out of season

Noirmoutier Potatoes

Name: Noirmoutier Potatoes
Brand: LE MARCHE
SKU: IDRP1500
Price: 12.50 GBP
Availability: OutOfStock

£12.50

Net: 750g Seaweed Fertilised

New-season potatoes from the Île de Noirmoutier, grown in sandy, saline soil traditionally fertilised with seaweed gathered from the shoreline. Small, waxy, and thin-skinned with a natural sweetness and a faint mineral, almost iodine-like quality. Boil gently and dress with butter — the flavour needs nothing else.

Noirmoutier 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.

Noirmoutier 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.

Origin: Île de Noirmoutier, Vendée, France (La Noirmoutier)

Ingredients: Potatoes (Solanum tuberosum).

Storage: Refrigerate. Use within 3–4 days of delivery. Thin-skinned new potatoes are more perishable than storage varieties — do not keep at room temperature.

Do not peel — the skins are thin enough to eat and removing them loses flavour. Give them a rinse to remove any sand and cook whole in gently simmering salted water for 8–10 minutes, depending on size, until a knife slides through without resistance. Drain and let them sit in the colander for a few minutes — this allows the surface moisture to evaporate and the starch to firm slightly, giving a better texture than serving them straight from the water.

Dress with good butter, flaky salt, and a scattering of chopped chives or fines herbes (chives, chervil, tarragon, parsley). That is the classic treatment and the one that shows the potato off best. They also work well crushed lightly with the back of a fork, dressed with olive oil and eaten at room temperature as a salad — add a squeeze of lemon and some thinly sliced spring onion.

Avoid roasting or frying these — they are waxy new potatoes, not floury varieties, and the texture does not crisp well. Their strength is in their flavour when cooked gently and simply.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

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Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

Noirmoutier 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.