Potato Lovers Potatoes for Baking
Variety | Serving | Cooking | Pack Types | Storage | Recipes
Only those varieties that ensure a deliciously rich flavour, crispy skins and a soft fluffy centre have been chosen for the Potatoes for Baking packs. Each potato has also been washed, graded and accurately sized for the minimum amount of preparation and to meet individual requirements. Have you been disappointed with soggy jacket potatoes with a chewy skin in the past? This is because the amount of water in a potato affects its texture when cooked – too much water will produce soggy jacket potatoes. Most potatoes have also been stored to maintain their looks but this method of storage turns the starch in the potato to sugar, producing jacket potatoes with a sweet flavour. Potato Lovers Potatoes for Baking are different. To guarantee you the ultimate crispy skinned jacket potatoes with a fluffy centre we not only select those potatoes with the optimum water content, we also store them at a higher temperature. Their skins may not look the best but you won‘t be disappointed with the results – trust us.
Before baking, make an incision at either end of the potato and push half a clove of garlic into each.
Or when cooked cut each potato in half and sprinkle with grated gruyere cheese and drizzle with double cream. Pop back into the oven to brown before serving
Cooking instructions for perfect results
Prick the potatoes with a fork and place directly onto oven shelf in a pre heated oven 220°C, 425°F, Gas Mark 7 for 1-1 1/2 hours. A skewer inserted lengthways into each potato will speed up cooking.
Chef’s Tip - For extra crispiness, smear a trace of oil all over the potato skin and add a dusting of crushed rock or cooking salt
Potatoes for Baking are available in 15kg boxes. In October a pillow pack of 4 Potatoes for Baking will also be available
For optimum results, store these Baking potatoes in a darkened room at 6°C and use within 2-3 days of purchase.
Halloween Bonfire Bakers
A simple potato dish to keep you warm on a frosty night!
Baked Potatoes with Cretan Feta, Olive, Toasted Pine Kernels and Oregano
One of Paul Gayler's recipes from his book 'A Passion for Potatoes' and delicious served with a crisp green salad.
Leek, Mustard and Parsley Jacket Potatoes
A winter warmer from Paul Gayler's book 'A Passion for Potatoes'
Jacket Potatoes with Dolcelatte and Sun Blush Tomatoes
A meal in itself
Tuna and Onion Jacket Potato
A healthy and quick lunchtime meal
