Starchy/powdery fleshed anya potatoes
We have started to harvest our anya potatoes and are disappointed to find that their texture when cooked is really powdery/starchy rather than waxy. The method of cooking is making no difference. We are new to allotmenteering and this is the first time we’ve grown potatoes. Can anybody help please?
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Could it be that they needed more watering than you were able to do?
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
On the whole first earlies are the waxy ones, second earlies waxy but less so, main crop are more powdery and good for mash/roasting etc.
If a variety doesn't perform as expected it is likely down to inconsistent watering during the growing period. You'll often hear things like someone dug up a few that were fine, it then poured down for a week and the next lot harvested resulted in powdery spuds.
It's not the cooking, they mostly likely are powdery and starchy.