Tesco Seasonal New Potatoes Loose
£0.19
£2.95/kg
Tesco Seasonal New Potatoes Loose
£0.19
£2.95/kg
Guideline Daily Amounts
- Energy
- 529kJ 125kcal
- Fat
- 0.2g
- Saturates
- 0g
- Sugars
- 1.9g
- Salt
- 0.01g
Description
Ingredients
Produce of
Number of uses
Preparation and Usage
Scrub gently and rinse well.
Hob
Place potatoes in saucepan. Add just enough cold water to cover ad add salt if desired. Cover with lid, bring to boil and simmer for 20 - 25 minutes or until tender. Drain and serve.
Steam
Place potatoes in a steamer above a pan of boiling water. Cover with lid and steam for 20 - 25 minutes or until tender. Once cooked, stand for 2 minutes before serving.
Why not try?
Hasselback potatoes
Ingredients
- 750g Cornish new potatoes
- 40g butter, melted
- 2 tbsp olive oil
- 1 garlic clove, crushed
- 1 tsp dried rosemary
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Carefully make small vertical slits, 2mm apart, three-quarters of the way down each potato, all the way along. To make this easier, you can place the potatoes in between the handles of 2 wooden spoons – this will stop the knife from slicing all the way through.
- Put the potatoes in a large roasting tray. Mix together the butter, oil, garlic and rosemary and generously brush over the potatoes. Season and roast for 30 mins.
- Remove from the oven and brush them with the melted butter from the tray. Return to the oven and roast for a further 20 mins. Repeat once more, brushing the butter into the cuts in the potatoes and return to the oven for a further 10-15 mins, until golden and crispy around the edges. Serve immediately.
| Typical Values | 100g contains | A serving contains |
|---|---|---|
| Energy | 302kJ / 71kcal | 529kJ / 125kcal |
| Fat | 0.1g | 0.2g |
| Saturates | 0g | 0g |
| Carbohydrate | 14.9g | 26.1g |
| Sugars | 1.1g | 1.9g |
| Fibre | 1.8g | 3.2g |
| Protein | 1.8g | 3.2g |
| Salt | <0.01g | 0.01g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
| When boiled in unsalted water according to instructions. | - | - |
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