Ocado British Maris Piper Potatoes
Rating, 2.4 out of 5 from 592 reviews.Life 3d+Product life guaranteed for 3 days excluding delivery day.
2.5kg 94.0p per kilo
£2.35
Product attributes
Vegetarian
Microwavable
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Product Information
Ocado British Maris Piper Potatoes.
One of the nation's favourite potatoes, these round, brown skinned, yellow fleshed potatoes have a fluffy texture and buttery taste when cooked. These potatoes are a source of Potassium and Thiamine (B1) and are perfect to bake, mash, roast or chip.
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'.
One of the nation's favourite potatoes, these round, brown skinned, yellow fleshed potatoes have a fluffy texture and buttery taste when cooked. These potatoes are a source of Potassium and Thiamine (B1) and are perfect to bake, mash, roast or chip.
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'.
Country of origin
UK
Nutritional data
| Typical Values (As Sold) | Per 100g | Per Serving (175g) | *Reference Intake |
|---|---|---|---|
| Energy | 369kJ | 646kJ | 8400kJ |
| Energy | 87kcal | 152kcal | 2000kcal |
| Fat | 0.5g | 0.9g | 70g |
| of which saturates | 0.1g | 0.2g | 20g |
| Carbohydrate | 20g | 34g | 260g |
| of which sugars | 0.9g | 1.6g | 90g |
| Fibre | 2g | 3.5g | 24g |
| Protein | 1.9g | 3.3g | 50g |
| Salt | 0.01g | 0.02g | 6g |
| Potassium | 360mg(18% NRV) | 630mg(32% NRV) | |
| Thiamin (B1) | 0.21mg(19% NRV) | 0.4mg(33% NRV) | |
| Reference Intake (RI) figures for an average adult |
Storage
Store in a cool, dark place.
Wash before use.
Wash before use.
Cooking guidelines
Roast Potatoes
Cooking Instructions
Remove all packaging.
Oven: 220ºC / Fan 200ºC / Gas 7
45-50 mins
1. Preheat oven. Peel and wash, then cut the potatoes into even-sized pieces. Parboil for 10 minutes.
2. Drain then shake the pan to roughen the surfaces of the potatoes.
3. Heat 4 tbsp of vegetable oil in a roasting tin. Add the potatoes and turn in the hot oil.
4. Bake on the top shelf of the oven for 45-50 minutes, until golden and crispy. Turn occasionally.
Cooking Instructions
Remove all packaging.
Oven: 220ºC / Fan 200ºC / Gas 7
45-50 mins
1. Preheat oven. Peel and wash, then cut the potatoes into even-sized pieces. Parboil for 10 minutes.
2. Drain then shake the pan to roughen the surfaces of the potatoes.
3. Heat 4 tbsp of vegetable oil in a roasting tin. Add the potatoes and turn in the hot oil.
4. Bake on the top shelf of the oven for 45-50 minutes, until golden and crispy. Turn occasionally.
Package type
Plastic Bag
Recycling information
Recycle at Recycling Point.
Don't recycle at home
Don't recycle at home
Other Information
Warning: Keep wrapper away from babies and small children to avoid danger of suffocation
Brand
Ocado
Manufacturer
Produced and packed for:
Ocado Retail Ltd.,
Hatfield,
Herts,
AL10 9NE
UK
www.ocado.com
Ocado Retail Ltd.,
Hatfield,
Herts,
AL10 9NE
UK
www.ocado.com
Country of Packing
Packed in the UK
Recipes
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.
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.
Customer reviews
Overall ratings
Average 2.4 out of 5, based on 592 reviews.Breakdown of ratings
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