The Classic Nadine variety is short and oval in shape, with cream skin and white flesh.
Available all year round, the Nadine is ideal for boiling and salads
Nadines also make the best mash and can be used for roasting or microwaving.
Unfortunately these are not the best for frying
When buying Nadines be sure they are not spongy, wrinkled or green coloured if you are cooking them whole choose similar sized potatoes for even cooking. Be careful not to drop them they will bruise.
When storing your Nadine’s pick a cool, dry place away from the light. A potato bag can help.