[Taff Jones]

I've just harvested my first Pentland Javelins from my allotment.  For the record it's my first year on this plot, but I've grown them a few different ways before.  Trouble is the skins are really tough.  The middle cooks down to fluff, but I still get the tough skin left behind.

Any cooking or growing suggestions?
Is it something I've done or the type of spud?  I don't recall my previous PJs being like this.

Any comments greafully received.

Peace, Love and Ice-Cream

Taff

[DD.]

Firstly welcome to the forums.

Perhaps they gone a little past their peak for new spuds, I've been harvesting mine for about 4 weeks now.

I don't know what cooking method you use,  but try steaming them, also quite a few folk have found that digging them and then leaving for a few days before cooking them helps.

[Rampant_Weasel]

i agree, my father has grown these for years and if left too long they taste mealy - a bit grainy and like sawdust.in their prime tho they are excellent waxy spuds.