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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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GRILLED SIRLOIN WITH FINE HERBS AND MALBEC SAUCE |
| NEW POTATOES (for 10 people) |
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INGREDIENTS |
AMOUNT |
| Clean sirloin (pieces) |
2 kg |
Chopped onion |
150 gr |
Chopped garlic |
30 gr |
Malbec wine |
500 cc |
Veal dark broth |
500 cc |
Corn starch |
30 gr |
“Patagonian Potatoes” frozen new potatoes |
1,5 kg |
White wine |
300 cc |
Milk cream |
500 cc |
Fresh parsley |
30 gr |
Fresh ciboulette |
30 gr |
Fresh thyme |
30 gr |
Table salt |
to taste |
Ground white pepper |
to taste |
Sunflower oil |
to taste |
Butter |
to taste |
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Procedures:
To make the sirloin: season the sirloin pieces and put them in a previously oiled grill, once ready and marked, finish cooking in the oven at 180ºC until sirloin inner temperature is 54 ºC or for about 12 minutes, take out of the oven and let the meat rest so its juices can spread on the meat, keep at a side.
To make the Malbec sauce: fry onion and garlic lightly in oil, after 5 minutes add Malbec wine until alcohol is evaporated, add veil dark broth and finish the preparation binding it with corn starch until achieving desired thickness, keep at a side.
To make new potatoes: fry onion and garlic lightly in butter, after 5 minutes add white wine until it reduces, add cream and finely chopped herbs. Last, add “Patagonian Potatoes “ frozen new potatoes to the sauce and heat for 2 minutes.
Set up: place the sirloin, pour sauce without covering grill pattern and place new potatoes with fine herbs at a side. |
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MARINATED CHICKEN BREAST WITH CURRY NEW POTATOES |
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INGREDIENTS |
AMOUNT |
| Clean chicken breast |
10 pz |
Olive oil |
100 cc |
Freshly chopped parsley |
30 gr |
Freshly chopped basil |
30 gr |
Freshly chopped ciboulette |
30 gr |
“Patagonian Potatoes” frozen new potatoes |
1,5 kg |
Chopped onion |
100 gr |
Chopped garlic |
20 gr |
Butter |
50 gr |
White wine |
200 cc |
Coconut milk |
300 cc |
Table salt |
to taste |
Ground white pepper |
to taste |
Curry powder |
50 gr |
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Procedures:
To make chicken: marinate chicken breast in olive oil with herbs and season, leave it to marinate for 30 minutes. After half and hour sit chicken breast in olive oil and finish cooking in an oven at 180ºC for 10 minutes or 60ºC heart temperature, keep at a side.
To make new potatoes: fry onion and garlic lightly in butter, after 5 minutes add curry and white wine until alcohol evaporates, add coconut milk and season. Once it boils add “Patagonian-Potatoes” frozen new potatoes and leave them there for 2 minutes.
Set up: fillet chicken breast and place on the plate arranged in a fan-like pattern, add curry new potatoes on top to finish the dish. |
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