Perfect for baking, mashing, roasting and steaming. Albert Bartlett Rooster Potatoes. These delicious red skinned potatoes are an excellent all rounder. Our Rooster potatoes bake, roast, mash&chip to perfection. Who Grows My Potatoes? Albert Bartlett, a family run business for more than 60 years, are the UK's leading grower and supplier of potatoes. We work hard to deliver great tasting, high quality potatoes through our dedicated group of growers that stretches from Inverness to Cornwall. We work closely with our farmers and help them grow your potatoes to the highest standards possible. To meet the farmer who grew your potatoes, check the name on the front of this pack and visit our website for their profile. Home grown. Meet the farmer. www.albertbartlett.com. For more great potato recipe ideas go to www.albertbartlett.com
Preparation & Storage
- Cooking InstructionsDelicious Boiled Potatoes1. Peel and cut into even pieces.2. Place in pan of cold water.3. Bring to the boil and then gently simmer until tender (15-20 minutes).Tip: Try steaming instead of boiling - it keeps in all the flavour and nutrients.Amazing Mash1. As above for boiled potatoes.2. Put back into warm pan. Add a small amount of warm milk and butter for creamy mash and use a masher to mix together.Perfect Roast Potatoes1. Preheat the oven to 220°C / Fan 200°C / Gas Mark 7.2. Put 2-4 tablespoons of pure vegetable oil in a roasting tray and place in oven.3. Peel and cut potatoes into evenly sized pieces, place in a pan, cover with cold water and bring to the boil.4. Drain thoroughly, then holding the pan lid firmly, shake to roughen edges.5. Remove tray from the oven and place the potatoes carefully in the hot oil, making sure all sides are covered. Season and place tray in middle shelf of oven.6. Turn half way through cooking. Cook until golden brown and soft in the middle for approx 40 minutes. Do not allow to become too dark.Real Crispy Baked Potatoes1. Preheat oven to 220°C / Fan 200°C / Gas Mark7.2. Rinse, dry and pick potatoes with a fork. Place directly onto the oven shelf and bake for 60-80 minutes.Tip: A metal skewer inserted lengthways into each potato will speed up cooking.Tip: For extra crunchy skins, rub some oil over the skin and add a dusting of crushed rock salt or cooking salt.To avoid danger of suffocation keep this wrapper away from babies and children.
Potatoes bruise easily so handle with care. Store in the fridge or remove from plastic bag and keep in a cool, dark place.