Maris Piper Potatoes
£1.71 (85.5p per kg)
From carefully selected farmers who share our values and commitment to: substainable farming methods. protecting and enhancing the countryside for wildlife and biodiversity. only using pesticides and fertilisers when absolutely necessary. linking the environment and farming. For futher information go to waitrose.com and www.leafmarque.com Maris Piper is a great all rounder with a firm, creamy texture and great flavour making it the perfect choice for chunky chips, crisp outside and just soft to the bite inside. Picked for their larger size and easy peeling, these are also great for roast potatoes, mash and wedges.
|Typical values||per 100g|
|(18% of NRV)|
Typical Values as sold. Contains . Servings
Bake - preheat the oven to 220�C, gas mark 7. Wash the potatoes well. Dry and prick the skin with a fork. Place directly onto an oven shelf and bake for 1 - 1� hours or until the skin is crisp and the flesh tender. 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. ( Oven: 220�C, Fan: Fan 200�C, Gas: Gas Mark Gas 7)
Peel and cut into chips. Wash and dry thoroughly. Fry in preheated oil at 190�C for 5-6 minutes.Peel and cut the potatoes into even sized pieces. Place in a pan with just enough water to cover, add salt if desired and bring to the boil. Cover and simmer for 20-25 minutes or until tender. Drain well and mash with a little butter and milk, or some cr�me fra�che together with some freshly ground pepper. (Time Mash)
|film||Plastic - LDPE||Yes|
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