Potatoes are low in calories, they are naturally fat-free, they are packed with vitamins and minerals, and contain no cholesterol and when served with their skins are a great source of fibre.
Look for pest free varieties and choose one from each group; early (will be ready first), main and late crops (will be ready last).
Place the potato in a clean dry seed tray with eye uppermost. Store in a frost free environment until chits are 1-2cms long and ready for planting. Earth up the tubers.
Rolled down bag’s gradually rolled up as you earth the tubers are a successful method for a smaller yield and limited space. I grew potatoes in this way for years, pre allotment.
Glossary ~ Earthing up ~ Draw soil up to near top of shoots to stop greening
Jamie Oliver’s potato salad with smoked salmon and horseradish crème fraiche
Pick out 600g of your own grown new potatoes, halve large ones if required. Boil in salted water for 15-20 minutes.
Put the zest and juice of a large lemon into a bowl and add a splash of red wine vinegar. Add 3 times as much extra virgin oil, 2 tablespoons of capers, season with salt and pepper and add the potatoes, mix together.
Grate a 3cm piece of horseradish, add the crème fraiche, sprinkle with fennel and toss again.
Lay out 400g of salmon, pile on the potatoes and dollop the horseradish and crème fraiche mix.
Serve with crusty bread and a well-deserved glass of wine.