A floury texture. Suitable for baking,roasting or chipping
|Typical values||per 100g||per 100g|
|Typical Values as sold|
ROAST Preheat the oven to 220�C, gas mark 7. Peel and wash, then cut the potatoes into even sized pieces. Parboil for 10 minutes. Drain then shake the pan to roughen the surfaces of the potatoes. Heat 4 tbsp of vegetable oil in a roasting tin. Add the potatoes and turn in the hot oil. Bake on the top shelf of the oven for 45-50 minutes, until golden brown and crispy. Turn occasionally. (Time 45-50mins Oven: 220�C, Fan: Fan 200�C, Gas: Gas Mark Gas 7)
BAKE Preheat the oven to 220�C, gas mark 7. Wash the potatoes well. Dry and prick the skin with a fork. Place directly on to an oven shelf and bake for 1-1� hours or until the skin is crisp and the flesh tender. (Time 1-1.5 hours) CHIPPED Peel and cut into chips. Wash and dry thoroughly. Fry in preheated oil at 190�C for 5-6 minutes. (Time 5-6 minutes)
|film||Plastic - LDPE||Yes|
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