Pre-packs are generally smaller potatoes and are suitable for all types of cooking. They are packed in poly bags which are then packed into a paper bag. 10 of the 2kg bags are packed into a 20kg bag, and 5 of the 5kg bags are packed into a 25kg bag.

Available in both red and white varieties. They should be kept in a cool, dry, dark place to prevent softening and sprouting.

Cut the potatoes into wedges with the skins still on them. Par-boil the potatoes and once ready leave them to drain and steam for a while. Heat some oil in a baking tray and add the potato wedges and any seasonings (see below). Roast until golden brown and crispy.

Seasoning ideas:

• salt and pepper for classic wedges
• Paprika for something spicy!
• Rosemary for a great accompaniment with lamb