Île de Ré new potato

Pomme de terre de l’île de Ré

What it is

An early potato, lifted before full maturity from the ten communes of the island, with a skin that comes off without peeling. The specification caps tubers at 70 mm and dry matter at 20.5% (21% for firm-fleshed varieties), bans greenhouses and chemical haulm-killers, and still allows varech, seaweed gathered on the island's beaches, as manure. Growers took it up in the early 1900s after phylloxera ruined the vines. The specification credits its earliness and small size for the melting flesh and sweet taste, and notes that it holds well when cooked.

In the kitchen

Scrub rather than peel, keep it in the dark at 8–12 °C and eat it within 15 days of packing. Steam it or simmer it whole in salted water, then finish with salted butter and chives.

Goes with

Salted butter Fleur de sel de Guérande Chives Parsley Shallot Crème fraîche Mussel Sardine

Same species

Béa du Roussillon new potato Bintje potato Black Krim tomato Bonnotte de Noirmoutier Chuño Datterino tomato

In season alongside

Bell pepper Caesar’s mushroom Carrot Cauliflower Celtuce Chioggia beetroot

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