Spud-U-Like

It´s ironic that this journal has prompted such a lively debate about spuds. Only the other day I was in one of the big markets here (buying ingredients for a steak and kidney casserole) when I was struck by the incredible range of potatoes on offer. One stall had nothing but; and they were red, blue, orange, black, white and green - with many colours inbetween. Some were spotted, some striated, some variegated and others shimmered with an unearthly iridescence. They are particularly fond of very small yellow potatoes here, that closely resemble early Jerseys. These are often grilled with coriander and salt and served instead of French Fries in hamburger joints.