Fresh from Hardwicke's
Baby Salad Potatoes
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Our baby spuds are almost as popular as our fish. From Garden of Elveden in Norfolk, Carefully selected for their thin skins, waxy texture and sweeter taste. They're delicious on their own or with a knob of butter and fresh mint, and they are the secret ingredient that makes our infamous potato salad so special
These are utterly delicious simply boiled with a little salt and drizzled in butter but even more delicious if you roast them.<br>
We par-boil for around 12 minutes, then drain, place on a baking tray with crushed garlic, rosemary, lemon thyme, a good sprinkle of sea salt and a generous coating of olive oil. Place then in a medium/hot oven for around 15-290 minutes, until they have crispy skins.<br>
We also use these for our famous Potato Salad
We par-boil for around 12 minutes, then drain, place on a baking tray with crushed garlic, rosemary, lemon thyme, a good sprinkle of sea salt and a generous coating of olive oil. Place then in a medium/hot oven for around 15-290 minutes, until they have crispy skins.<br>
We also use these for our famous Potato Salad
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