Marco Pierre White Retro Parmentier Potatoes
Coated potato cubes, pre-fried and frozen,
4 x 2.27kg, 9.08kg
- Gluten Free
- Suitable for Vegans
- No Palm Oil
Cooking Instructions:
Oven:
Preheat the oven to 200°C. Spread the frozen products in a single layer onto a baking tray. Cook for approximately 23-27 minutes. Turn the product halfway through cooking time. Bake until golden yellow and do not overcook. Reduce cooking time when preparing smaller quantities Always use a baking paper.
Deep Fat Fryer:
Preheat oil to 175°C. Fill your basket up to the halfway mark and fry for approximately 3-3.5 minutes until a golden yellow colour is obtained. Do not overcook and reduce the cooking time when preparing smaller quantities. Drain well before serving.
Storage Instructions:
Shelf life: Max. 24 months
Star marked frozen food compartment:
*** Until best before date (at -18°C)
** 1 month (at -12°C)
* 1 week (at -6°C)
Refrigerator 4°C: Retail 24 hours / food service 4 days
DO NOT REFREEZE ONCE THAWED
Inspiration from Marco: MPW Retro Patatas Bravas
Ingredients
For the Sauce
- 3 Tbsp Olive Oil
- 1 Small Onion Chopped
- 2 Garlic Cloves Chopped
- 227g Can Chopped Tomatoes
- 1 Tbsp Tomato Purée
- 2 Tsp Sweet Paprika
- Good Pinch Chilli Powder
- Pinch Sugar
- Chopped Fresh Parsley
- Salt And Pepper To Taste
Combine with 900g of Marco Pierre White Retro Parmentier Potatoes.
Method
Oven Cooked
• Heat oven to 200°C. Spread the frozen Parmentier Potatoes in a single layer onto a baking tray. Cook for approximately 23-27 minutes. Turn the product halfway through cooking time. Bake until golden yellow and do not overcook.
Airfryer Cooked
• Preheat oil to 175°C. Fill your basket up to the halfway mark and fry for approximately 3-3.5 minutes until a golden yellow colour is obtained. Do not overcook and reduce the cooking time when preparing smaller quantities. Drain well before serving.
• Heat the oil in a pan and fry the onion for about 5 mins until softened. Add the garlic, chopped tomatoes, tomato purée, sweet paprika, chilli powder, sugar and a pinch of salt, then bring to the boil, stirring occasionally. Lower to a simmer and cook for 10 mins until pulpy.
• Top your Parmentier Potatoes with the sauce and garnish with parsley.
