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.
Our varieties include Lady Crystal, Colleen, Agita, Charlotte and Accent.
Country of origin
Grown in Italy.