SPECIALITY POTATOES are packed in 2.5 kg easy to handle nylon bags. The client is offered a special recipe, which can be found on the packaging.
YELLOW POTATOES FOR BAKING
Nutrition:
Average energy value for 100 g: 355 KJ -85 kcal
Nutritional value for 100 g:
Protein: 2 g
Carbohydrates: 19 g
Total fat: 0.1 g
Our recommendation:
Ingredients:
10 pcs yellow potatoes for baking
250 gr bacon
250 gr of sliced cheese
200 gr of grated cheese
½ pack of butter
a pinch of salt
Preparation:
Clean the potatoes and cut vertical slices with a knife, but not all the way down, keep the potato shape. Put salt and a slice of bacon and one of cheese in each cut.
Grease a cooking bowl with butter, then put the potatoes in. Slice the butter and put the pieces of it between the potatoes and the grated cheese over them. Put the lid over the bowl, put it in the oven for 40 minutes with the lid on, then take the lid off and let it brown a little. Can be served both warm and cold.
YELLOW POTATOES FOR BOILING
Nutrition:
Average energy value for 100 g: 355 KJ -85 kcal
Nutritional value for 100 g:
Protein: 2 g
Carbohydrates: 19 g
Total fat: 0.1 g
Our recommendation:
Ingredients:
6 pcs yellow potatoes to boil
2 pcs eggs
70 gr spicy chorizzo sausages (or Hungarian spicy sausage)
¼ teaspoon dried thyme, or oregano
1 teaspoon of sweet paprika
1 tablespoon of vegetable oil
salt, black pepper
Preparation:
Cut the potatoes cubes and boil them in salted water until they are done, but do not break when you put the fork in them. Cut the chorizzo in slices of halves, put them in a pan without any added fat, low the heat and fry them without being crispy. Remove the slices on a plate.
In the pan, you must have enough fat from the sausages to cover the bottom. Add the oil, the crushed thyme and the paprika, stir. Add the boiled potatoes.
Remove the pan from the heat and mix well. Season the potatoes with salt and ground black pepper. Add the chorizzo slices.
Divide the potatoes into two large, heat-resistant bowls. Crack an egg on both of them, season with salt and pepper. Bake both bowls at 200C for 15 minutes until the egg is made, but the yolk is soft.
Serve immediately. Break the egg with a fork and mix the yolk with the potatoes.
RED POTATOES FOR FRYING
Nutrition:
Average energy value for 100 g: 355 KJ -85 kcal
Nutritional value for 100 g:
Protein: 2 g
Carbohydrates: 19 g
Total fat: 0.1 g
Our recommendation:
Ingredients:
1 kg of red potatoes for frying
4 tablespoons of olive oil
3 tablespoons of balsamic vinegar
1 tablespoon of Dijon mustard
6 tablespoons of fat or olive oil
6 large spoons of brown beer
2 large red onions cut loose
salt
Preparation:
Boil the potatoes unpeeled in salted water for 15 minutes until they are tender when they are cut with the knife. Allow them to cool and refrigerate until the next day. Cut the potatoes into cubes and mix with olive oil, balsamic vinegar and mustard in a small bowl. Heat 3 tablespoons of oil in a pan over medium heat. Add half of the potatoes and add salt. Sautee the potatoes until they become brownish, stirring continuously. Then add 3 tablespoons of beer and half of the onion and cook until the beer evaporates. Reduce the flame to low heat and fry until the potatoes are brown at the edges, about 5 minutes. Pour half of the vinegar in the pan and stir well. Remove the pan from the fire, put salt and pepper. Repeat the process for the remaining potatoes, then pour it into a bowl and serve with onion slices.