Organic Baking potatoes
We grow our organic baking potatoes slowly and choose the best varieties for flavour. Pass the butter!
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!
Country of originProduced in
- The UK
The best potatoes I’ve ever eaten
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.
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.
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Baking potatoes recipes
Baked potatoes with cheesy kale filling
Serves: 4 Total time: 2h
Wild garlic pesto
Serves: 4 Total time: 10 min
Freeform homity pie with green salad
Serves: 2 Total time: 1h 10 min
Salad leaf pesto
Serves: 4 Total time: 5 min
Beef, beetroot and red wine casserole
Serves: 4 Total time: 2h 55 min
Roasted root vegetables
Serves: 8 Total time: 1h 10 min