{"title":"Speciality Potatoes","description":"\u003ch3 style=\"text-align: center;\"\u003eSpeciality Potatoes\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eThe potato is the most taken-for-granted ingredient in the kitchen, which makes it one of the most rewarding to buy well. Variety matters more than most cooks realise — the difference between the right potato for a dish and the wrong one is not subtle, and the difference between a heritage variety grown for flavour and a commodity potato grown for yield is greater still.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eWe stock six varieties across an extended season, each selected for eating quality, provenance and culinary character — from the AOC-protected Ratte du Touquet to the brief, eagerly anticipated window of the Jersey Royal.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eOur Producers\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eTouquet Savour\u003c\/strong\u003e are specialists in La Ratte du Touquet from the Côte d'Opale in northern France. The Ratte holds AOC status — the same designation applied to French wines and cheeses — defining the growing area, production methods, and quality standards the variety must meet. It is one of the few potatoes in the world to carry this level of protection, because the terroir genuinely affects the result on the plate.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eLa Noirmoutier\u003c\/strong\u003e grows on the Atlantic island of the same name off the Vendée coast. The combination of sandy, salt-rich soil and a mild maritime climate produces a potato with a flavour and texture that has made Noirmoutier one of the most sought-after varieties in French gastronomy.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eDélicatesse\u003c\/strong\u003e is a French grower based in the Drôme département, cultivating the Linzer Delikatess variety for fifteen years — a small early potato with a character unlike most others in the market.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eWaxy vs. Floury\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eUnderstanding the difference between waxy and floury potatoes is the foundation of cooking them well. Waxy potatoes have a lower starch content and higher moisture — they hold their shape during cooking, making them the right choice for boiling, steaming, salads and gratins. Floury potatoes are higher in starch and lower in moisture — they break down during cooking, which is what makes them ideal for mash, roasting and chips.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eEvery variety in this collection sits somewhere on that spectrum, and knowing where determines how to cook it.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eThe Varieties\u003c\/h3\u003e\n\u003ch4 style=\"text-align: center;\"\u003eRatte du Touquet\u003c\/h4\u003e\n\u003cp style=\"text-align: center;\"\u003eA small, elongated fingerling with a smooth, thin skin and a dense, waxy flesh. Distinctively nutty — often described as chestnut-like — with a richness that sets it apart from most other waxy varieties. AOC-protected, grown exclusively in the Touquet area of northern France, and available year-round. Excellent boiled simply with butter and salt, in a warm salad, or alongside fish or roast meat.\u003c\/p\u003e\n\u003ch4 style=\"text-align: center;\"\u003eAmandine\u003c\/h4\u003e\n\u003cp style=\"text-align: center;\"\u003eA French waxy variety from Brittany. Almond-shaped, smooth yellow skin, firm and buttery flesh — a reliable all-rounder for boiling and steaming. Clean, mild flavour, making it a good foil for stronger flavours: anchovies, capers, mustard vinaigrette. A staple of French home cooking.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eSeason:\u003c\/strong\u003e October to May.\u003c\/p\u003e\n\u003ch4 style=\"text-align: center;\"\u003eNoirmoutier\u003c\/h4\u003e\n\u003cp style=\"text-align: center;\"\u003eOne of the most celebrated potatoes in France, grown on the Atlantic island of Noirmoutier. Sandy, salt-enriched soil and a mild maritime climate produce a potato with a paper-thin skin, a tender waxy texture, and a faint but unmistakable salinity in the flesh. Best cooked simply — boiled or steamed, dressed with good butter — to let the flavour speak.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eSeason:\u003c\/strong\u003e May to August.\u003c\/p\u003e\n\u003ch4 style=\"text-align: center;\"\u003eLinzer Delikatess\u003c\/h4\u003e\n\u003cp style=\"text-align: center;\"\u003eA heritage fingerling cultivated by Délicatesse in the Drôme. Small, elongated and waxy, with pale yellow skin and a delicate, nutty flavour — one of the more unusual varieties in the collection and a favourite among chefs who know it. Excellent warm or cold, simply dressed.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eSeason\u003c\/strong\u003e: May to August.