I'd intended waiting until the New Year to taste the Golden Wonder potatoes - they improve with storage so I've read - but my wife perpared a helping last night. They are so different to my waxy favourite, Charlotte.
Loads of starch and very floury, they crisp up really well when roasted and there's a nice contrast between the crust and the floury inside. I can imagine that they fry well, soaking up a nice bit of fat in the process. This helping was cooked peeled, next time I'll leave the skin on to see if it makes any difference.
I was won over by their deep earthy taste, quite sweet almost, and I'll sow at least one row of these next year.
Let's see how they improve in store.