Ocado Organic White Potatoes

Ocado Organic White Potatoes.

These versatile potatoes are perfect for roasting, mashing, boiling or baking. With a fluffy texture and a mild, earthy flavour, these potatoes are also a source of Potassium and Thiamine (B1), making them a great addition to any meal. Serve alongside your favourite meat or fish dishes, or use them as a base for a hearty vegetarian dish.

Our versatile organic white potatoes are grown to Soil Association organic standard farming methods, and avoid the use of unnatural pesticides and fertilisers.

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'.

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

Country of origin may vary due to seasonality.
Country of origin may vary between Israel and the 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 and wash, then 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 vegetavle oil in a roasting tin. Add the potatoes and turn in the hot oil.
5. Roast on the top shelf of the oven for 45-50 minutes until golden and crispy. Turn occasionally.

Boiling:
1. Wash before use.
2. Peel and cut into even-sized pieces.
3. Put in a pan of cold water and bring to the boil.
4. Boil for 25 minutes.
5. 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.