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Essential Large Potatoes4s
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80pPrice per unit
20p eachNot your usual potato salad, this is light and fresh perfect for summer. Season the potatoes while they're still hot to make sure they absorb the dressing.
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Preheat the oven to 220ºC, gas mark 7 (or light the barbecue). Put the potatoes in the oven for 1 hour-1 hour 10 minutes until crisp and a knife inserted goes in easily. (Alternatively, wrap each in foil and put directly in the embers of the barbecue, turning every 15 minutes, for about 1 hour.)
Meanwhile, prepare the tomato pickle, to give the fl avour time to develop. In a medium pan, heat the vinegar with the coriander seeds, sugar and salt; as soon as it comes to the boil, take it off the heat and add the tomatoes, salad onions, chilli and garlic. Set aside to cool for 10 minutes then add the chopped coriander and olive oil.
Peel the foil off the potatoes, if barbecued, remove any charred skin and cut into large cubes. In a bowl, toss the pickled tomatoes and their juices into the warm potatoes and mix well before serving.
Typical values per serving when made using specific products in recipe
Energy | 1,382kJ/ 330kcals |
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Fat | 16g |
Saturated Fat | 2.4g |
Carbohydrates | 38g |
Sugars | 6.2g |
Fibre | 5.7g |
Protein | 5.1g |
Salt | 2.5g |
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80pPrice per unit
20p each0 added
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£2.00Price per unit
40p/100ml0 added
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£1.60Price per unit
66.7p/10g0 added
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£1.10Price per unit
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£1.85Price per unit
£12.34/kg0 added
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£2.45Price per unit
£9.80/kg0 added
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55pPrice per unit
55p each0 added
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70pPrice per unit
£1.40/100g0 added
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70pPrice per unit
70p each0 added
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80pPrice per unit
32p/10g0 added
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£8.00Price per unit
80p/100ml