Battle of the chefs is sponsored by Pom' Alliance.
Our chefs used French Charlotte and Amandine potatoes, increasingly popular salad varieties, which are the perfect partners for pub dishes and fantastic ingredients for pub chefs.
Both varieties are classic salad varieties, which hold their form when cooked. They have waxy flesh, do not disintegrate and have relatively low dry matter. In the main they are sold as baby potatoes and are used whole without peeling.
The versatile Charlotte potato is well established in the UK, and mainly grown in France. Their dry matter content makes them useful for dishes where they need to keep their
shape, such as salads. Charlotte potatoes have a pale yellow flesh and a lovely creamy flavour.
Amandine potatoes are also grown in France. They are available in baby size, which is the way they are mostly used in the UK, and have melt-in-the-mouth quality and flavour. They have a paler flesh colour than Charlotte.
They also keep better in cold storage, which means they are available well into May of the year following harvest.
The potatoes are delicious baked, mashed or boiled. They have an attractive, elongated and regular shape, slightly pointed. Their skin is easy to peel and fine. It has the flavour of a new potato all year round. Around 75% of consumers who taste it buy it again and again.
For more information contact: Murray Hogge at Rush Potatoes on 0207 363 7887 or email email@example.com or call Andrew Foster (Pom' Alliance) on 0033 2 37 91 32 60