Hatfeild grow approximately 550 tonnes of the salad variety in Thanet whose upland soils are perfectly suited to growing the small tubers with exceptionally bright skins. Yields on Peer can be lower than maincrop potatoes however the growing season is relatively short and therefore water demand is considerably less.

Provenance sell the smallest tubers, washed in 10kg bags to local customers however the bulk of the crop is sent to High Tree Packers in Essex. High Trees export the washed tubers to the Canary Islands, where they are made into Patatas Canarias or as the native Canarians call them, Papas Arrugadas (papas is the native South American name for potatoes and arrugadas means wrinkled). The small Maris Peer tubers give a perfect result as they boil quickly and being graded to a tight size band, cook evenly. This tapas style dish is served throughout the Canary Islands and is a great accompaniment with beer. Why not have go yourself, with the recipe below and enjoy Kentish potatoes, Canary style, with any of the great local beers we produce in the county!

Papas Arrugadas Recipe

Ingredients

1kg Maris Peer Baby Potatoes

Water

4-5 tbsp of Coarse Sea Salt

Method

Place the potatoes in a saucepan and cover the tubers with cold water. Add all the salt
Bring to the boil, boil the potatoes for 15 – 20 minutes, until the tip of a sharp knife penetrates the skin easily
When cooked, drain the potatoes and leave in the pan to dry. They will become wrinkly with the salt and there should be a faint layer of salt on the skins.
Serve with a dip or with the traditional Canarian Mojo Verde or Mojo Rojo sauce
Enjoy in the sunshine with a local beer!