New-season spuds. There's nothing like them. And when the craving hits, there's only one place to go to assuage it — our local farmers market.
So what's it to be? There are Inca no Mezame (literally "Inca Awakening") from Peru (well, that's where the strain originated) with their vibrant yellow interiors....
Or perhaps Kita-akari ("northern light"), a Japanese strain, with their warm yellow hue and starchy, fluffy texture...
And then there are these remarkable black French spuds...
In the end I had to get a few of each of them.
And first to get cooked up were the Kita-Akari. Soft and flaky, and much yellower inside than you'd expect from their colour when raw, they are delectable. Especially mixed with fine chopped prosciutto and some baby broad beans, with just a hint of herbs and olive oil...
Itch successfully scratched!
