved spuds as they are slow to develop eyes and stalks

Conclusion

For potato growers/home consumption I would recommend them but only as supplemental to another maincrop variety as I found them poor as mashers.

I will be giving them 33% of my potato area for future.

P

Tree · 03-01-2022 9:20pm

We grew setantas last year, and they are one of the flouriest potatoes I have ever encountered. They grew pretty well, some huge, some small. Bit of rot in the more shaded bed, but not a huge amount.

They fall apart if you boil them, so I'd recommend steaming but they make fabulous mash. They make a good roaster or chip too, but beware they don't colour much so you'll be able to overcook them without realising cause they won't brown (and you get this crisp, glassy outside, so it's still tasty)

dfbemt · 06-01-2022 1:57pm

Taking this thread even further off topic I think......

Will be growing a few more pots of Vivaldi this year. It was our star of last Summer. Fresh out of the soil, boiled and put in bowls with salt and butter and straight back out to the garden as a side with our barbeque. There was nothing like them. Perfect on their own or with a grilled steak or chicken.

Grew a few pots of Sarpo Mira also. Always great for the blight resistance but nothing stands out flavour wise and we don't own a fryer for chipping them. I believe that they make great chips.

Best for mash last year were British Queens. Good crop, good size and plenty in each pot.

No issues with blight at all last year, even in the non blight resistant varieties.