Béa du Roussillon new potato

Béa du Roussillon

What it is

One variety only, Béa, registered in 1954, grown in 22 communes of the Roussillon plain. Seed is pre-sprouted in crates and planted by hand, the crop is lifted within 100 days of planting, and tubers must be packed within 24 hours, under 65 mm. The specification ties the thin skin, which rubs off by hand, to dry matter kept under 20% (above that the skin thickens) and to the ban on haulm-killing before harvest; it describes the flesh as melting.

In the kitchen

Do not peel it: rub the skin off under running water, or cook it whole in its skin. It greens quickly in the light, so keep it in the dark and cook it within a few days.

Goes with

Butter Olive oil Garlic Parsley Rosemary Thyme Chives Anchovy

Same species

Bintje potato Black Krim tomato Bonnotte de Noirmoutier Chuño Datterino tomato Eggplant

In season alongside

Chioggia beetroot Green bean Hakurei turnip Kohlrabi Oxheart tomato Pak choi

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