Sarpo Mira

I microwave all potatoes in a covered container. Cut them up so that they are about egg sized. Cook covered for about 8 mins for 4 portions and they are done. Full of flavour and colour if they are coloured types. Especially good for floury types.

I got a few large Sarpo Mira potatoes that I put aside for jacketing.  I did them 100% in the oven (because that's how I like them despite the excessive use of electricity!).  I found that they needed a lot of butter to make them a good texture, naturally after all that butter they taste great 

I grew them for the first time last year (because of their blight resistance) and am growing them again this year.

Hannah

They are a very floury potato and as DD has hinted, the skins can be a bit tough, but their slug and blight resistant qualities are hard to ignore.  My plot is clay based and we always seem to get blight on the site by the end of the summer.  I know I will get a maincrop with Sarpo Mira, whereas other varieties are a gamble.

As jackets, I tend to put them in with things cooking at a medium oven heat, rather than aim for a really crisp result.  If you cook them on too high a heat, they are very dry inside and the skins are a test for the teeth.  They do make lovely roasties as they rough up easily for really crispy, crunchy outsides and soft fluffy centres   

Grew them for the first time last year.  They seemed to be resistant to blight, dying down last of all.  But Oh My  were they attractive to slugs.

Wont bother with them again.

SM's are usually grown for two reasons, blight resistance and slug resistance. It's very difficult for slugs to get through the skin and a slug hole is usually very, very uncommon.

It was either the weather last year as MoS suggests - or you were sold something other than SM's!