48 oz bag
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Ahold® Red Potatoes. US No.1. Size B. All Natural. No Preservatives. Fresh Guaranteed®. Excellent Source of Vitamin C. Amount And % Daily Value Per Serving. Calories 110. Fat 0g*, 0%. Sat Fat 0g*, 0%. Sodium 0mg*, 0%. Total Carb 26g, 9%. *A Fat Free, Saturated Fat Free, Sodium Free Food. Healthy Ideas®. Net Wt 48 OZ (3 LB) 1.36 kg. Round shape with thin rosy red skin and white flesh. Firm, smooth, moist texture. Great for, roasting, boiling, mashing. Fruits & Veggies more matters. Quality guaranteed or your money back. 1-877-846-9949. © 2014 Ahold Licensing, Sarl.
Wash before use. Storage tips. Store potatoes in a cool, dark, dry place that is well ventilated; optimum temperature is 45-50°F. Do not refrigerate potatoes, they will develop a sweet taste and darken when cooked. Avoid prolonged exposure to light, which causes potatoes to turn green and creates a bitter flavor. Trim any sprouts or green areas before cooking. Refrigerate any leftover potatoes within 2 hours after cooking. Microwave Oven. Roasted Potatoes. Cut 6-8 Small potatoes into uniform cubes and place in microwave-safe dish. Drizzle potatoes with olive or vegetable oil and sprinkle with salt, pepper and your favorite seasoning, such as rosemary thyme or parsley: toss to coat potatoes evenly. Cover tightly with lid or plastic wrap (poke small hole in plastic wrap). Microwave or High for 10 minutes or until potatoes are tender. Mashed Potatoes. Place 6-8 Small potatoes in microwave-safe dish with lid or with plastic wrap cover (Note: If using plastic wrap, Poke one small hole in the wrap to vent). Do not puncture potato skin. Microwave on high for 9 minutes or until potatoes are tender when pierced with a fork. Mash potatoes with potato masher or electric hand mixer. Stir in milk and butter until desired consistency is reached: microwave for one more minute; salt and pepper to taste. Steamed potatoes. Place 6-8 Small potatoes in microwave-safe dish with lid or with plastic wrap cover (Note: Using plastic wrap, poke one small hole in the wrap to vent). Do not puncture potato skin. Microwave or high for 9 minutes or until potatoes are tender when pierced with a fork. Toss gently with butter and your favorite seasoning. Conventional Oven. Roasted Potatoes. Preheated oven to 425°F. Cut 6-8 Small potatoes into uniform cubes. Drizzle potatoes with olive or vegetable oil ad sprinkle with, salt, pepper and your favorite seasoning. Such as rosemary thyme or parsley toss to coat potatoes evenly. Arrange in even layer on highly oiled, shallow baking pan. Roast 20-30 minutes until tender, stirring occasionally. Mashed Potatoes. Cut 6-8 Small potatoes into 1" piece places in large saucepan and cover with water; bring to a boil over high heat uncovered. Cook until tender, approximately 12-15 minutes; drain; return to pan heat potatoes over medium-low heat one minute to evaporate moisture, stirring occasionally. Mash potatoes with a potato masher or electric hand mixer. Stir in warm milk and butter until desired consistency is reached; salt and pepper to taste. Boiled Potatoes. Fill a large saucepan three quarters full with cold water (add salt if desired) bring to a rolling boil. Add 6-8 small potatoes to the water, half cover the pan with lid, and bring back to the pan with the lid, and bring the water pack to a boil. Reduce heat to medium-low and gently boil for 20-25 minutes, or until fork tender. Immediately drain the potatoes, return them to the pan off the burner cover pan with a clean cloth or paper towel, and let steam 5-10 minutes. Toss gently with butter and your favorite seasoning.
Ahold USA, Inc.
Landover, MD 20785