image 1 of Tesco Finest Red Potatoes 2Kg
image 1 of Tesco Finest Red Potatoes 2Kgimage 2 of Tesco Finest Red Potatoes 2Kg

Tesco Finest Red Potatoes 2Kg



Guideline Daily Amounts

Per 250g
22%of the reference intake


20%of the reference intake


5%of the reference intake


3%of the reference intake


<1%of the reference intake
of the reference intake*
Typical values per 100g: Energy 726kJ / 173kcal

Our Finest red potatoes come from trusted growers across the UK. One of our growers, Peter Williams, farms in Norfolk on a range of soil types which vary from sandy loam soil to sandy clay loam soil, with elements of chalk. Our Finest red potatoes are grown in specially selected fields with long rotations and the best soil to ensure the best quality potatoes. As these potatoes have a very delicate red skin, great care and attention is taken at harvest to maintain its bright appearance. These varieties have been selected to bring you a deep yellow flesh, smooth texture and earthy taste. Perfect for mashing and roasting.
Pack size: 2KG



Number of uses

8 Servings

Net Contents

2kg e

Preparation and Usage

Wash before use.


Pre-heat oven.
Put 2-4 tablespoons of vegetable oil in a roasting tin and place in oven.
Peel and cut potatoes into evenly sized pieces and parboil for 10 minutes.
Drain thoroughly removing excess water; shake in pan to roughen the surfaces of the potatoes.
Carefully transfer the potatoes into the hot roasting tin, turn in the oil and season.
Return to the oven for 55-60 minutes, turning occasionally until golden (no darker).
Oven 200°C/Fan 180°C/Gas 6 55-50 mins


For boiled:
Peel potatoes and if needed cut into evenly sized pieces.
Place in a saucepan and cover with boiling water. Return to the boil, cover and simmer for 15 - 20 minutes until tender.

For mash:
Follow the hob instructions.
After draining return to a warm hob for 1 minute to dry.
Add milk, butter and seasoning according to preference.
Mash until creamy smooth and serve.
15-20 mins

Tip - Double up and freeze (mash / roast)

Why not try?

Shepherd's pie with chunky potato topping


  • 11/2tbsp rapeseed or olive oil
  • 1 onion, chopped
  • 1 large carrot, diced
  • 200g piece swede, diced
  • 250g lamb mince
  • 1tbsp plain flour
  • 300ml vegetable stock
  • 400g green lentils, drained
  • 227g chopped tomatoes
  • 2tbsp tomato purée
  • Splash Worcestershire sauce
  • 875g potatoes
  • 1 tbsp olive oil


  1. Heat 1tbsp of the oil in a large saucepan, tip in the onion and fry for 4-5 minutes until starting to brown. Stir in the diced carrot and swede with the remaining 1/2tbsp oil and fry for 5 minutes. Next stir in the mince, breaking it up with a wooden spoon as you stir and fry until it no longer looks raw. Stir in the flour and cook for a minute or two. Pour in the stock and stir to thicken. Tip in the lentils, tomatoes, tomato purée and Worcestershire sauce. Season with a little salt and pepper then simmer, partly covered with a lid, for 40 minutes until thickened and saucy, stirring occasionally. Taste and season with salt and pepper as needed.
  2. Meanwhile, cook the potatoes for the topping. Cut them into small chunky pieces like mini-roast potatoes and drop them into a pan of boiling water. Simmer for about 9-10 minutes until just tender but still keeping their shape. Drain well in a colander. Spoon the meat layer into a 1.8-2 litre ovenproof pie dish then spoon the potatoes on top and brush with the oil. Season with a little salt and pepper. (Pie can be chilled now for up to a day ahead).
  3. Preheat the oven to gas 6, 200℃, fan 180℃. Place the pie dish on a baking sheet and bake for about 20-25 minutes or until piping hot and the potatoes are golden. (Or if made ahead and chilled overnight, bake as above allowing 40-45 minutes.) If necessary grill the topping for the last few minutes to brown the potatoes.  


View all Potatoes & Sweet Potatoes

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