As part of a marketing assignment my class has been asked to write a marketing plan for McCains foods, in particular frozen potatoes. The objective being to increase sales by 20% with a range of new products. Now it wouldn’t be fun to do a 30 page report without getting in the kitchen and trying our proposed products out. So here they are.
These round delicious potato treats are super fancy and are very easy to make, all you need is a melon baller to turn an ordinary spud into a french bistro classic. You can also add any flavours during the final cooking process such as rosemary and garlic, Thyme and Lemon, preserved Lemon and chilli or a range of spice mixes.
4 large potatoes
Salt + Pepper to taste
1. To start peel and wash the potatoes and then with a melon baller, remove balls of potato and place straight into a pot of cold salted water. Simmer for 15 minutes or until tender.
2. Transfer the little gems of joy to a tray and place in the freezer for 25 minutes or until chilled (this will dry the outside out and allow us to get a crunchy skin(mm delish)
3. In a hot oven or stovetop, fry off the pommes in a little vegetable oil until golden, at this stage you can add any flavourings you like (Some unsalted butter enhances the flavour but its not the most healthy choice). Drain well on paper towel.
4. Serve with a nice T-Bone or any other family favourite.
Thick Steak Chips
I don’t want to sound like a food snob or Shania Twain, but oven fries ‘don’t impress me much’. For a true bistro chip, it takes a little longer but the result is remarkably better than their frozen cousins (the kind of cousin you wouldn’t send a Christmas card to)
3 Large potatoes peeled and washed.
Salt + Pepper
1. Slice the potatoes into thick chips and place straight into a pot of cold salted water. Simmer for 15 minutes or until tender.
2. Transfer the chippies to a tray and place in the freezer for 25 minutes or until chilled.
3. In a large baking dish heat some vegetable oil and bake the chips for about 20 minutes ensuring they are turned every couple of minutes and given plenty of space (everyone needs space)
4. These versatile chips can be served as an accompaniment to a main meal or on their own as a snack.
Kipfler are a chefs delight thats for sure. Waxy and low in moisture they are the ultimate potato when it comes to developing a crunchy skin. They have a decadent flavour and really benefit from adding a herb butter at the end of the cooking process.
5 Kipfler potatoes
Salt + pepper to taste
1. Leavin the potatoes in tact, add to a pt of cold salted water, bring to a simmer and cook until they spuds are tender. Once cooked slice diagonally at about a 1/2 centimeter thickness
2. Transfer to a tray and place in the freezer for 20 minutes or until well chilled.
3. In a large tray, heat a little vegetable oil. Add the potatoes and bake for 20 minutes or until golden.
4. Serve with a family meal such a roast beef or chicken. It also goes well with game.
Baked potato skin crisps
What do you do with all the skins leftover from making chips? Simple turn them into fat free crisps.
Salt + pepper
1. Until you’re ready to use them, keep the skins in a bowl of cold water to stop them going brown. When ready dry them well on paper towel.
2. Transfer to a large bowl, season with paprika, chilli and salt and pepper. (add as much or as little spice as you like)
4. Set up a wire rack over a tray in a fan forced oven at about 200 degrees. Spread the skins over tray and bake for about 30 mins or until dried.
5. Serve with frosty cider.
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