\u003c\/p\u003e\n\u003ch4 style=\"text-align: center;\"\u003eJersey Royals\u003c\/h4\u003e\n\u003cp style=\"text-align: center;\"\u003eThe most famous new potato in the British kitchen, grown exclusively on the island of Jersey and protected by PDO status — the only potato in the UK to carry this designation. Jersey's mild climate, the vraic seaweed traditionally used to fertilise the soil, and the steep côtils on which the best crops are grown produce a potato unlike anything grown on the mainland. The Grade Mids we stock are the workhorse size, small enough to cook whole and flavourful enough to need nothing beyond butter and sea salt.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eSeason:\u003c\/strong\u003e short spring window, varying year to year. Do not overcook them.\u003c\/p\u003e\n\u003ch4 style=\"text-align: center;\"\u003eVitelotte\u003c\/h4\u003e\n\u003cp style=\"text-align: center;\"\u003eA heritage French variety with deep purple-blue skin and flesh, grown since the early nineteenth century and still rare outside specialist growers. The colour comes from anthocyanins — the same pigments found in red cabbage and blueberries — and holds well during cooking if the potatoes are not overboiled. Earthy and slightly nutty, with a firm waxy texture. Adds visual drama to a plate and works particularly well in salads, as a side, or sliced and roasted.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eSeason:\u003c\/strong\u003e March to October.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eHow To Cook\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eThe cardinal rule with good potatoes is restraint. The more complex the variety — Noirmoutier, Jersey Royal, Ratte — the less you should do to it.\u003c\/p\u003e\n\u003ch4 style=\"text-align: center;\"\u003eBoiling\u003c\/h4\u003e\n\u003cp style=\"text-align: center;\"\u003eStart waxy potatoes in cold salted water, bring to the boil, and simmer until just tender — a knife should pass through with light resistance, not collapse. Small varieties (Jersey Royals, Linzer Delikatess) take 12 to 15 minutes; larger Amandine or Ratte, 18 to 22 minutes. Do not overcook — a waxy potato gone too far becomes waterlogged and loses its texture. Drain and rest for 10 to 15 minutes before serving; the starch settles back together and the texture firms up noticeably.\u003c\/p\u003e\n\u003ch4 style=\"text-align: center;\"\u003eSteaming\u003c\/h4\u003e\n\u003cp style=\"text-align: center;\"\u003ePreferable to boiling for the more delicate varieties — Noirmoutier in particular benefits from steaming, which preserves both flavour and the paper-thin skin. Steam over simmering salted water for approximately the same time as boiling.\u003c\/p\u003e\n\u003ch4 style=\"text-align: center;\"\u003eRoasting\u003c\/h4\u003e\n\u003cp style=\"text-align: center;\"\u003eWaxy varieties roast differently from floury ones — they won't achieve the same fluffy interior, but they develop a golden, slightly crisp exterior and a dense, flavourful centre. Halve, toss in olive oil or duck fat, season well, and roast at 200°C for 35 to 45 minutes. Vitelotte roasts particularly well and holds its colour reasonably during the process.\u003c\/p\u003e\n\u003ch4 style=\"text-align: center;\"\u003eWarm Salads\u003c\/h4\u003e\n\u003cp style=\"text-align: center;\"\u003eThe Ratte, Amandine and Linzer Delikatess are all excellent warm, dressed immediately after cooking while still hot. A simple dressing of good olive oil, Dijon mustard, shallot and white wine vinegar is the classic approach. Add cornichons, capers or anchovy to taste.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003ePairings \u0026amp; Recipe Ideas\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eRatte du Touquet with brown butter, capers and a squeeze of lemon alongside grilled sole or turbot is a combination that requires almost no effort and produces something genuinely elegant. Jersey Royals with cold butter and flaky sea salt, eaten the day they arrive, need nothing else. Noirmoutier alongside roast chicken with tarragon is a French classic for good reason.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eVitelotte makes a visually striking cold salad with crème fraîche, chives and smoked salmon — the contrast between the deep purple potato and the pale pink fish is as good to look at as it is to eat. Linzer Delikatess works well alongside simply prepared white fish or as part of a composed salad with soft-boiled egg and green beans.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eFor something more indulgent, a Ratte gratin — sliced thinly, layered with cream and a little garlic, baked slowly — produces one of the best versions of gratin dauphinois possible, owing to the variety's natural nuttiness and waxy texture.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eStorage\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eStore in a cool, dark place with good air circulation — a cellar, garage, or cool larder. Avoid the refrigerator for most varieties: cold temperatures convert potato starch to sugar, which alters the flavour and causes problems if you intend to roast or fry.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eThe exception is new potatoes — Jersey Royals, Noirmoutier, and Linzer Delikatess are best kept in the fridge and used within a few days of delivery, as their thin skins and high moisture content make them more perishable than storage varieties.