King Edward Potatoes, Washed - Organic, Nashua- Byron Shire
If you grew up on Sunday roasts, you've probably had a King Edward. It's an old English variety from the early 1900s, with creamy skin and pink patches. Inside it's floury and fluffy, which is exactly what you want for a proper crispy roast potato.
These ones come from Laodekia's farm at Nashua, in the old Big Scrub country of the Byron hinterland. She farms organically and regeneratively, and I collect them from her myself. They arrive washed, so they can go straight from the bag to the tray.
I love them roasted, but they make beautiful mash, chips and wedges too. If you're making potato salad, grab a waxier potato instead, because King Edwards tend to fall apart when boiled.
Keep them somewhere cool, dark and dry. Not in the fridge, and not next to your onions.
