We choose the potato varieties that taste best, and allow them to grow slowly to develop maximum flavour. The variety changes every week, each with their own cooking virtues. Look out for the tips on every bag to help you make the most of each week’s pick.
Storage & prep
Will keep for several weeks
Storage: A spud is a spud is a spud…right? Not so! We’ll bring you different potato varieties through the year and are therefore one of the most variable crops in terms of taste and texture. We grow for flavour and specify the character of each spud on the bags. All potatoes like to be kept dirty and in the dark. Leave them in their paper bag and store somewhere cool.
Prep: Put potatoes in a sink full of water and leave for a few minutes to let the mud loosen and settle on the bottom. Then either scrub or peel, depending on how you’re going to use them.
Waxy varieties are best boiled, used in salads or sliced for gratins. Floury potato varieties are spot on for mash, chips, roasting and baking. Potatoes are wonderful at soaking up surrounding flavour. If boiling, season the water with salt and consider adding a few aromatics such as bay, garlic and thyme to the water too. You’ll be amazed how much flavour they take on.
Potatoes are so common and everyday that they easily get overlooked. For us, they are one of our most variable crops. Change in varieties across the seasons is noticeable in their flavour, appearance, and characteristics in the kitchen. We put the variety and a few tips on the bags we deliver.
Season at the start: Don’t underestimate how well potatoes soak up seasoning from their surroundings. If boiling them for mash or the early stages of a roasty, make sure you season the water with salt. Aromatics such as garlic, bay and thyme will have a noticeable impact on the final flavour, too. Likewise, if baking them sliced in a gratin dish, make sure the cream or stock you use is seasoned well before you add it. Even a humble baked potato will benefit from a rub of salt after it has been washed; it makes for a crispy, moreish skin.
Use your leftovers: Leftovers in all their forms can be put to good use in a thrifty kitchen. Old roasties can be fried in a pan as the backbone of a breakfast hash, with a few mushrooms, chopped bacon and a fried egg to finish. Mash can be refashioned into fishcakes, or a clumsy bubble & squeak with a few wilted greens; you can even freeze it until you are in desperate need of a topping for your cottage pie.
Perfect partners: There’s not much that potatoes can’t pair well with. There are, however, some things with which they really shine. You can’t go wrong with dairy in all forms; if you have ever eaten tartiflette or dauphinoise, you’ll be in no doubt. Fresh herbs, too: be it a few sprigs of rosemary in the roasting tray, or chopped parsley in your mash. Don’t shy away from the garlic; just think chips and aioli.
Potato, mozzarella & tomato salad
This easily made, creamy gratin is a good weeknight supper on its own with just a green salad. Fennel and potato are also lovely accompaniments to lamb, pork or white fish. You could just use double the quantity of fennel and leave out the potatoes. Substitute the Parmesan for another hard cheese to keep this vegetarian.
Serves 2 - 35 min
Potatoes work well with:
All meat and fish
Dairy – especially hard cheeses, butter and cream
Garlic and onion
Herbs – especially chives, dill, lovage, parsley, rosemary and tarragon
Spices – caraway, cayenne, cumin, nutmeg and saffron