Rooster Seed Potatoes – Ireland’s Favourite Maincrop
Rooster was bred by Harry Kehoe at Teagasc Oak Park in Carlow in 1991 and went on to become the dominant potato in Ireland, which is no small thing in a country that takes the question seriously. The skin is a deep dull red, the flesh yellow and floury, and the flavour rich and buttery with a light, fluffy texture once cooked. What sets it apart is range: most floury potatoes fall apart when boiled, and Rooster does not, so one variety covers the whole kitchen.
Key Features:
- Genuinely All-Purpose: Boils, mashes, roasts, chips and bakes well — unusual in a floury variety.
- Rich Flavour: Buttery and full-flavoured with a light, fluffy texture.
- Deep Red Skin: Distinctive dull red skin over yellow flesh.
- High Yielding: Crops heavily and reliably.
Planting and Growing:
- Planting Time: Plant between April and May when the soil temperature reaches 8°C.
- Sowing Depth: Plant 15cm deep, with 40cm between tubers and 75cm between rows.
- Growing Tips: Earth up well. Rooster sets a heavy crop and the tubers need covering to stop them greening.
Harvesting:
- Harvest Time: Lift from September through October, around 18-20 weeks after planting.
Culinary Uses:
- Roasting: Fluffy inside with a crisp edge.
- Mash: Yellow flesh mashes rich and smooth.
- Boiling: Holds together in its skin, which few floury varieties manage.
Why Choose Rooster Seed Potatoes?
Rooster is the one variety to grow if you only grow one. It does every job in the kitchen properly rather than one job brilliantly, it crops heavily, and it has been Ireland’s first choice for thirty years on exactly those grounds.
