4 Bites: Little Diggers potatoes

These recipes were created for Little Diggers potatoes – with wonderful flavour and a firm, waxy texture that makes them great for boiling, steaming and roasting all summer long.

Christmas hash (rumble thumps)

Serves 4-6

1. Chop 8 pre-cooked Little Diggers potatoes and a big piece of Christmas ham (approx. 1-2 cups) into hearty chunks. Shred ¼ of a savoy cabbage.
2. Gently fry 1-2 crushed garlic cloves, 3 finely chopped shallots (or 1 onion) and the shredded cabbage in 1 Tbsp duck fat or olive oil until soft. Add potatoes and ham, and continue to cook until everything starts to colour and "hash up". Add 1 finely chopped spring onion, the zest and juice of ½ lemon, a handful chopped chives or chervil and toss together well. Season with sea salt flakes and freshly ground black pepper.
3. At this stage you can portion out and serve hot, or add to a baking dish, top with a little grated smoked cheddar and bake until crispy. Serve with poached eggs and hollandaise sauce.

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Crispy potatoes, black olives and garlic

Serves 4-6

1. Steam or boil 20-25 Little Diggers potatoes until just tender, then cool and "smash" them by pressing down on them with a potato masher or slice the potatoes approximately 5mm thick and arrange on baking paper in a roasting dish. Drizzle with olive oil or melted duck fat, sprinkle with sea salt flakes and freshly ground black pepper and roast in a hot oven for 10-15 minutes.
2. Scatter potatoes with 100g pitted and halved kalamata olives, 7-10 cloves peeled and smashed garlic and a generous amount of young rosemary or sage leaves. Continue to roast until potatoes are golden and crunchy. Garnish with a little fresh lemon zest to serve.

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Scandi-style potato salad

Serves 10-12

1. Make a dressing by whisking together 5 Tbsp sour cream, 3 Tbsp yoghurt, 1 Tbsp horseradish, 1 Tbsp dijon mustard, 1 tsp hot english mustard, 2 Tbsp pickle juice (or white wine vinegar), and the juice of ½ lemon until smooth. Season with salt and pepper and chill.
2. Steam or boil 20-25 Little Diggers potatoes until just tender, then cool. Cut potatoes into bite-sized pieces, add to a large bowl and toss with a small pour of good olive oil. Add 1 celery stick, 1 spring onion, 3 baby cucumbers, and 20 cornichons, all cut thinly on the bias. Add the zest of 1 lemon, 1 Tbsp chopped capers, a handful of dill or tarragon leaves and toss together well.
3. Add enough of the dressing to coat well, season and pile on to a serving dish. Garnish with slices of boiled egg, white anchovies and chopped chives.

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Salt potatoes

The excess salt in the water in this recipe allows the potatoes to boil at a higher temperature, forming a crust on the skin which seals and cooks them to a fluffier, almost creamy texture.

1. Add evenly sized small Little Diggers potatoes to a large pot. Add enough cold water to fully cover potatoes (measure as you go), then add 1 cup salt for every 6 cups water.
2. Bring to the boil and cook potatoes until tender, then drain. Add a generous slice of unsalted butter, a medley of chopped herbs (such as parsley, chervil and mint), a little freshly ground black pepper and toss to combine. Serve hot.

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