They’ll cook a little faster than a conventional spud, so they’re ideal for weeknight dinners. Use to make sweet potato hash or mash. Bake whole like a standard spud. Slice into wedges or chips, roast with a drizzle of oil and a sprinkle of paprika and eat with good mayonnaise on the side for dipping.
Delivered from our farm, so wash before cooking. Store on a cool vegetable rack.
Country of origin
Grown in Spain.
An ideal alternative to the classic campfire baked potato. Simply take a good-sized specimen and stab it a few times with the tip of a sharp knife. Wet the outside and rub it generously with flaky sea salt. Wrap in a double layer of foil, and bury it in the embers to cook for about 25-30 mins or until tender (depending on size). Split open and serve with your topping of choice. Alternatively, you can slice them into 1cm thick discs and cook directly on the griddle over a medium-high heat. Oil them lightly and season with salt, first - they’ll take about 10 mins, turning occasionally.