Recently our phones and inboxes went a little loopy all because of a small mention in Good Food. We knew our duck fat potatoes were popular, we just didn’t realise how many people out there were keen to try a bowl of those crispy and fluffy treats for themselves.
If there was any doubt about the humble potato’s status as King of the Vegetables the response we have witnessed recently has put that argument well and truly to bed.
But now we have taken things just that little step further (as we are wont to do).
There are literally thousands of different types of potato, all with different characteristics and uses. We don’t wish to complicate matters but it has become clear that a potato is not a potato is not a potato. Which is why we are jumping out of our crispy skins with excitement at the opportunity to serve not just any old potato cooked in duck fat but a diploid cooked in duck fat.
We know, it’s a fancy scientific word which means nothing to most people so let us explain. Most potatoes we use are cultivated vegetables, created by decades of cross breeding. A diploid is a wild potato, uncultivated, an original, an heirloom potato, a Tarzan potato if you like. (Have we gone too far?)
A gentleman named Keith Platt from Great Roots delivered a box of the romantically named Andean Sunrise diploids for us to try. Pale orange in colour, these root vegetables responded so well to being cooked in duck fat it almost made us sob.
So if you like potatoes and fancy trying our new Andean Sunrises then pop by for a meal or maybe just a draught Trumer Pils with a bowl of duck fat diploids.
Box of Andean Sunrise Potatoes
Chef Paul Cooper takes delivery of a box of Andean Sunrise potatoes from Keith Platt