Baking potatoes Grown by Neil & Gary Farley at Cullompton, Devon

£2.65 / 4 pack

Organic baking potatoes grown slowly for the fullest flavour

From 14th - 18th June we're delivering:

Valor potatoes: a white skinned, creamy fleshed all-rounder with a floury texture and mild flavour.

We grow our organic baking potatoes slowly and choose the best varieties for flavour. The variety changes every week, so you get to enjoy the full range of seasonal treats. They all bake beautifully, giving fluffy insides and crunchy skins. Pass the butter!

VALOR VARIETY

Country of origin

Produced in

The UK

UK Seasonality

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.

jan

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The best potatoes I’ve ever eaten

- Laeony, Riverford customer

How to prepare

Rub the skins with a little olive oil and sea salt for a really crunchy finish, then bake at 220?C/Gas 7 for 1 - 1 ½ hours, depending on size. Good fillings include Bolognese, grated cheese and cooked greens, pesto and sour cream, or that old standby, baked beans.

BBQ tip: The classic campfire snack. Simply take a good-sized baking spud and stab it a few times with the tip of a sharp knife. Wet the outside and rub it generously with flaky sea salt. Wrap in a double layer of foil, and bury it in the embers to cook for about 40 mins or until tender (depending on size). Split open and serve with your topping of choice.

Storage

Keep baking varieties in a paper bag somewhere cool and dark.

Grown by Neil & Gary Farley, Cullompton, Devon

Located on sandy land, the Farleys’ farm is perfect for potato growing – it’s their biggest crop at about 70 acres – followed by the root veg, beetroot and the artichokes.