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Our potatoes come from a merry band of organic farming heroes - Nick Walton at Bagthorpe Farm, Andrew Hayter at Preva and Andrew Skea in Scotland, with small amounts from Jeremy Helme from Pool Hullock Farm on the Welsh borders.
Main season potatoes can be boiled with their skins on, or peeled if you prefer. They can also be baked, roasted, deep or shallow-fried and mashed. Different varieties are better for different preparation methods, although most of our potatoes are all-purpose. New potatoes simply need to be washed and then boiled or steamed. Try adding a sprig of fresh mint. They are also delicious fried. New potatoes should be eaten fresh, and stored in a dry cool area. Main crop potatoes should also be stored in a dark cool place, and will keep longer than new potatoes. Suitable for home freezing. Stuck for ideas? Click here for Potato recipes