Straight out of Ferguson Farm's ground and onto your table, these are the first new potatoes of the season. Skins so thin you won't bother peeling them, flesh that's waxy and sweet, none of the starchy heaviness of a potato that's spent all winter in storage. Roast them whole in olive oil and sea salt, boil them soft for a butter-and-herb side, or throw them right on the fire. New potatoes don't keep long, so enjoy them within a few days of delivery for the best flavour.
