A heritage variety, Pink Fir Apple fingerling potatoes are long, narrow and famously knobbly. The skin is part pink and part white with a firm flesh. They have a wonderful nutty, earthy flavour and are great boiled, steamed or in salads.
With smoky chorizo and fresh tomatoes, simple ingredients and a really easy method, why not try this dining trend in your own home and tap in to tapas?
Source of FIBRE
Source of POTASSIUM
A hearty stew, coming in at under 350 calories, with garlic, paprika and olives.
A hearty eggy base allows a host of flavours to mingle in this beautiful frittata - sprightly onion, flavoursome asparagus and soft new potatoes, what could be better?
Roast potatoes lend themselves to Asian cuisine with this inspiring combination of spud and slaw. This is a real unique culinary delight to throw into your repertoire!
Baby Gem potatoes are a salad variety, with a firm flesh and deep red skin. They are ideal boiled whole and then sliced as part of a salad, as they hold their shape when cooked.
Charlotte potatoes are classic salad potatoes and widely available across all major retailers. With a creamy skin and light yellow flesh, they are relatively small potatoes. Charlotte potatoes have a fresh flavoured which tastes great either hot or cold. They are ideal boiled as part of a salad as they hold their shape well and can even be roasted whole.
The Anya is a fingerling potato. It has a firm texture and knobbly appearance with a slight nutty flavour. It can be enjoyed boiled, roasted or steamed, either hot or cold in salads but also tastes delicious roasted. It mixes well into vegetarian dishes and with green leafy veg.
Maris Peer are small salad potatoes with a light fresh flavour. Maris Peer potatoes have a light yellow skin and flesh. They are great boiled, steamed or roasted whole and can be eaten hot or cold as part of a salad.
Jazzy is a small, set-skinned variety which lends itself perfectly to salads, boiled, roasted whole or even crushed.
The Salad Blue heritage variety is oval in shape, with the skin and flesh both a strong deep blue colour. They have a fluffy textured flesh with a delicate flavour and are believed to be a result of Victorian amateur potato breeding. They are best cooked with the skin on to retain their colour. They make great novelty chips, crisps and colourful salads.
This campaign was originally produced in the framework of a programme co-financed by the European Union