Tim’s potato tips – using our Marfona or Agria potatoes

Great Roast Potatoes– peel them and cut into roast potato size chunks. Boil in salted water until fully cooked and drain in a colander. Carefully shake them around, allowing the edges to rough up. It’s these edges that help to make great roast potatoes. Heat the oven to 180 degrees and place enough goose or duck fat in a shallow heavy roasting tray to cover to a depth of 1 cm. Make sure the fat is really hot and carefully place the potatoes in the tray one by one. Sprinkle with a little sea salt and black pepper. Turn the potatoes a couple of times and cook until crisp and golden. Drain on kitchen paper and serve sprinkled with sea salt”.

Jacket potatoes – scrub them well under running water and split the skin around the longest circumference line with the point of a sharp knife. Place them on a bed of rock or sea salt and bake at 150 degrees until cooked. The salt will dry the skin, making it lovely to eat, as well as season the potato.  Split, with a knob of local butter and a little sea salt and black pepper, it goes with just about anything. Try scooping the potato out and mashing with butter and a splash of olive oil and cream. It brings a whole new meaning to ‘ mash’ !”