|Typical values||For Peeled Potatoes Boiled in Unsalted Water Per 100g||For Peeled Potatoes Boiled in Unsalted Water Per 175g portion|
|- Saturates||<0.01g||<0.1 g|
|- Sugars||0.8g||1.3 g|
|- Starch||15g||27 g|
%RI provided per 175g portion. *Reference intake of an average adult (8400 kJ/2000 kcal), Pack contains 10 servings
Roast PotatoesMethod1 Preheat oven to 220ºC/ Fan 200ºC/ Gas Mark 7.2 Place baking tray in oven to pre-heat.3 Peel Rooster potatoes and chop into evenly sized pieces.4 Place the potatoes into a large saucepan of cold water with a pinch of salt and bring to the boil. Simmer for 10 minutes.5 Drain well and toss back into the pot to roughen the edges. Leave in the sauce pan.6 Add oil to the pan, stir through to coat roughened potatoes.7 Place coated potatoes on pre-heated baking tray in oven for 35-45 minutes or until golden brown.Turn occasionally.
Boiled PotatoesMethod1 Peel and cut into even pieces.2 Place in a pan of cold water.3 Bring to the boil and then gently simmer until tender (20-25 minutes).Tip - Try steaming instead of boiling - it keeps in more flavour and nutrients.
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