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Sharpes Express - Seed Potatoes

Sharpes Express are a lovely first early potato - possibly one of the earliest in our range. Irish conventional untreated seed. More details below.

Sharpes Express Seed Potatoes

First Early Variety

  • Sharpes Express are a first early potato - possibly one of the earliest in our range.
  • 10-12 weeks from planting to harvest after chitting the potatoes.
  • Sharpes Express is known for the creamy floury flesh and the distinct potato flavour.
  • The tubers are white/yellow and have an oval/long shape.
  • Medium blight and good scab resistance.
  • Sharpe’s Express was introduced in 1900 by Charles Sharpe of Sleaford Lincolnshire.
  • Non-organic untreated. Not available certified organic, derogation possible.
  • Please see our blog for instructions on how to grow Early Potatoes

Posh Potato Salad

- 15 quail eggs
- 800g new potatoes
- basil and parsley
- 60g parmesan, grated
- 60g pine nuts
- 2 garlic cloves, crushed
- 200ml olive oil
- 150g petit pois (blanched for 30 seconds and refreshed)
- ½ tsp white-wine vinegar
- 1 bunch sorrel (or mint) leaves, finely shredded

  • 1 Put the eggs in a saucepan, cover with cold water and bring to a boil: simmer for  two minutes (hard-boiled). Refresh in cold water and peel.
  • Boil the potatoes for 15-20 minutes until soft but not so that they are falling apart. Meanwhile, put the basil, parsley, parmesan, pine nuts and garlic in a food processor and blitz to a paste. Add the oil and pulse until you have a runny pesto.
  • As soon as they are cool enough to handle, cut the potatoes in two (they will absorb more flavour when hot) and toss with the pesto, peas, vinegar and sorrel. Mix well – even crush the potatoes slightly so all the flavours mix. Taste and adjust the seasoning, being generous with the pepper.
  • Cut the eggs in half and fold into the salad. Garnish with parsley.
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