They are lovely spuds, aren't they. Not the best for mashing, but with Nicola I don't want to waste anything by peeling. They make great jacket spuds (I just wash them and rub them with salt, no oil, thanks!) and oven chips which I make with groundnut oil. The unpeeled chips need a good ten minutes of parboiling in salty water, then drained, roughed up and added to a few tablespoons of preheated oil in a tray. Then into a really hot oven for about 25 minutes. Grand!