Yes, well up here in Scotland er where I live erm the maincrop variety Golden Wonder tends to certainly need a par boiling and a par boiling only er when cooking so it needs about what five to six minutes or something like that but erm any more and the tatties go to mash and er that's why I think a lot of the Golden Wonders er in Scotland are cooked in their skins but erm if I was to go for a variety that er I enjoy would be one called Pentland Ivory, it's a, a nice flowery spud er and you get quite a plentiful supply of them too so it's quite a good variety but you know the old Kerr's Pink used to be called I think Henry's Seedling, I remember rightly and then it changed its name to Kerr's Pink because Kerr was a seedsman up in  who really introduced it and er that was just after the first world war and that's a good one, that's a very good one and it's got that waxy skin as well you see so it might be quite useful.