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eKeep potatoes away from light, which triggers greening and the development of solanine — a mildly toxic compound that gives affected areas a bitter taste. Cut away any green patches generously before cooking. Do not store potatoes near onions — both release gases that accelerate deterioration in the other.\u003c\/p\u003e\n\u003ch4 style=\"text-align: center;\"\u003eShelf Life\u003c\/h4\u003e\n\u003cp style=\"text-align: center;\"\u003eRatte du Touquet — up to 2 weeks in a cool dark place. Amandine — 1 to 2 weeks. Noirmoutier, Linzer Delikatess and Jersey Royals — use within 3 to 4 days of delivery, refrigerated. Vitelotte — up to 2 weeks in a cool dark place.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eSeasonality\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eThe six varieties span most of the calendar year between them. Ratte du Touquet is available year-round. Amandine runs October to May. Noirmoutier and Linzer Delikatess share a May to August window — the two finest summer potatoes in the collection. Jersey Royals are a short spring variety. Vitelotte runs March to October.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eBetween them, there is a premium potato available in every month of the year. The specific varieties change with the season; the standard does not.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eSourcing\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eSeveral varieties carry formal quality designations that go beyond flavour. The Ratte du Touquet holds AOC status — a protected designation governing where the variety can be grown, how it must be produced, and the standards it must meet. Jersey Royals carry PDO protection under UK law, with equally strict geographical and production requirements. These designations exist because place genuinely affects quality, and they provide a level of traceability and accountability that commodity supply chains rarely offer.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eBeyond formal certification, our producers — Touquet Savour, La Noirmoutier and Délicatesse — are specialists in their respective varieties rather than volume producers. Specialist growers have a vested interest in maintaining the character and reputation of the varieties they grow, which tends to produce better farming decisions over the long term.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eOur sourcing is seasonal where the variety demands it. We do not extend windows artificially or substitute with inferior supply when a season ends.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eDelivery\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eUK next-working-day delivery on orders placed before 2pm. Complimentary weekday delivery on orders over £225.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" dir=\"ltr\"\u003e \u003c\/p\u003e","products":[{"product_id":"noirmoutier-potatoes","title":"Noirmoutier Potatoes","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNoirmoutier potatoes — new-season potatoes from the Île de Noirmoutier, a small Atlantic island off the Vendée coast of France. The island's sandy, saline soil — traditionally fertilised with seaweed gathered from the shoreline — and its mild maritime climate produce a potato with a character unlike anything grown on the mainland. The skin is paper-thin and pale yellow, the flesh is waxy and tender, and the flavour carries a natural sweetness alongside a faint mineral, almost iodine-like quality that comes directly from the terroir. There are hints of lemon and walnut in the best examples. It is one of the most celebrated potatoes in French gastronomy.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNoirmoutier potatoes are often compared to Jersey Royals — both are island-grown new potatoes with thin skins and a distinct sense of place — but the Noirmoutier has a more developed, more complex flavour and a slightly waxier texture. The season runs from May to August, with the earliest harvests in spring producing the smallest, most delicate potatoes.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Île de Noirmoutier, Vendée, France (La Noirmoutier)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Potatoes (\u003cem\u003eSolanum tuberosum\u003c\/em\u003e).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate. Use within 3–4 days of delivery. Thin-skinned new potatoes are more perishable than storage varieties — do not keep at room temperature.\u003c\/p\u003e","brand":"LE MARCHE","offers":[{"title":"Default Title","offer_id":39524158210153,"sku":"IDRP1500","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/NOURMOUTIERPOTATOES_FINE_WILDUK.jpg?v=1719301339"},{"product_id":"ratte-potatoes","title":"Ratte Potatoes","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLa Ratte du Touquet (\u003cem\u003eSolanum tuberosum\u003c\/em\u003e) — a French fingerling potato with a reputation that has outgrown its size. The ratte is a heritage variety that originated in the Lyonnais and Ardèche regions, was almost lost due to low yields and disease susceptibility, and was saved from extinction in 1962 when a single surviving plant was regenerated at Le Touquet on the Côte d'Opale by the grower André Hennuyer. From that one plant, the variety was rebuilt. Today La Ratte du Touquet is a registered trademark, cultivated exclusively on the Côte d'Opale and in Picardy by a small group of growers under Touquet Savour.