Potatoes - Certified Organic

Good all-rounder potatoes, certified organic and sold unwashed, which helps them keep longer.

Whatever the season in the Northern Rivers, there's always a tray of roast potatoes on someone's table.

The variety changes with what our supplier has picking. Some weeks it's Dutch Cream, other weeks it's Sebago or something similar, but they'll all roast, mash and bake beautifully.

In the kitchen

• Halved and roasted with rosemary and garlic
• Boiled and tossed warm with butter, chives and spring peas
• Mashed with a little milk and plenty of butter
• Smashed and crisped in a hot oven

How to prepare

Scrub them under running water just before cooking. There's no need to peel, as the skin holds plenty of flavour.

Spring recipe: Warm potato salad with peas and herbs

Boil halved potatoes until just tender, then drain and toss while warm with peas, chopped chives, dill and parsley. Dress with olive oil, lemon juice, a spoon of mustard and salt. Serve warm or at room temperature.

How to store

Keep them somewhere cool, dark and dry, and away from your onions. Not in the fridge, and give them a scrub just before cooking.

Available in 500g and 1kg.