Depending on size, they’ll take 1-1½ hours in a 220℃ oven. Rub the skins with a little olive oil and sea salt for a really crunchy finish.
We grow our potatoes slowly and choose varieties for the best flavour. They bake beautifully, giving fluffy insides and crunchy skins. Pass the butter!
The potato season begins with new and salad potatoes in early summer. These are best for boiling and salads, then the main crop varieties, for baking, mash and roasting, begin in September.