Storage: Store potatoes in a well ventilated cool dark place (don't put them in the fridge as the flavour changes will be noticeable). Always remove them from any plastic packaging, unless they are 'Greenguard' bags which have been manufactured specifically for potatoes. A heavy paper bag or cardboard box makes a good storage container.
General Use: They are delicious boiled as new potatoes, steamed, jacket baked, or used cold in salads. New potatoes don't need peeled, simply scrub them in cold water before using.
Salad: Boil potatoes for about 20 minutes, drain and set aside. Prepare salad dressing by juicing lemon and stirring in mustard, season with sea salt and pepper. Slowly add olive oil while stirring vigorously then add finely chop spring onions. Now fry bacon in dry pan slowly until crisp. Add to dressing mixture. Cut warm potatoes into slices or large chunks, pour dressing over and mix well. Only add chopped parsley before serving so that it remains crisp.
Boiled: New potatoes should be boiled in their skins which are then easily removed.
Gratin: Preheat the oven to 180°C. Place sliced potatoes into a pan of boiling salted water and boil for 4 minutes (until tender) and drain well. Butter a small gratin dish and tip in the cooked potato slices. Place a clove of garlic and cream into a small pan and warm gently and then pour over the potatoes. Dot the top of the gratin with butter, season well with sea salt and freshly ground black pepper. Place on a baking sheet in the oven for 15 minutes or until golden-brown on top. Serve in the dish as a side dish.
Baked: Par-boil the potatoes then lay them on a baking tray. Partially squashed with a fork then sprinkle with olive oil and black pepper, and bake in a hot oven for 12 minutes.
Fried: Thinly slice potatoes and gently fry with butter, garlic and onion until potatoes are soft and golden brown.