I'm giving away a bag of delicious Jelly potatoes and a Jamie Oliver roasting dish - to two lucky winners!

The first half of your prize ...

GIVEAWAY ENTRIES ARE CLOSED

Oh, I know that - on the face of it - a potato giveaway doesn't seem like something to get so excited about.  But - before you sniff derisively and move on - just look at what I've made from those potatoes!  (You'll have to read on a bit, but you'll get the gist as we go along).

I've written before about how great I think the Jelly potatoes from GreenVale Farm Fresh are - but now I've got a chance to wax lyrical about them.  The biggest recommendation I can give you, as regards the flavour of these potatoes, is that my hubby despises everything but Jersey Royals and these Jelly potatoes.  No, seriously.  He'd be very happy to see them all loaded up into a rocket and fired at the sun - so long as we could keep those two types.  That's how different they are.

So what is different about them?  Well, the first thing that strikes you is how yellow the flesh is.  They really are a very pretty colour.  Plus, they are a very "clean" looking potato.  You know how some spuds have natural craters in them that collect mud?  Jellies don't.

..... and the other half of your prize - a Jamie Oliver roasting dish!

Some potatoes have flaky skins that are horrid to peel because they leave bits all over the peeled spud, that you then need to wash off.  Not Jellies.  They peel as clean as a whistle and the peeler (even an old knackered blunt peeler such as mine) runs under the skins smoothly and cleanly, with just the slightest of effort.  If the armed forces had used Jelly potatoes, the discipline of "spud bashing" (peeling the potatoes for the entire regiment's meal) wouldn't have been such an onerous task.

Mmmn ... gorgeous roasties

Now all joking aside, the fact that they peel so easily is a huge plus point for someone with any dexterity impairment - as I have.  I lose sensation so easily in my hands - and the muscle power just isn't there any more - that peeling spuds can be an exercise in avoiding unconsciously peeling your fingers.  If Jelly potatoes could be sold as "great for people with disabilities", then they should be!

Now you know how potatoes are categorised into being either "floury" or "waxy"?  Well, Jellies should have their own category, that of "waxily floury" - because they are!  Seriously.  When you're peeling them, they give the impression of being a waxy potato - yet, when par-boiled for roasting and given a little shake around in the saucepan, they suddenly turn into floury potatoes with fluffy edges that crisp up beautifully when roasted.

Sweetcorn & pea potato salad

Another attribute of being "waxily floury" is that they hold their shape.  If you're making potato salad (for instance), ordinarily you have to cut the potatoes quite large to boil them, dicing them up once they've cooled.  Not with Jellies.  You can bring the size of each piece down by half (obviously, not as small as you need for the salad) which reduces the amount of time they need to cook - and saves you a little bit of money.

This attribute of being able to hold their shape once cooked is particularly useful when you're using them in something like a curry, or stew.  I like to be able to distinguish what is in my curries and stews - and these Jelly potatoes look so good with their lovely yellow colour and neat appearance.  You definitely won't find some random looking blob of white mushiness instead of potato with these fellas.

Jelly potato rosti for breakfast, with a perfect poached egg

So let's have a think about how I've tried them, so far.  I've roasted them, baked them in their jackets, mashed them, stewed them, curried them, scalloped them, turned them into rosti, fried them as bubble & squeak and made salads with them.  The only use I've not put them to (yet) is to make bread or scones with them - but give me time, I'm sure it'll happen!  To say they are an "all-rounder" would be right, but somehow seems to detract from just how good they are.

Potato, okra & egg curry

As to the flavour - well, that's difficult to describe.  However, if I tell you what they don't taste like, then maybe that'll help a little!  You know how some potatoes taste very earthy?  They taste a little like they're just about to go rotten?   Well they don't taste like those.  In contrast, the flavour is light, buttery and fresh (for a potato).  Also, you know how some potatoes have a very grainy - almost sandy - texture?  Well they're not like that either.  These potatoes are the real smoothies of the potato world.  They are dense in texture, but oh so creamily smooth.

Scalloped potatoes - perfect with Sunday lunch

I expect that, by now, you'll be gathering the fact that I quite like these spuds.  *wink*  So much so, that I made hubby accompany me to a Tesco that was in one of the most difficult places to get to - just so that we could top up our supply!  Hopefully, one day, they will be obtainable from more outlets than just Tesco and Booths (in the North West). 

Champ (mashed potato with spring onion)

They are sold in 2kg mini versions of the traditional paper potato sacks, which keeps them fresher for longer - and they do stay fresh for absolutely ages - whilst also being environmentally friendly as the packs are 100% recyclable.  It's a small point, but I like that the distinctive bright green and blue packaging includes details of the farm where they potatoes were grown.

So - what's all this about a Jamie Oliver roasting dish, I hear you cry?  Well, I have two 2kg bags of GreenVale Farm Fresh Jelly potatoes to give away - one each to two lucky winners, who will also receive a Jamie Oliver roasting dish.  There will be no excuse for not trying them out as your perfect roast potato, immediately!

Entry is easy - just follow the instructions on the Rafflecopter entry form below - and make sure to leave me a comment telling me what is your favourite potato dish.  The competition will be closing next Sunday (17 February 2013 at midday - so get entering!

Unfortunately, the giveaway is only open to U.K. addresses.  Sorry!


a Rafflecopter giveaway

WE HAVE WINNERS!

The first winner is Kim Plant - well done!

The second winner is Rebecca U - congratulations!

Rebecca, if you could email me at jenny.eatwell@gmail.com, I can organise getting your prize to you!