Waitrose Red King Edward potatoes
£2.00 (£1 per kg)
Floury, light and fluffy Red King Edward potatoes, grown from carefully selected farmers who share our values and commitment to:
- Sustainable farming methods
- Protecting and enhancing the countryside for wildlife and biodiversity
- Only using pesticides and fertilisers when absolutely necessary
|Typical values||per 100g|
|- Saturates||trace||0.0 g|
|- Sugars||0.6g||0.0 g|
|Vitamin C||14.0mg||0.0 mg|
|(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 on to an oven shelf and bake for 1 - 1½ 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 and crispy. Turn occasionally. ( Oven: 220°C, Fan: Fan 200°C, Gas: Gas Mark Gas 7)
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 crème fraîche together with some freshly ground pepper. (Time Mash)Peel and cut into chips. Wash and dry thoroughly. Fry in preheated oil at 190°C for 5-6 minutes.
|film||Plastic - LDPE||Yes|
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