Straight from Ferguson Farm's fields to your home, these are the first new potatoes of the season, with skins so thin you won't bother peeling them and a waxy, sweet flesh that's a world away from a potato that's spent winter in storage. Roast them whole in olive oil and sea salt, boil them 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.
