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Provenance Simply Spuds

18th August 2021

Provenance Potatoes celebrate the harvest of Marfona variety with delicious recipe

Summer is always an exciting time at Provenance HQ as harvest gathers pace and we start to pack the freshly lifted new crop.

This week Hatfeild Farms are harvesting Marfona, which is a great all rounder, perfect for jackets, mash and wedges due to its smooth texture. The British have a real love affair with the humble spud, eating on average three potatoes per person per day. It is not hard to see why the potato is so entrenched in our culinary culture as it’s one of the most versatile, cheap and nutritional food stuffs available. Look out for our Simply Spuds sacks in farms shops throughout the county.

Marfona make fabulous jacket potatoes which are a great meal during these ‘warm’ summer months. The recipe below uses a microwave to speed up the cooking time but there are other tasty jacket potato recipes at

Baked Potatoes with Prawn and Avocado Salad


4 medium/large potatoes, e.g. Marfona or Desiree

1 tablespoon oil

For the Prawn and Avocado Salad:

½ x 80g bag watercress or rocket leaves

2 spring onions, finely chopped

½ red pepper, deseeded and finely diced

1 medium avocado, peeled and roughly chopped,

100g cooked, peeled tiger prawns

For the dressing:

2 tablespoons olive or rapeseed oil (local if possible!)

Zest and juice of 1 lemon

½ teaspoon Dijon mustard (optional)

2 tablespoons freshly chopped parsley


  1. Preheat the oven to 220°C, 200°C Fan, Gas Mark 7.
  2. Prick the potatoes several times with a fork and microwave on HIGH (900W) for 8-10 minutes, drizzle with the oil, then finish directly on a rack in the oven for 20 minutes until cooked through and the skins are crispy.
  3. Meanwhile, to prepare the salad, put the salad leaves, spring onions, red pepper, avocado and prawns into a large bowl. Season.
  4. In a small bowl or clean jam jar whisk together the oil, lemon zest and juice, mustard (if used) and half the parsley. Pour over the salad and toss gently.
  5. Cut a cross on top of each cooked potato, squeeze the sides, season, garnish with the remaining parsley and serve with the salad.

Recipe from

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