Fresh vegetables | Potatoes and turnips

This batch of french small potatoes consists of a selection of small tubers. They are sold in packages of approximately 10 kg. These potatoes are produced in France. Harvested before they are fully ripe, baby potatoes have very thin skins, which generally do not need to be peeled, and firm flesh that melts in the mouth after cooking. Professional culinary uses: Grenaille potatoes are prized for their fineness and quick preparation in restaurants, offering a premium and easy-to-prepare side dish: ► Roasting/Pan-frying: Ideal for roasting in the oven (with herbs and coarse salt) or pan-frying (with parsley), as they retain their shape well and offer a crispy exterior. ► Gourmet dishes: Excellent garnish to accompany high-end meats and fish. ► Ease of preparation: Their thin skin allows them to be simply brushed, without peeling, which saves considerable time in the kitchen. ► Logistical advantage: The product is sold by the kilo, allowing for customized orders. Storage and preparation tips: ► Preparation: Brush under running water and cook whole. ► Cooking: They cook faster than larger potatoes. ► Storage: Store in a cool, dry place away from light to ensure freshness and prevent sprouting.

These Agria french potatoes are specifically selected for making chips in professional kitchens. They are packaged in bags weighing approximately 10 kg. The Agria variety is known for its cooking properties and low sugar content, guaranteeing golden-coloured chips with a crispy texture on the outside and a soft texture on the inside. Professional culinary uses: The Agria potato is a must-have for establishments specialising in fried foods and traditional cuisine: ► Fresh chips: Their low water content and floury consistency make them ideal for double-cooking chips. ► Mashed potatoes and soups: They can also be used for mashed potatoes or soups, as they mash easily after cooking. ► Roasted potatoes: They hold their shape well, making them perfect for hash browns or roasted potatoes. Preparation and cooking tips: ► Preparing chips: For perfect chips, wash, peel and cut the potatoes. It is recommended to soak them in cold water before double frying. ► Size: The average weight of a piece is approximately 400g, indicating good-sized tubers, ideal for cutting into long, even chips. Storage: Store in a cool, dry place away from light to prevent sprouting and greening.

The Roseval is a firm-fleshed potato variety, instantly recognisable by its smooth red skin and contrasting yellow flesh. Selected by Le Delas for its exceptional ability to hold its shape during cooking without falling apart, it offers a melt-in-the-mouth texture and a mild flavour with very subtle nutty notes. Professional uses, preparation and storage ► Boiling and steaming: The ideal choice for warm potato salads, accompaniments to pub-style dishes or fish garnishes. ► Pan-fried or roasted: Cut into cubes or rounds, it browns perfectly in the pan whilst retaining an extremely tender, melt-in-the-mouth centre. ► Preparation: Its very thin skin can be left on for boiling or baking, adding a rustic and colourful touch to the plate. ► Storage: Store in a cool (ideally around 8°C), dry place, strictly away from light to prevent any bitter greening.

The GT potato, due to its large size, is often used to make baked potatoes. It supports all kinds of cooking. This potato is sold either in bulk per kilo.

The Orange Sweet Potato is a fresh tuber, recognisable by its thin skin (often pinkish-brown) and bright orange flesh. Unlike the potato, the sweet potato has a distinctly sweet and slightly musky flavour. Its flesh becomes tender and melt-in-the-mouth after cooking. Culinary uses: Orange sweet potatoes are suitable for a wide range of uses, from savoury to sweet: ► Chips and crisps: Ideal for making chips or crisps (crispy and caramelised) as an alternative to potatoes. ► Purées and soups: Perfect for purées, veloutés and soups, adding a natural sweetness. ► Roasting: Excellent roasted in the oven, cut into cubes or slices, often seasoned with spices (cumin, paprika). ► Pastries: Used in certain cake, tart and bread recipes for their sweetness and texture. ► Side dish: Served as a purée, gratin or side dish with meat (poultry, pork) or fish dishes. Storage and preparation tips: ► Storage: Fresh product. Store in a cool, dry place away from light (a pantry is ideal). Avoid refrigeration. ► Preparation: Wash thoroughly. Can be eaten with or without the skin. Cut according to the recipe (cubes, fries, slices).