New potatoes Grown by Matthew and Phil Le Maistre at Les Pres Manor, Jersey

£1.95 / 500g


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

Colleen: small, oval potatoes with a pale skin and creamy yellow flesh. Excellent for boiling or roasting, Maris Peer: waxy, creamy yellow flesh that keeps its colour and shape. Good boiled and in salads.

Organic new potatoes have loose, delicate young skins that provide lots of flavour, so don’t peel them – just scrub gently in cold water. Boil to waxy tenderness, anoint with butter, salt and shredded mint – a salute to spring.

Just added icon
Just added
Plastic free icon
Plastic free

Country of origin

Produced in
  • The UK

UK Seasonality

Our varieties include Lady Crystal, Colleen, Agita, Charlotte and Accent.
For maximum flavour, boil potatoes whole, even if you will later slice them in salad
- Riverford cooks

How to prepare

When you tire of buttery new potatoes (if that’s even possible), branch out. Eat boiled potatoes in a classic mayonnaise and chive salad. Or toss with a bouquet of spring veg – broad beans, artichoke hearts and wet garlic. New potatoes also roast well, especially with a few sprigs of rosemary and cloves of garlic.

Any leftover boiled potatoes make fantastic rosti: grate and fry until golden. Partner with spinach, a poached egg and a grinding of pepper to set you up for the day.


Delivered from our farm, so wash before cooking. Keep cool and dark on a veg rack. New potatoes are best eaten as fresh as possible.

  • Grown by Matthew and Phil Le Maistre, Les Pres Manor, Jersey

    The Le Maistres have been growing vegetables in the south-east corner of Jersey since 1841. Their farm, Master Farm, consists of around 900 vergées (that’s just over 160 hectares), growing a wide range of crops – but their real speciality is potatoes.

Don't miss these...

New potatoes recipes

View all New potatoes recipes