Potato Sarpo "Mayan Gold"
Posted: Sun Sep 29, 2013 8:13 pm
Grown for the first time this year, any cooking tips for it?
We first had Mayan Gold last Christmas - a 2 kilo box from Tesco. The cooking instructions were "do not boil"!
I saved some of the smaller tubers and grew them on this year. I cut them, unpeeled, lengthwise into chunky wedges, mix with olive oil and sprinkle with salt, pepper and dried thyme or oregano, then roast in the oven for about an hour, turning once to crisp the skins.