Casablanca Organic Seed Potatoes
First Early Variety
- Very attractive white skinned, long, oval tubers with creamy coloured flesh.
- Good resistance to common scab, blackleg and golden eelworm.
- Can be left in and lifted as a maincrop
- Very versatile with a lovely buttery texture.
Roasted salt and vinegar crushed new potatoes 750g new potatoes
2 tbsp extra virgin olive oil
2 tbsp cider vinegar
1-2 tsp flaked sea salt
Parsley or spring onions
- Preheat the oven to 220C/425F/gas mark 7.
- Boil the potatoes in salted water until knife-tender. Drain. Put back in the pot to dry out a little. Tip on to a large baking tray.
- Using a tea towel gently crush each potato but leave them whole. Drizzle them with the olive oil and season with pepper Bake for 20-25 minutes or until the edges are browned and crisp.
- Remove from the oven and gently toss with the vinegar.
- When all of the vinegar has been absorbed, sprinkle with sea salt and chopped parsley or spring onions.