What are they?
They are new potatoes freshly harvested with very thin skin, imperceptible in the bite, partially cooked with their skin to keep all their diet and taste properties. Our potatoes are partially cooked by a water vapour stream and then frozen by our own process patented worldwide resulting in new potatoes  with 70% internal humidity and 30% external humidity. This gives them unique gourmet qualities allowing the absobtion of juices and sauces in a much complete and fast way.

How does the product get to the Chef?
New potatoes should arrive at the establishment at a temperature between –12°C and –18°C, same temperature at which they should arrive at the workplace when using them.

Don´t boil the new potatoes during the preparation

Can new potatoes be sautéed?
Yes, it can be done by means of a wok or frying pan as long as we apply first the cooking methods “bake” or “fry”.

METHOD: Fry. (In frying pan)

HOW:
• Proportion: 10 parts of oil in 1 of product
• Temperature: 180°C to 200°C
• Time: 8 minutes / • Frozen new potato

RESULT:
• Crunchy outside / • Mashed inside
• Suitable to keep at mise n´place and reheat, without altering its properties
• Dry and without oil absorption new potato

METHOD: Bake. (In oven: Convector / Conventional / Electric)

HOW:
• On baking sheet with minimum amount of oil
• Temperature: 200°C to 220°C
• Time: 10 to 15 minutes / • Frozen new potato

RESULT:
• Crunchy outside / • Mashed inside
• Suitable to keep at mise n´place and reheat, without altering its properties
• Dry and without oil absorption new potato

METHOD: Grill. (In grill / In frying pan / In griddle pan)

HOW:
• Previously heated and oiled surface
• Covering the new potatoes so they can defreeze evenly
• Time: 10 to 15 minutes / • Frozen new potato

RESULT:
• Mashed inside
• Dry and without oil absorption new potato

METHOD: Stew. (Pan / Frying pan)

HOW:
• Add new potatoes to the sauce before finishing cooking
• Don´t move the preparation, except when adding
• Time: 10 minutes / • Frozen new potato

RESULT:
• Absorbs sauce / • Remains whole
• Only absorbs the liquid and not the fat part of the preparation

METHOD: Microwave. (Microwave oven)

HOW:
• Inside a sauce or cream / • Don´t move the preparation
• Time: 1 minute every 100 gr. at maximum power / • Frozen new potato

RESULT:
• Absorbs sauce / • Remains whole
• Only absorbs the liquid and not the fat part of the preparation
Note: ideal to regenerate any of the above mentioned methods

What are they?
They are fresh potatoes, grated and molded. They are partially cooked by a water vapour stream and then deep frozen by our own process patented worldwide. With our process we obtain a product which is unique in the market and over all it is a natural product (NOT pre-fried), with 20% less humidity inside, giving it unique gourmet qualities.

How does the product get to the Chef´s hands?
rösti potato should arrive at the establishment at a temperature between –12°C and –18°C, same temperature at which it should arrive at the workplace when using it; that it to say, never break cold chain.
If rösti potato accidentally defroze for a little time (2 or 3 hours), it could be frozen again without losing its properties due to our patented preservation system which partially extracts the water during the process.

How much does each rösti potato weight and how many pieces of rösti potato are in one kilogram?
Each rösti potato piece weights between 60 and 65 grs; there are 16 pieces in one kilogram.

METHOD: Fry. (In frying pan)

HOW:
• Proportion: 10 parts of oil in 1 of product
• Temperature: 200°C
• Time: 5 minutes / • Frozen rösti potato

RESULT:
• Crunchy outside / • Cooked grated potato at its right cooking point
• Suitable to keep at mise n´place and reheat, without altering its properties
• Dry rösti potato without oil absorption

METHOD: Bake. (In oven: Convector / Conventional / Electric)

HOW:
• On baking sheet with minimum amount of oil and butter or cream cheese on top
• Temperature: 220°C
• Time: 10 to 15 minutes / • Frozen rösti potato

RESULT:
• Crunchy outside / • Cooked grated potato at its right cooking point
• Suitable to keep at mise n´place and reheat, without altering its properties
• Dry rösti potato without oil absorption

METHOD: Grill. (In grill / In frying pan / In griddle pan)

HOW:
• Previously heated and oiled surface
• Covering the rösti potato so it can defreeze evenly
• Time: 7  minutes / • Frozen rösti potato

RESULT:
• Crunchy outside
• Dry rösti potato without oil absorption

METHOD: Microwave. (Microwave oven)

HOW:
• Inside a sauce or cream / • With a minimum amount of oil below and cheese on top
• Time: 2 minutes per piece at maximum power / • Frozen rösti potato

RESULT:
• Absorbs sauce / • Remains whole with grated potato at its right cooking point
Note: ideal to regenerate any of the above mentioned methods

What are they?
They are new potatoes freshly harvested with very thin skin, imperceptible in the bite, partially cooked with their skin to keep all their diet and taste properties.   Our potatoes are partially cooked by a water vapour stream and then frozen by our own process  This gives them unique gourmet qualities.

How does the product get to our hands?

New potatoes should arrive at the establishment at a temperature between –12ªC and –18ªC, same temperature at which they should arrive at the workplace when using them, never break the cold chain.

It is always necessary to cook them before eating them using any of the methods shown below.
These whole new potatoes behave like a fresh new potato.

Which procedures should I follow to use them like plain new potatoes?
If you need plain whole new potatoes, for example cold for salads, you have to put them in a receptacle with water (unheated water), heat it and when it boils keep cooking for 5/7 minutes,  put them on a baking sheet and let them chill.

Can new potatoes be sautéed?
Yes, it can be done by means of a wok or frying pan as long as you apply first the cooking methods “grill”,“bake”, “fry” or “boil”.

METHOD: Bake. (In oven: - Convector - Conventional - Electric)

HOW:
• On baking sheet with minimum amount of oil.
• Temperature: 200ªC to 220ªC.
• Time: 20 to 25 minutes.

RESULT:
• Crunchy outside.
• Mashed inside.
• Suitable to keep at mise n´place and reheat, without altering its properties.

METHOD: Boil. (Pot/Saucepan)

HOW:
• Put frozen new potatoes inside a receptacle with water (unheated water) and heat them.
• Time: Once it is boiling cook 10/12 minutes.

RESULT:
• Whole New Potato.
• Potato with good body consistency inside.

METHOD: Stew. (Pot /Saucepan - Frying pan)

HOW:
• Add whole new potatoes to the sauce when beginning it.
• Time: 15/18 minutes.

RESULT:
• Remains whole.

METHOD: Microwave. (Microwave oven)

HOW:
• Inside water.
• Don´t move the preparation.
• Time: 2/3 minutes every 100 gr. at maximum power.

RESULT:
• Remains whole.