anyone tried potato La Bonnotte

I'd never heard of them before I Googled - let alone tasted or grown them. They don't even seem to have appeared in the supermarkets until 2011.

but I note this is the T&M blurb

Their exquisite taste is due to the algae and seaweed found locally in the soil.

which makes me wonder if it's possible to replicate the correct growing conditions.

It's rather like trying to grow Jersey Royals when you don't live in Jersey - not often successful tastewise 

Worth a read:

http://www.huffingtonpost.co.uk/2011/08/02/tesco-to-start-selling-wo_n_915890.html

As mumofstig says, it's all well and good buying the seed, but can you replicate the growing conditions?

Judging by the drastic drop in price Tesco obviously can't.

I don't gamble, so I'll give them a wide berth!

Some subjects are easy to "Gurgle" and I usually finish up really impressed at how easy it is to get quickly genned up. 

The flavour of Jersey Royals isn't one of those subjects - seems that few can agree whether the taste really comes from the seaweed (vraic) traditionally used as a fertiliser, whether the fertiliser is in common use now (seems like hardly at all for the last 40 years or so) or even whether Jersey Royals actually have any notable flavour at all these days!

From DD's link I'd bet on the seaweed making the difference between growing La Bonnette on their "French island"  rather than somewhere else, in the same way that "International kidney" spuds don't seem to taste of much grown outside Jersey, or even in Jersey now they've stopped using seaweed fertiliser (allegedly!)

(Fresh mint, added towards the end of boiling to keep the flavour makes them all taste better though as long as you don't forget the butter!)