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe potatoes are small, elongated and knobbly — shaped, as the French note, like a mouse, which is where the name comes from. The flesh is firm, waxy and yellow, with a fine, silky texture when cooked and a pronounced nutty, chestnut-like flavour that no other fingerling variety quite matches. This is the potato that Joël Robuchon used for his famous purée, and the one that French kitchens reach for when the potato itself needs to be the point of the dish rather than a vehicle for something else. La Ratte holds its shape through cooking, does not break down or turn mealy, and has a buttery quality that makes it work with very little added to it.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Côte d'Opale \/ Picardy, France\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e La Ratte du Touquet potatoes (\u003cem\u003eSolanum tuberosum\u003c\/em\u003e)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store in a cool, dark, dry place. Do not refrigerate — cold temperatures convert the starches to sugars and alter the texture. Use within one to two weeks.\u003c\/p\u003e","brand":"LE MARCHE","offers":[{"title":"Default Title","offer_id":40492782092393,"sku":"RATPOT","price":9.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/RATTEPOTATO_FINE_WILD.jpg?v=1719304015"},{"product_id":"linzer-delicatesse-potatoes","title":"Délicatesse Potatoes","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eDélicatesse potatoes (\u003cem\u003eSolanum tuberosum\u003c\/em\u003e) from the Drôme des Collines — small, early-harvested French potatoes of the Linzer Delikatess variety, sold under the Délicatesse brand. The variety originated in Austria but has found its best expression in the sandy soils of the Drôme, where it is managed more like a market garden vegetable than a field crop. The potatoes are planted in successive strips from February through July, each harvested after a short growing cycle of 70 to 80 days, which keeps the tubers small (under 40mm), tender and genuinely fresh rather than stored.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe result is a potato with a thin, delicate skin, firm yellow flesh and a texture that falls somewhere between waxy and melting — firmer than a floury potato but softer than a standard salad variety. The flavour is sweet and nutty, with none of the starchiness or woolly quality that comes with potatoes grown to full maturity and kept in storage. These are at their best treated simply: simmered skin-on, rested, and served warm with butter, salt and herbs. The Délicatesse works naturally alongside fish, shellfish and anything that benefits from a potato that does not overpower the plate.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Drôme des Collines, France\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Linzer Délicatesse potatoes (\u003cem\u003eSolanum tuberosum\u003c\/em\u003e)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Do not refrigerate. Store in a cool, dark, dry place and use within a few days — these are harvested fresh and are not designed for long storage.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"LE MARCHE","offers":[{"title":"Default Title","offer_id":40726950281321,"sku":"LINZERPOTS1","price":12.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/LINZERPOTATOES_FINE_WILDUK.jpg?v=1774958478"},{"product_id":"purple-potatoes","title":"Vitelotte Potatoes","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA French heritage potato with deep violet-purple flesh that runs right through to the centre of the tuber — not just skin-deep colour, but a uniform, almost ink-like purple that holds through cooking. The Vitelotte is one of the oldest named potato varieties still in cultivation, documented in France since the early nineteenth century, though its origins are thought to trace back further to South American cultivars brought to Europe in the colonial period. Alexandre Dumas mentioned it in his \u003cem\u003eGrand Dictionnaire de Cuisine\u003c\/em\u003e in 1873, and it has maintained a following among French chefs ever since.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe colour comes from high concentrations of anthocyanins — the same class of water-soluble pigments found in blueberries, red cabbage, and black grapes. These pigments are pH-sensitive, which is why the colour can shift slightly depending on cooking method and what the potato comes into contact with — a squeeze of lemon or vinegar will brighten the purple, while alkaline conditions can push it towards blue.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe texture is dry and floury, closer to a King Edward or Maris Piper than a waxy salad potato. The flavour is distinctive — earthy and nutty with a subtle chestnut quality that sets it apart from more neutral-tasting varieties. The dryness makes Vitelotte well suited to roasting, mashing, and gnocchi, where a floury potato performs better than a waxy one. It is less suited to boiling whole for salads, where it tends to crumble.