Summary
Humble it may be, but let's hear it for the potato - or, more particularly, the new potato. By this I don't mean the hard-skinned bullet-like potato that comes from Egypt, Israel or Cyprus, or has been held in UK stores since last November. I mean a real, genuine new potato - small, delicately flavoured, waxy in texture, almost translucent when gently steamed or boiled with some mint and served with lashings of golden butter, or briefly tossed in walnut oil and sprinkled with sea salt.
The first new potatoes of the season are so special that they need few ingredients to clutter up their sensational, fresh flavour.See the full content of this document
Extract
Deliciously Dirty Sign of Summer
April may seem to be too early for new potatoes, but in West Cornwall the Cornish Early season has already started, following close behind the more expensive imports, Jersey Royals. As the first mainland UK-grown new potatoes they are...
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