Waitrose Red King Edward potatoes2kg

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Waitrose Red King Edward potatoes
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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
This heritage variety of King Edward potatoes are best cooked with skin on to maintain the appearance. They have a floury texture that gives a gerat light, fluffy centre and crunchy outside. The knack is to par-boil to the point just before they start to fall apart and get them nice and dry before coating with very hot fat. Goose fat is one of the best fats you can use for roasties, but if you find it too rich you can use a light olive oil instead.
  • Waitrose own label

per 100g



Per Portion/per 100g



4% RI


0.20 g


<1% RI




<1% RI


0.60 g


<1% RI


0.02 g


<1% RI

RI = % of your daily reference intake

Typical Values as sold. Contains . Servings

Typical valuesper 100gper 100g
Energy355kj0 kj
Energy84kcal0 kcal
Fat0.2g0.0 g
Of which Saturates0.0 g
Of which Saturatestrace
Carbohydrate17.2g0.0 g
Of which Sugars0.6g0.0 g
Fibre2.4g0.0 g
Protein2.1g0.0 g
Vitamin C14.0mg0.0 mg
Vitamin C18% of NRV

Origin Information

  • United Kingdom


  • This product is suitable for Vegetarians
  • This product is suitable for Vegans


  • Wash before use Warning: Plastic bags can be dangerous. To avoid danger of suffocation, keep this bag away from babies and small children.


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)

Oven cook

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)


filmPlastic - LDPE
trayPlastic - HDPE


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