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Always new whole potato cooked with its skin. |
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As potatoes are cooked with the protection given by the skin, they keep all their aroma and natural flavour. |
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As they are partially cooked in water and then frozen by our system, if you choose to fry them, oil consumption is minimized. |
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As they are partially cooked and frozen it is not necessary to stir them while cooking. |
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It does not have any kind of natural or harmful (trans) fat, only the oil
you add. |
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Can be used in all kinds of potatoes preparations created by the culinary art (cooked, mashed, fried, grilled…) |
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Patented system of vacuum freezing which strengthens the taste and texture of potatoes. |
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Can be kept frozen for practically indefinite time as they do not have any additive. |
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With Patagonian Potatoes solve and enhance a wide variety
of dishes |
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Some recipes to accompany meat, chicken and fish. |
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ROQUEFORT NEW POTATOES |
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INGREDIENTS |
AMOUNT |
“Patagonian Potatoes” frozen new potatoes |
1 kg |
Milk cream |
300 gr |
Roquefort cheese |
100 gr |
Cream cheese |
100 gr |
Chopped onion |
50 gr |
Chopped garlic |
20 gr |
Chopped parsley |
20 gr |
Salt and ground white pepper |
to taste |
Butter |
50 gr |
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Procedures:
Fry onion and garlic lightly in butter for 5 minutes.
Add milk cream, cream cheese and Roquefort. Let it boil. Last, add “Patagonian Potatoes” frozen new potatoes and cover the receptacle for another 5 minutes.
Sprinkle with chopped parsley and season. |
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RATATUILLE NEW POTATOES |
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INGREDIENTS |
AMOUNT |
“Patagonian Potatoes” frozen new potatoes |
1 kg |
1 cm diced Zucchini |
100 gr |
1 cm diced eggplant |
100 gr |
Chopped onions |
150 gr |
Sweet Red peppers |
50 gr |
Sweet Green peppers |
50 gr |
Chopped garlic |
20 gr |
Tomato purée |
300 gr |
Olive oil |
50 gr |
Salt and ground white pepper |
to taste |
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Procedures:
Fry onions, sweet red and green peppers, eggplant and zucchini lightly in olive oil for 10 minutes.
Add tomato purée, “Patagonian Potatoes” frozen new potatoes and chopped garlic.
Cook for 10 minutes covering the receptacle. Last, season. |
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| NEW POTATOES IN A SPRING ONION SAUCE |
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INGREDIENTS |
AMOUNT |
“Patagonian Potatoes” frozen new potatoes |
1 kg |
Chopped onion |
100 gr |
Chopped garlic |
30 gr |
Chopped spring onion |
200 gr |
Smoked bacon |
150 gr |
Bechamel sauce |
300 gr |
White wine |
200 gr |
Milk cream |
200 gr |
Chopped parsley |
30 gr |
Salt and ground white pepper |
to taste |
Butter |
to taste |
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Procedures:
Fry onion, spring onion, garlic and bacon lightly in butter for 5 minutes.
Add white wine and leave it to reduce.
Add Bechamel sauce together with cream, “Patagonian Potatoes” frozen new potatoes and cook covered for 5 minutes more.
Last season and sprinkle with chopped parsley. |
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| NEW POTATOES WITH SHRIMPS |
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INGREDIENTS |
AMOUNT |
“Patagonian Potatoes” frozen new potatoes |
1 kg |
Olive oil |
50 gr |
White wine |
200 gr |
Chopped onion |
150 gr |
Chopped garlic |
30 gr |
Sweet red pepper in strips |
100 gr |
Paprika |
30 gr |
Turmeric |
20 gr |
Vegetable broth |
200 gr |
Tomato purée |
200 gr |
| Shrimps |
200 gr |
| Chopped Kanikama |
150 gr |
| Salt and ground white pepper |
to taste |
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Procedures:
Fry vegetables lightly in olive oil for 5 minutes.
Add white wine and let it reduce.
Onces the wine is reduced add broth, new potatoes, tomato purée and leave it to boil.
Add paprika and turmeric, cook uncovered for 5 minutes.
Add shrimps and kanikama, leave it to boil again, season to taste. |
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| NEW POTATOES WITH MUSHROOM CREAM |
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INGREDIENTS |
AMOUNT |
“Patagonian Potatoes” frozen new potatoes |
1 kg |
Chopped onion |
100 gr |
Chopped garlic |
20 gr |
Filleted mushrooms |
150 gr |
Hydrated pine mushrooms |
100 gr |
Milk cream |
300 gr |
Vegetable broth |
100 gr |
Port |
100 gr |
Chopped ciboulette |
30 gr |
Salt and ground white pepper |
to taste |
| Butter |
to taste |
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Procedures:
Fry onion and garlic lightly in butter for 5 minutes.
Add mushrooms and cook for another 5 minutes, add port and leave it to reduce.
Add broth, cream and “Patagonian Potatoes” frozen new potatoes, cook for 5 minutes in a covered receptacle.
Last, season to taste and sprinkle chopped ciboulette. |
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