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 the United Kingdom.
New season spuds won’t take as long to cook as a traditional old baker, but the same principles stand: a foil parcel and glowing embers. Give them a wash but try not to lose all the delicate skin. Give each one a couple of jabs with a sharp knife. Keep the small ones whole; any larger ones can be halved. Lay out a large, double-layered square of foil and sit 500g potatoes in the middle. Drizzle with oil and season generously. Add a couple of bay leaves, a few sprigs of woody herbs (thyme or rosemary are ideal), two split garlic cloves and a few slices of lemon. Fold the foil over and crimp into a tight parcel. Bury the parcel in the glowing embers and cook for 40 mins – 1 hour or until tender. Empty the parcel into a serving bowl and toss the spuds with a knob of butter before serving.