Potatoes roasted or cooked sous vide | Le Delas Rungis
Potatoes roasted or cooked under vacuum to accompany your dishes
Ready to reheat, these cubed potatoes save cooks time on mise-en-place and cut down on waste. Whether they are reheated in the oven (roasted or in a gratin), or in a pan (in butter, oil or in an omelette) their regular size and cooking guarantee an optimal result. And as these potatoes can be kept for several weeks before opening, they can be used daily, be offered for only one dish on the menu or be stored for simple troubleshooting.
Indispensable with raclette or grilled meat, jacket potatoes bring a much appreciated touch of authenticity and rusticity. Steamed and already salted, these potatoes make it possible to obtain this effect in a significantly reduced time since they only require reheating, in the traditional oven, steam or in the microwave. In addition, the good conservation of these potatoes before opening makes it possible to limit the losses of material.
With a caliber of 35 to 50mm, these vacuum-cooked steamed potatoes only have to be reheated and/or accommodated according to the needs of each restaurant. Dishes in sauce, slimming cuisine, cooking in broth… these potatoes are suitable for many uses. Practical, they can be kept for several weeks before opening and are always cooked evenly. They thus allow cooks to save valuable preparation time while ensuring the quality of the products they serve.
