Pink Fir Apple is a heritage variety that is maintained by Jamieson Brothers. The tubers are long and knobbly and are best eaten in their skins on or served as individual chunky chips. Even when they have been stored they retain a new potato taste well into the new year. Winner of the RHS award of garden merit.
Pink Fir Apple was originally imported in 1850 and kept solely by British enthusiasts for decades, because of its very fine flavour. The tubers are long and narrow and famously knobbly, often with side growths. The skin is part pink/part white with yellow flesh. A wonderful “new potato” flavour and a good salad potato.
RECOMMENDED COOKING METHODS
Thinly sliced, and gently fried with butter, garlic and onion until potatoes are soft and golden brown. Pink Fir Apple has a waxy texture which makes a perfect salad! Try cooking them whole, and when cool, thinly slice with a mix of spring onions, mayonnaise, salt and pepper. Delicious!
Pink Fir Apple Gratin
less than 30 mins
10 to 30 mins
By Brian Turner
From Ready Steady Cook
5 Pink Fir Apple potatoes, sliced
1 garlic clove, bashed, unpeeled
200ml/7fl oz double cream
55g/2oz butter, chopped, plus extra for greasing
salt and freshly ground black pepper
1. Preheat the oven to 180C/350F/Gas 4.
2. Place the sliced potatoes into a pan of boiling salted water and boil for four minutes or until just tender and then drain well.
3. Butter a small gratin dish and tip in the cooked potato slices. Place the garlic and cream into a small pan and warm gently and then pour over the potatoes. Dot the top of the gratin with butter, season well with salt and freshly ground black pepper. Place on a baking sheet in the oven for 15 minutes or until golden-brown on top.
4. Serve in the dish as a side dish.