Nadine potatoes are relatively short, oval-shaped potatoes. They have cream-coloured skin and white flesh. Available all year round, nadine potatoes are an all-purpose potato – try them boiled, roasted, mashed or in salads.
Avoid spongy, wrinkled or green coloured potatoes. For even cooking you should choose evenly sized potatoes. Be gentle with potatoes as they bruise if mistreated
Store potatoes in a cool, dry place away from light – the corner of a kitchen cupboard is ideal
Peel or wash potatoes then cook as desired. Depending on the dish you are preparing will determine whether to peel or wash your potatoes first.
For a fresh side dish, stir finely chopped chives and dill leaves through thick natural yoghurt. Add to boiled nadine potatoes and toss gently to coat. Season with pepper and sprinkle with a little grated lemon rind. Serve with fish.
For a flavourful mash, boil nadine potatoes until just tender. Meanwhile, sauté finely sliced leeks in butter until very soft. Add leeks to drained potatoes and mash together with a little hot milk. Serve with roast chicken.