Tesco Maris Piper Potatoes 2.5Kg

Preparation and Usage

• Wash before use.

  Hob

  For boiled: Peel potatoes and cut into evenly sized pieces. Place in saucepan with just enough cold water to cover and add salt if desired. Cover with lid, bring to boil and simmer for 15-20 minutes or until tender. Drain and serve.

  For mash: Follow the instructions for boiled. After draining return pan to warm hob for 1 minute to dry. Add milk, butter and seasoning according to taste. Mash until creamy smooth and serve.

  Deep Fry

  For chips: Peel potatoes and cut into chips. Place in a bowl of water for 30 minutes to remove excess starch. Drain and dry thoroughly. Place chips in preheated oil at 190°C (to test temperature put a chip in the oil. If it floats and sizzles the oil is ready). Deep fry for 5-6 minutes until chips are golden. For best results use sunflower oil and do not overload pan.

  Oven

  For roasts 200°C/Fan 180°C/Gas 6: Preheat oven. Pour 2-4 tbsp. sunflower oil into a roasting tin and place in oven. Peel and cut potatoes into evenly sized pieces and parboil for 10 minutes. Drain thoroughly to remove excess water. The potatoes will turn out crispier if you let them dry off. Shake in pan to roughen surfaces of potatoes. Carefully transfer potatoes to hot roasting tin. Turn in the oil and season. Return tin to top shelf of oven for 55-60 minutes, turning potatoes occasionally until golden and crispy.

  Why not try?

  Twice-Cooked Chips ~ Serves 4

  The secret of good chips is to cook them more than once. Once on a low heat for fluffy centres and twice on a high heat for crispy outsides. You will need a deep pan.

  Ingredients:

  8 x Large Maris Piper potatoes

  Sunflower oil

  Flaked or coarse sea salt

  Method: Peel potatoes and cut lengthways into roughly 1cm / 1/2 inch slices and then cut into thick chips. Soak in a bowl of cold water for at least 30 minutes to remove excess starch and help ensure even cooking. Heat oil in a deep pan to 130°C. Use a cooking thermometer and check temperature regularly. No thermometer? Place a raw chip in the oil - if it floats the oil is hot enough. Alternatively, use an electric deep-fat fryer heated to 130°C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Add chips to oil for 8-10 minutes, remove when crisp - not brown. Dry on kitchen roll and cool in fridge for 30 minutes. When ready to serve, reheat oil to 180°C and cook for 5 minutes until crisp and golden, drain and sprinkle with sea salt if desired.