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe tubers are small and knobbly with dark, almost black skin — they are not the most elegant-looking raw potato, but the interior colour more than compensates once cut or cooked.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e France.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Vitelotte potatoes (\u003cem\u003eSolanum tuberosum\u003c\/em\u003e).\u003c\/p\u003e","brand":"LE MARCHE","offers":[{"title":"Default Title","offer_id":41594190725225,"sku":"PPOTS100","price":6.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/BuyPurplePotatoesUK_FINE_WILD.jpg?v=1753888017"},{"product_id":"armandine-potatoes","title":"Amandine Potatoes","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAmandine potatoes (\u003cem\u003eSolanum tuberosum\u003c\/em\u003e) from Brittany — a French firm-fleshed variety bred by Germicopa at their research station in Châteauneuf-du-Faou and registered in 1994. The name comes from \u003cem\u003eamande\u003c\/em\u003e — almond — which describes both the elongated shape of the tuber and the subtle nuttiness of the flavour. Amandine is a cross between the Mariana and Charlotte varieties, and it has become one of the reference potatoes in the French market for the firm-fleshed, salad-type category.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe tubers are smooth-skinned, yellow, and uniform in shape, with a shallow eye pattern that means very little waste when preparing them. The flesh is pale yellow, firm and waxy, with a texture that sits on the melting side of firm — it holds its shape when cooked but has a creaminess that harder waxy varieties lack. This makes Amandine unusually versatile: it works boiled, steamed, roasted, sautéed and in salads, where many firm-fleshed varieties only excel at one or two of those. The flavour is clean, buttery and gently nutty, without the earthiness of a floury potato or the blandness of a generic salad variety. At its best roasted whole with the skin on, where the thin skin crisps and the interior stays smooth.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Brittany, France\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Amandine potatoes (\u003cem\u003eSolanum tuberosum\u003c\/em\u003e)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store in a cool, dark, dry place. Do not refrigerate. Use within one to two weeks.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"LE MARCHE","offers":[{"title":"Default Title","offer_id":41900556124265,"sku":"ARM1000","price":8.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/Amandine_Potatoes_French_Grown_FINE_WILD_UK.jpg?v=1730799178"},{"product_id":"jersey-royal-potatoes","title":"Jersey Royals","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJersey Royal potatoes (\u003cem\u003eSolanum tuberosum\u003c\/em\u003e) — the PDO-protected new potato grown exclusively on the island of Jersey in the Channel Islands. Jersey Royals are one of the few British ingredients with a genuine protected designation, awarded because the combination of the island's maritime climate, its steep south-facing \u003cem\u003ecôtils\u003c\/em\u003e (coastal slopes), and the traditional use of \u003cem\u003evraic\u003c\/em\u003e — seaweed gathered from Jersey's beaches and dug into the soil as fertiliser — produces a potato with a flavour and texture that cannot be replicated elsewhere. The seaweed contributes iodine and trace minerals to the soil, and together with the mild, Gulf Stream-influenced climate, gives the potato its characteristic earthy-sweet, nutty quality.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThese arrive with soil still on them, which is how they should be — the earthy coating protects the thin, papery skin during transit and is a sign that they have not been washed and processed. The flesh is firm, waxy and yellow, with a texture that holds together when boiled and a flavour that is concentrated enough to carry a dish with nothing more than butter, salt and fresh mint. Jersey Royals are a strictly seasonal product, available only during the spring harvest window. When the season ends, they are gone — there is no stored or year-round supply. This is the potato you buy because it is here now and will not be for long.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Jersey, Channel Islands (PDO)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Jersey Royal potatoes (\u003cem\u003eSolanum tuberosum\u003c\/em\u003e)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store in a cool, dark, dry place and use within a few days. Do not refrigerate. These are new potatoes — they are not designed for long storage.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"LE MARCHE","offers":[{"title":"Default Title","offer_id":54252305252737,"sku":"JRNP1001","price":5.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/FreshJerseyRoyalPotatoes_FINE_WILD.jpg?v=1748350461"}],"url":"https:\/\/www.fineandwild.com\/collections\/speciality-potatoes.oembed","provider":"FINE \u0026 WILD","version":"1.0","type":"link"}