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 and Italy.