Ocado All-Rounder Potatoes

Ocado All-Rounder Potatoes.

These versatile potatoes are perfect for roasting, chipping, mashing and boiling. With a fluffy texture and a mild, earthy flavour, these potatoes are a natural source of Potassium, making them a great addition to any meal. Serve alongside your favourite meat or fish, or use as a base for a hearty vegetable-based dish.

Fast food without waste
Got leftover roasties from lunch? Scroll down and cook up this quick and tasty Roast Veggie Hash brunch dish the next day.

Whether it's large or small, organic or sweet, we've got the perfect potato for you, simply search 'Ocado potatoes'.

Best stored in a fridge.

Remove all packaging. Wash before use.

Oven: 220ºC / Fan 200ºC / Gas 7
45-50 mins
1. Preheat oven. Peel and wash the potatoes, then cut them into even-sized pieces.
2. Parboil for 10 minutes. Drain, then shake the pan to roughen the surfaces of the potatoes.
3. Heat 4 tablespoons of vegetable oil in a roasting tin. Add the potatoes and turn in the hot oil.
4. Roast on the top shelf of the oven for 45-50 minutes, until golden and crispy. Turn occasionally.

Boil & Mash: 20-25 mins
1. Peel and cut the potatoes into even-sized pieces.
2. Place into a saucepan with just enough water to cover and bring to the boil. Cover and simmer for 20-25 minutes or until tender.
3. Drain and serve.
4. If you would like mash, drain well and mash with a little butter and milk.

All appliances vary. These are guidelines only. Ensure the product is piping hot before serving. Do not reheat.

RECYCLE AT RECYCLING POINT
Don't recycle at home

Warning: Keep wrapper away from babies and small children to avoid danger of suffocation

Ocado

Packed in the UK for:

Ocado Retail Ltd.,
Hatfield,
Herts,
AL10 9NE
UK

www.ocado.com

Roast Veggie Hash
Cook time: 15 mins
Serves: 2

If you've got leftover roasties from lunch and can resist them for long enough, then cook up this quick and tasty brunch dish the next day. This hash, which is spiced with paprika and finished with eggs, is really easy to make and will use up any lovely leftovers veg too – pop in some sprouts, carrots or parsnips.

Ingredients
1 onion, finely chopped
1 garlic clove, grated
½ tsp paprika
4 roast potatoes, diced
2 large free-range eggs
½ bunch coriander, leaves roughly chopped

Method
Step 1
Preheat oven to 180°C/160°C fan/gas 4.

Step 2
Sauté the onion and garlic in a little oil in an ovenproof frying pan until the onion is soft.

Step 3
Add the paprika and potatoes, stir to coat and cook for 5 mins to heat through and crisp a little. Then make two wells and crack the eggs in. Cook for 2 mins.

Step 4
Transfer the pan to the preheated oven and bake for 8 mins, or until the egg white is set but the yolk is still runny.

Step 5
Sprinkle with sea salt, black pepper and the coriander, to serve.