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Baby Salad Potatoes

Leontine variety (Solanum tuberosum)

Our baby spuds are almost as popular as our fish. From Garden of Elveden in Norfolk, Carefully selected for their thin skins, waxy texture and sweeter taste. They're delicious on their own or with a knob of butter and fresh mint, and they are the secret ingredient that makes our infamous potato salad so special

Weight Price Quantity
Enough for 3 £1.80
Enough for 2 £1.20
Enough for 4 £2.00
1 kg £2.50

Cooking tips

These are utterly delicious simply boiled with a little salt and drizzled in butter but even more delicious if you roast them.<br>

We par-boil for around 12 minutes, then drain, place on a baking tray with crushed garlic, rosemary, lemon thyme, a good sprinkle of sea salt and a generous coating of olive oil. Place then in a medium/hot oven for around 15-290 minutes, until they have crispy skins.<br>

We also use these for our famous Potato Salad

Recipe Ideas

Hake with Chorizo and Potatoes by Chef Jon Fell

Hake with Chorizo and Potatoes by Chef Jon Fell

Here’s a lovely simple, tasty Hake recipe, fit for any occasion, the flavours of the chorizo and smokiness of the paprika are a perfect match, and the adding of the potatoes makes this a one pot wonder

Hake with Chorizo and Potatoes by Chef Jon Fell