Early season potatoes are smaller and particularly tender, whereas the later season ones are larger.

They mature in April and have a short season, which lasts until early June. Waxy rather than floury in texture, Jersey Royals hold their shape well when cooked and have a subtle and delicate taste - ideal for salads.

In the kitchen
If you can, buy unwashed new potatoes and give them a good rinse and scrub before cooking - they have a better flavour then pre-washed potatoes. Look for papery thin wisps of skin, which can easily be removed by rubbing with your thumb.

When cooking, add a sprig of mint to lightly salted boiling water - it complements the delicate flavour of Jersey Royals and new potatoes.

To store
Keep potatoes in a dark, dry cool cupboard (not in the fridge). If you can, store them in a paper bag, so they can 'breathe'. Plastic bags don't do them any favours, and tend to make the potatoes 'sweat' and lose freshness.

New potatoes have a shorter storage life than maincrop ones. It's best to use Jersey Royals within a few days.

Did you know...
When potatoes arrived in England during the 16th century, it took a while for them to catch on. They were even considered poisonous because of their relationship to the deadly nightshade family