Another potato pic:
King Harry- I’ve had this several more times and continue to be un-impressed. It was decent when I sliced it and baked it in butter (butter fixes everything 
), but then I tried another potato which I cooked with it(Stop & Shop organic golden…) which was much better.
Anuschka-Still very good.
Yellow Haze- Last year’s favorite. I had it tonight with Anuschka and they were pretty similar. YH may have a bit of an edge, but it is very close. I’ll need to sample more.
Harvest Moon- This was the first variety I’ve had to die this year. I’m not sure if they just got too old (only 94 days) or had a disease problem. The plants didn’t grow all that big. I got about 6lbs from a row which planted from 12 potatoes (about 2/3 of my 2.5lb bag, so maybe 1.7 lbs). That isn’t a great yield, so I’m guessing that something killed the plants pre-maturely. The potatoes themselves were pretty good, with dark yellow flesh. The taste is on the mild side, so while they are as moist as the other yellows, I put them a notch below (in addition to their early demise).
Pinto Gold- I accidentally got one of these when digging the Harvest Moon. It is pretty with the red/yellow splotches, but I forgot to cook with the others (on the grill), so no taste report yet…
Papa Cacho- I’m not growing this one again, but my father is. My mom reported really liking this yesterday, which surprised the heck out of me. At first, I thought that they were confusing it with a French Fingerling (which is really good), but they sent me a pic and it’s pretty conclusive. I think what happened is that my father cooked it extensively, first boiling it, then roasting it just long enough to brown it. Maybe PC is a potato which absorbs enough water when being boiled to be tasty…
Here’s a pic of what my dad has dug in the last few days (lot’s left to go):
The Papa Cacho is on the middle-left, just above some Pinto Gold.