Pembrokeshire Earlies are small, bright new potatoes grown exclusively in the unique coastal climate of Pembrokeshire, Wales. The first crop of Pembrokeshire Earlies, usually available by late May, are so delicate that they are almost always picked by hand to avoid being damaged by machinery - their early harvest results in a soft, thin skin meaning farmers tend to sell them still coated in soil to keep the potatoes intact.
Potatoes picked at this early stage have a wonderful, subtle flavour but - as with most new potatoes - require a little more care than the robust maincrop varieties available in late summer and early autumn. When purchased they should be washed and stored in the fridge (contrary to all our prior potato storage instincts) until required to keep the potatoes at their best.
With a distinctive, almost nutty flavour these little potatoes lend themselves extremely well to lighter dishes, and require very little seasoning to enhance their natural taste. Try using Pembrokeshire Earlies in a creamy potato salad with spring onion and chives, roasted with olive oil and rosemary until golden or simply served with salt, butter and fresh cut herbs. The latter in particular would pair perfectly with barbecued meat or pan-fried fish. For a more adventurous dish, Frances Atkins of the Yorke Arms combines Pembrokeshire Earlies with herbs, butter and seasonal vegetables into a flavour-packed potato terrine, complementing what she identifies as their ‘lovely, fresh, earthy taste’.