No photo. We ate them all. But they were yummy.
I baked two of my big early Russets that I dug yesterday. I think early potatoes are usually boiled for potato salad. But I can say that early Russets are fantastic! We topped them with Boursin cheese (gilding the lily!) and served with chiogga beets, fresh salad greens and bay scallops. Ahhh….
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yes! the pizzas I made with students featuring our peppers and onions went faster than a camera too.
We had our first potatoes Thursday evening Pentland Javelin. I grew some of these last year and they were great, this year they seem floury in texture and popped their skins on boiling? Anyone potato experts out there got any hints or ideas?
Marian(LondonUK)