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The beautiful little baby potatoes have thin, tender skins and a crisp, waxy texture. They are young potatoes and unlike their fully grown counterparts, they keep their shape once cooked and cut. They are also a bit sweeter because their sugar has not yet converted into starch, and are therefore particularly suited to salads.
We like to keep it simple, pop them into a pot of boiling salted water for 10-15 minutes then toss with lots of salted butter and chopped chives, serve hot or cold at a barbeque in the sun.
This is around 500g, with approximately six new potatoes.
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