Organic Mini King Edwards
These little spuds are far too tasty to go to waste.
These tasty little King Edwards have been deemed too small for our standard potato bags. We would never waste such a superlative spud, whatever its size. These are still the royalty of roast potatoes, but they’ll also be perfect as a salad potato ahead of the new potato harvest this spring.
Country of originGrown in
- The UK
How to prepare
The perfect roasting potato! They are almost small enough to use whole. They’ll be all the more fluffy and crisp for being parboiled first. You can decide to use them with the skin on or off. As a salad potato they’ll only take 10-15 mins to boil in a pan of salted water; some bay and split garlic cloves would be a welcome addition to the pan.
Keep in the paper bag we deliver them in, somewhere cool and dark.
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Mini King Edwards recipes
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Mustard crusted roast beef with white bean mash and walnut dressed beans
Serves: 2 Total time: 45 min
Parsnip blinis, Cropwell Bishop, walnuts and honey
Serves: 6 Total time: 40 min
Roasted Savoy cabbage with mulled cider
Serves: 4 Total time: 40 min
Wok-fried Brussels sprouts with ginger
Serves: 4 Total time: 20 min