It claims that John Clark, a potato breeder, lived here from 1889 to 1980.

His title is not fair at all. The local historian Maurice McHenry wrote a book about Clark, called "The Potato Wizard," which is a more apt title.

Clark cultivated the land around the iconic rock in his hometown, which he called "Innisfree." Although he had no formal education after the age of 14, he was recognized as a scientific expert in potato breeding due to his continuous research and experiments throughout his life. His first variety, Ulster Monarch, was certified in 1936. He went on to certify 33 varieties, 30 of which have the prefix Ulster. He is respected by scholars from Cambridge University and Queens University, who often visit him for advice.

Nothing compares to the potato grown in-house. It is wrapped in mud and makes people feel happy. Galbraith's Farm Shop in Coleraine has a variety of locally grown potato varieties to choose from. Arran Victories is their newest member. It originated on the island of Aran, where it was developed to commemorate the end of the First World War in 1918. It has lavender blue skin, covering up the cold white flesh. Potatoes like this simply need to be roasted or steamed, and then coated with a large piece of butter. They also sell Sharpe's Express potatoes, Queens and Kerr's Pinks. These are older potato varieties that are worth trying because of their beautiful, natural flavors.

If you want to do something different, I have provided a recipe for pea ham potato soup. Peas are dried bone marrow fat, and the soup is finished with plenty of fresh parsley at the end. Cut the potatoes into cubes and add them to the soup, or you can replace them with a good flour in the middle of the whole thing.

For something more fancy, there is a potato recipe-fried and served with crispy bacon, chili mayonnaise, shallots, pickled onions and cheese. Suitable for any teenager in your life.

Recently, sales of this huge tuber have declined. Consumers prefer rice and pasta, believing that they are prepared faster and more nutritious. In fact, potatoes are naturally fat-free and rich in vitamin C, vitamin B6 and fiber.

A dirt-covered potato dug directly from the ground may require higher maintenance in the preparation department, but each potato tells the story of the local terroir and the essence of its origin. And they taste much better than the uniform, clean, and bland ones you can buy in the supermarket.

John Clark has devoted his life to providing us with potato varieties.

The least we can do is to commemorate him by eating decent potatoes.