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Spud heaven at Polesden Lacey!

Whilst I love beautiful things, I much prefer the quirky, mad and unusual, which is why I love these whacky-looking potatoes we’ve been growing in our kitchen garden at Polesden Lacey in Surrey. Even its name is strange….Pink Fir Apple. Firstly, it is not an apple! Secondly, it has nothing to do with fir trees. But I do concede, that it is slightly pink…until cooked, and then it turns into a gorgeous creamy-white colour.

potato pink fir apple potatoes after being cooked

And although they may look like some weird mutant spuds, their taste surpasses sublime (if that is possible…which I don’t think it is). When cooked properly, they have the creamiest and nuttiest flavour imaginable, with soft, melting flesh that has the perfect amount of light fluffyness.

simon delivering potatoes to restaurant

Unfortunately, August is the month of the dreaded blight, the fungus that wipes out all potato and tomato crops as the foliage turns brown and withers back. To prevent the spread of this, we have chopped back all the foliage and removed the material. Hopefully this should prevent the potatoes themselves from becoming infected, meaning we can harvest them from the ground over the next month or two, as the restaurant requires them.

potato 3 pink fir apple blight

Head chef Kevin in the restaurant at Polesden Lacey has used his culinary magic to create this easy-to-make potato salad that brings all the best flavour from this historic heritage potatoes variety.

head chef kevin cooking pink fir apples

1) Give the potatoes a good scrub with a brush to remove the dirt, but leave the skin as this adds to the flavour and texture. Chop them into chunky sections.

2) Boil the potatoes for about 12 minutes – or until cooked. Immediately plunge the potatoes into ice cold water to prevent them from further cooking.

To make Kevin’s dressing…

1)      Finely chop a shallot (don’t fry it, it should be raw)

2)      Add a splash of balsamic vinegar and a larger glug of rapeseed oil

3)      Add a crushed garlic clove

4)      Whisk the ingredients until it comes together

Drizzle the dressing over the potatoes and add chopped tarragon, parsley and coriander. Add salt and pepper to taste.

Although, I can’t guarantee that this potato salad will be on the Polesden Lacey menu when you visit, the restaurant does use the produce from its kitchen garden, so do visit and let me know what you think.

becky for blog 2

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