[Humphs]

My new potatos are coming off the plot now.
If I cook them without peeling, the skin disintegrates within 10 minutes.

If I cook them after peeling they seem to "overcook" at about 12 minutes in.
 Does that sound right ?
Also they are fairly bland in flavour.

Shop bought new potatoes still take around 20 minutes to cook - whats wrong with mine !!

[Jake]

^^^^yeah same as that

[rugbymad40]

I have just started harvesting mine.  Good crop and very tasty, but I only steam mine for 15 minutes in an upright steamer.  You could try leaving them in the sun for a short time to harden off or just give them less time in the pot.  But come on they must taste better than shop bought! You grew them!

[Jake]

Once they're overcooked the flavour goes. Its weird how they cook quicker. Is it because they're fresher? although I don't remember that happening to the ones I grew in the garden last year.

[GrannieAnnie]

I had that trouble with my red King Edwards last year, even when I steamed them, they just broke up and went mushy, perhaps I cooked them a bit too long.  I sometimes forget that fresh food doesn't take as long to cook as supermarket trashy stuff!!!!

[Humphs]

Thanks to all.
My first post and it won't be the last

I feel a bit better now I thought it might be the quality of the soil which in truth I haven't done much with this year.

[noshed]

For what it's worth - here's my spud results:
My Swifts weren't very tasty (apart from to the slugs). My Red Duke of Yorks were better but my Jersey Royals are lovely and a much bigger crop. They all cook quite quickly. The Jerseys have very thin skins but the Dukes were quite tough-skinned.
I'd definately grow the jerseys again.
My plot neighbour is getting good results from Charlottes.
This is on clay/loam soil in the desert reaches of east London.