The star of the show this first week of August is our ever-growing range of new season potatoes.
Last year’s harvest was hit by heavy rain and flooding, which made access to the land difficult. But this year’s sunny, dry spring has led to a strong yield and an earlier crop, and we’re looking forward to a wide variety of spuds throughout the season.
From Duncan at Lyncroft Farm in Ormskirk, we’ve got some Acoustic new potatoes and the beautiful pink-skinned Caledonian Rose – melt-in-the-mouth delicious and already a staff favourite. Over in North Yorkshire, John at Newfields has started bringing in sacks of Alouette (red-skinned), alongside Marfona and Sunita, both also firm staff favourites. New season Marfona also makes a top-notch jacket potato, according to John himself.
Next week we will see the return of his Charlotte variety, with Carolus and Manitou to shortly follow.
New potatoes are lifted before they are fully mature and are easily recognisable with their thin and flaky skin – which you don’t have to peel! Their taste is sweeter and they have a waxy flesh.
Some will say they only need to be boiled to be enjoyed in their prime, but as their waxy flesh absorbs flavours really well, it can be lovely to cook them alongside some aromatics.
They are delicious halved and drizzled with some olive oil. Add rosemary, garlic or shallots and roast for 25-30 minutes. You can also try them sauteed with some olive oil, garlic, onions and thyme in a pan. Add a pint of bouillon stock and let simmer with the lid on for 25-30 minutes then enjoy! 😊
