Rooster is a red potato from Ireland, suitable for chips, mashing and roasting
Translations: Gailis Kartupeļu, Gaidys bulvių, Cocoş de cartofi, Rooster Krumpir, Khoai tây gà trống, Kogut ziemniaków, Rooster Aardappel, मुर्गा आलू, Galo Batata, Петух картофеля, Κόκορας πατάτας, الديك البطاطا, 수탉 감자, Kohout brambor, Ayam Kentang, Tandang patatas, 公鸡马铃薯, Gall de la Papa, Petelin krompirja, Kohút zemiakov, Rooster di patate, תרנגול תפוחי אדמה, Rooster Potatis, Петао Кромпир, 酉ポテト, Coq de pommes de terre, Gallo de la Papa, Півень картоплі, Kukko Peruna, Петел картофи
Rooster potatoes have an outer red skin covering with white, cream-ish flesh inside.
Colors: Red skin with white flesh
Flavors: Nutty, Bland
Mouthfeel: Earthy, Bland, Soft
Food complements: Rice, Meat, Vegetables
Wine complements: Pinot noir, Red wine, Rose wines
Beverage complements: Sparkling wine such as champagne
Substitutes: Pasta, Rice, Starchy vegetables
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Look for Rooster potatoes that are firm and round. Do not choose a potato that has sprouts coming out of the surface.
Buying: Rooster potatoes can be found at your local grocery store in the produce aisle along with other potato varieties.
Preparation and Use
Rooster potatoes are extremely versatile. They can be sliced and turned into potato chips by baking or deep frying. They can be mashed to become mashed potatoes. Rooster potatoes can be boiled, baking or roasted.
Cleaning: Clean the potato by scrubbing the surface of the potato to get rid of all dirt and debris.
Conserving and Storing
Conserve and store the potato under refrigeration.