If I didn’t have to cook for my farmer I’d rarely bother with potatoes.
But he likes them so we have them with most dinners.
The ones in the garden can no longer be classed as new – their skin doesn’t rub off and they tend to crumble when boiled.
But they make good wedges when cooked with a little olive oil and a lot of rosemary.
I’m of the firm view that if God had wanted me to peel potatoes he’d have called them oranges.
Potatoes which become wedges don’t need peeling, for which I’m grateful.