Potato Lovers Juliette Potatoes
Variety | Serving | Cooking | Pack Types | Storage | Recipes
A premium potato variety exclusive to Potato Lovers, Juliette’s praises were sung at the first annual Juliette Dinner held in Cornwall on midsummers day by the top chefs and food writers in attendance.
“Like Jersey Royals used to taste,” said guest and potato lover Paul Gayler, executive chef at London’s Lanesborough Hotel. “They are amazing.”
Pierre Koffmann, former three Michelin star chef, declared Juliette: “Delicious. A real potato,” and Danny Murphy of Chefs Connection said: “These are the best potatoes I have ever eaten.”
Juliette was bred in France from a cross between Nicola and Hansa potato varieties and is classed by the French in the highest salad potato category “Chair Ferme”. With its firm texture and clean, delicate flavour it is also highly regarded by French chefs.
Only the right growers have been selected to grow Juliette, in fields that have been carefully chosen. Years of trial and error have resulted in the Potato Lovers unique growing discipline and growers’ guidelines are issued for every aspect of cultivating Juliette.
Potato Lovers experts work closely with the growers throughout the growing cycle, monitoring the crop and ensuring that it is harvested only when it is perfect for eating.
Although Juliette potatoes are at their best fresh from the ground they are also available stored until the end of March to enable you to serve this delectable potato for most of the year. Regular taste panels monitor the crop to ensure that only those that meet the strict taste and eating criteria are packed under the Potato Lovers brand.
Serve simply with a little butter and some chopped fresh herbs.
Or slice the cooked Juliette into a pan and sauté with some chorizo sausage and green olives.
Or use cooked Juliette for dipping into an oven baked whole camembert .
Dress the hot cooked Juliette potatoes in olive oil, chopped fresh chillies, garlic and flat leaf parsley before serving.
Or place cooked Juliette in an ovenproof dish, drizzle with cream and dot with prawns or crayfish tails. Then sprinkle over some grated cheese and bake until bubbling and brown.
Cooking instructions for perfect results
Wash the potatoes and place in a saucepan. Pour in enough water to just cover the potatoes. Add some salt if liked. Cover with a well fitting lid, gently bring to the boil and simmer for 15-25 minutes or until tender. Drain thoroughly and serve.
Juliette Potatoes are available loose in 10kg boxes or in 750g, 1kg and 2kg pillow packs.
For optimum results, store these Juliette potatoes in a darkened room at 6°C and use within 2-3 days of purchase.
Bombay Juliette potatoes (traditional)
Bombay (spiced) potatoes are one of the most popular Indian side dishes. This recipe makes a richer, more traditional version.
Bombay Juliette potatoes (easy)
Bombay (spiced) potatoes are one of the most popular Indian side dishes. Serve as part of any Indian meal, especially chicken or vegetable curries.
Saffron Potato, Pear and Fennel Salad
Another of Paul Gayler's delicious recipes from his book 'A Passion for Potatoes'.
Lyonnaise Potatoes
A classic dish.
Mini Jacket Potatoes with Soured Cream and Smoked Salmon
Another great party canape.
Paul Gayler's Potato, Leek and Mustard Torte
'This tart has a potato and leek filling in a light cream. It is delicious, and very simple to prepare. I like to serve it with a crisp frisee salad with a hazelnut oil dressing.'
Juliette Blinis
Paul Gayler served these with smoked eel and a horseradish mousseline at the second Potato Lovers Dinner. They were absolutely delicious!
Salad of Juliette Potatoes, Mussels & Fennel
The winning submission for the Potato Lovers Recipe Challenge 2006 from Emilia Strazzanti
Stir-fried Potato Slivers with Chillies & Sichuan Pepper
Supplied by food writer Fuchsia Dunlop. 'The Chinese attitude to potatoes is radically different from the European one. They're not seen as a staple food, but as a vegetable which is cooked as an accompaniment to rice.
Baked Juliette with Spicy Tomato Salsa
Perfect for Christmas parties.
Juliette Potatoes with Chillies and Garlic
For those who like it hot!
Peasant Potato Salad
A rustic potato salad from Provence,delicious with a plate of charcuterie.
Italian Style Juliette
Perfect for a summer lunch with a grilled steak.
Warm Juliette, Roquefort and Nectarine salad.
A great fresh summer potato salad
Potatoes en Papiotte
A summer dish to serve with lightly grilled fish. Sheer heaven!
Juliette Potatoes with Orange and Mint Butter
A summer BBQ must! The orange and mint butter is enough for a few occasions and will keep in the fridge for a week.
