Sharpe's Express 1900 is a great tasting new potato with loose skin with an attractive pear shape and bright white flesh.They have a floury texture, which is great for soaking up sauces and gravy.
Sharpe's Express was introduced in 1900 by Charles Sharpe of Sleaford, Lincolnshire.
RECOMMENDED COOKING METHODS
Best cooked whole (either boiled or steamed) & eaten either hot with butter or cold with salads. They make great roasts too!
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Member of the Northumbria Larder and Farm Retail Association