Ocado Organic British Red Alouette Potatoes

Ocado Organic British Alouette Potatoes.

If you like Maris Piper then you'll love Alouette. This heritage variety features vibrant red skin, yellow flesh and has been a foodies' favourite for years. It's versatility makes it ideal for many meal occasions and it's especially good for making smooth, creamy mash and crunchy roasties.

These Alouette potatoes are grown organically, using methods that are good for the soil, wildlife and our potato crop.

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.

If you're looking to fill your cupboards, fridge and freezer with more of the organic products you love, search 'Ocado organic' to see our full range.

Certification body - Soil Association
Certification number - GB-ORG-05 UK/Non UK Agriculture

UK

Store in cool dark place. Wash before use.

Remove all packaging.

Oven: 220ºC / Fan 200ºC / Gas 7
45-50 mins

Roasting:
1. Preheat oven.
2. Peel, wash and cut the potatoes into even-sized pieces and par boil for 10 minutes.
3. Drain then shake the pan to roughen the surfaces of the potatoes.
4. Heat 4 tbsp of vegetable oil in a roasting tin.
5. Add the potatoes and turn in the hot oil. Roast on the top shelf of the oven for 45-50 minutes until golden and crispy, turning occasionally.

Boiling:
1. Peel, wash and cut the potatoes into even-sized pieces.
2. Put in a pan of cold water and bring to the boil.
3. Boil for 15-20 minutes.
4. Drain and serve.

Plastic Bag

Recycle at Recycling Point
Don't recycle at home

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

Ocado

Produced and packed for:

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

www.ocado.com

UK

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.