Straight from Ferguson Farm's ground to your table, these are the first new red potatoes of the season, with skins so thin you won't bother peeling them and flesh that's waxy and sweet rather than starchy. 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 gather them into a meal within a few days of delivery for the best flavour.
