Our Ayrshire New Potatoes
Scotty Brand Ayrshire New Potatoes
Ayrshire provides some of the first new potatoes grown in Scotland, which are in season from June to early September. Scotty Brand Ayrshire New Potatoes are harvested and packed locally and can be with you as soon as 24 hours after lifting. You can taste the fresh, earthy and sweet flavour of a true Scottish potato. Ayrshire is an ideal location to grow early potatoes because it is on the south west coast of Scotland, which benefits from the warming waters of the Gulf Stream.
Scotty Brand selects the cream of the crop for you, from some excellent varieties.
The principal variety for this season is called Casablanca. They are oval, creamy fleshed potatoes with a floury texture and smooth white skin. They have high concentrations of key flavour-forming amino acids and a relatively high dry matter for an early potato. The alternative varieties for Scotty Brand are Isle of Jura and International Kidney. Isle of Jura is a smooth, oval potato with white skin, cream coloured flesh and medium dry matter, so that it boils extremely well. Although Jura is also a beautiful Inner Hebridean island, the potato name comes solely from connections that the farming family behind the variety has with the island. Our Scotty Brand Isle of Jura potatoes are grown in Ayrshire. The name International Kidney comes from the distinctive shape of the potato. It has a delicious buttery, nutty flavour – excellent boiled or as a salad potato – and is a small, firm, waxy, mild potato.
Early potatoes have been grown in Girvan since the 1850s. Ayrshire potatoes in the late 19th and early 20th century were primarily harvested by migrant Irish workers, or “Tattie Howkers”. In 1910, for example, around 1,000 tattie howkers were employed in the Girvan area alone and special trains were laid on to transport the crop around the UK from Girvan station.
Did you know?
- You don’t need to peel new potatoes, much of the flavour (and the vitamin C goodness) can be found just under the skins.
- New potatoes are sweeter since their sugar has not yet converted into starch. That’s why they are such delicious salad potatoes.
- Add a dash of lemon juice to the cooking water to help preserve the colour of the new potatoes.
- The name spud for a small potato comes from the digging of soil (or a hole) prior to the planting of potatoes. The word has an unknown origin and was originally (c. 1440) used as a term for a short knife or dagger, probably related to Dutch spyd and/or the Latin “spad-” root meaning “sword”; cf. Spanish “espada”, English “spade”. The word spud traces back to the 16th century. It subsequently transferred over to a variety of digging tools and, around 1845, it transferred over to the tuber itself.
- Potatoes originated in the Andean mountain region of South America between 4,000 and 7,000 years ago and were introduced to Europe by Sir Walter Raleigh in 1585, though this is disputed and many believe Spanish explorers were the first to return to Europe with potatoes in 1550.
- At first many people in Europe were suspicious of them because they were not mentioned in the Bible and some others thought they were poisonous.
Typical values for new potatoes boiled in unsalted water per 100g:
Energy 278 kJ, 66 kcal; Fat 0.1g of which saturates trace; Carbohydrates 14g; of which sugars 1.0g; of which starch 13g; Fibre 1.8g; Protein 1.8g; Salt <0.01g