When you tire of buttery, minty potatoes (if that’s even possible), branch out. Eat boiled potatoes in a classic mayonnaise and chive salad. Or toss with a bouquet of seasonal veg – in spring, try broad beans, artichoke hearts and wet garlic. Salad potatoes also roast well, especially with a few sprigs of rosemary and cloves of garlic.
Delivered from our farm, so wash before cooking. Try to eat new potatoes as soon as possible, they don't store as long as maincrop varieties.
Our favourite Charlotte or Alexia potatoes are in the boxes and bags in July and August, Milva occasionally between October and January.
Country of origin
Grown in Italy.