Product Detail

The Golden Wonder potato is the flouriest of the floury potatoes. Golden Wonder's are a late maincrop variety, generally long oval with relatively rough russet skin. Some consider these to be the best flavoured potatoes. Particularly floury due to its high dry matter content, if you like your potatoes floury, then Golden Wonder's are the ones for you. As a mashed potato they are light and fluffy. And because of their good keeping qualities, this variety is suitable to store for long periods. We hope you enjoy the wonderfully floury texture of Slaney Farms delicious Golden Wonder. Grown with Passion in Co. Wexford! Colour: Russet, White to Yellow Flesh: Creamy White Size: Medium Type: Dry & Floury

Features

Washed & ready to cook

Easy to peel & prepare

Suitable for any dish!

Naturally gluten free

A natural source of potassium and fibre

Naturally low fat, salt and sugar

Lifestyle

Low Fat

Low in sugar

Allergy Advice

Country of Origin

Preparation & Usage

Perfect for: Floury Mash, Baking, Steaming and Chipping Always wash potatoes before cooking and remember cooking times can vary depending on the size of the potato and the cooking appliance used. All appliances vary, cooking guidelines are for guidance only. Steaming Potatoes 20-25 mins Add about one-inch of water to a pot* that has a fitted steamer basket or can hold a steamer insert. Place potatoes into steamer basket. Cover pot. Steam until potatoes are tender, about 20-25 minutes++ on a low heat until tender. * Always follow the directions with your appliance as instructions may vary. ++ Time varies depending on the size of the potatoes. Boiled Taters 20-25 mins Some people prefer to peel potatoes before boiling and others choose to leave the skins on. Place potatoes in a saucepan of cold water and bring to the boil. Reduce heat, simmer gently for 20-25* minutes until tender. To check if they are done, pierce the potatoes with the tip of a knife to see how much resistance there is. If it goes in easily, you're done! Drain immediately, allow to dry and serve. * Large whole or new potatoes will take longer to cook than peeled smaller chunks. Adjust cooking times accordingly. Creamy Mash 20-25 mins Peel the potatoes and place them into a saucepan of cold water and bring to the boil. Reduce heat, simmer gently for 20-25 minutes until tender. To check if they are done, pierce the potatoes with the tip of a knife to see if there is much resistance. If it goes in easily, you're done! Drain immediately ensuring you dry potatoes properly before mashing. A tip is to place them back on a low heat for a few minutes, gently shaking to move them around. This allows any residual water to evaporate leaving you with dry potatoes ready for mashing. Add a knob of butter and a splash of cream or milk (all at room temperature). Season to taste. Then gently mash using a potato masher or for a creamier texture use a potato ricer. Don't over mash your potatoes or you will end up with a gluey texture. Perfect Roasties - The Roast Spud 60 mins * Appliances may vary. Preheat the oven to 200°C/ 400°F/ Gas Mark 6. Peel and cut the potatoes into even sizes. Parboil for 10 mins with boiling water and a pinch of salt. Drain, dry and put the lid back on the saucepan. Shake the saucepan vigorously to roughen the edges of the potatoes. This makes them fluffy and gives a crisper surface when roasted. Meanwhile you will heat oil, butter or goose fat in a roasting tin. It is important that the fat is very hot when the potatoes are added - the outside will be seared on contact with the oil, giving them a wonderful crispy surface and prevents them from becoming too greasy. Tossing the potatoes in the fat, ensure the entire potato surface is all lightly coated. Then season really well with sea salt and black pepper. At this point, you can also add your favourite flavour combo e.g. garlic & rosemary, thyme & bay leaf - the choice is yours. Return the roasting tin to the oven. The potatoes will take about 45-55* minutes to roast and will need turning half way through cooking. Serve as soon as possible, to retain crispiness. Potato Wedges 20-25 mins * Appliances may vary. Cut each potato into eight wedges. Leave skin on. Add to the pan of boiling water and parboil for 8 minutes. Drain in a colander and leave to steam dry for a couple of minutes. In a large bowl, mix a little melted butter or oil with a little seasoning and a spice of your choice. You can even sprinkle in your favourite herb or some pureed garlic. Add the steam dried potato into the bowl and shake covering each wedge. Transfer to a baking tray and bake on a high heat for 20-25* minutes, turning occasionally, until golden, crisp and cooked through. Homemade French Fries 8-10 mins * Appliances may vary. Peel and chip potatoes as you like - chunky, crinkled or skinny. Rinse in cold water and dry thoroughly. Preheat the oil to about 190°C/375°F. Place the French fries into the hot oil and fry for 8-10 minutes until completely cooked through. Drain well before serving. Chunky Oven Chips 30-40 mins * Appliances may vary. If you're looking for the healthier alternative, knowing how to make oven chips is a must! Peal and cut the potatoes as you like - chunky, crinkle or skinny. Soak the cut chips for about 30 minutes in a bowl of slightly salted water to remove some of the starch. Then remove from water and dry thoroughly to remove any moisture. Place the chips in a bowl and lightly drizzle with some oil. Preheat the oven. Spread the chips out evenly on to a baking try covered in greaseproof paper or non-stick foil to prevent sticking. Depending on how thick you have sliced your potatoes bake them for about 30-40* minutes, turning over a few times to ensure even cooking and colouring. * Oven temperatures and times may vary. Baked Jacket Potato 25-35 mins * Appliances may vary. To get that lightness inside floury potatoes are definitely the best choice and because they come in larger sizes you can make a proper meal out of it. Look out for baking potatoes in the shops. Then it really comes down to how much time you have! Microwave baked potatoes definitely have the edge in convenience if you're in a rush or looking to make a quick lunch, but if you want the outside to get that lovely crisp outer skin, the oven is definitely a better option. Or you could have the best of both worlds - pop it in the microwave for 6 minutes to get the cooking started, and then move it to the oven for 25 - 30 minutes (depending on the size of the potato) to allow it to crisp up. Have some fun with your fillings. From sour cream or a cheesy melt to a spicy Mexican chillies filling, the choice is yours! Microwave (500-750g Potato @ 750 watt) 11-12 mins * Appliances may vary. Remove potatoes from the bag. Wash the potatoes and pierce several times with a knife. Place in a microwavable dish with 3-4 tblsp. of water. Cover and microwave on full power for 11-12 minutes. Let stand for 1 minute and serve. 250g 500g 750g 650 watt 6-7 mins 9-10 mins 12-13 mins 750 watt 5-6 mins 8-9 mins 11-12 mins

Storage Guidelines

Store in a frost-free, airy, cool, dark and dry place to avoid greening. Handle gently to prevent bruising. Potatoes packed in plastic should be taken out of the bag as soon as possible.

Storage Type

Manufacturer Address

Slaney Farms Produce Ltd., Tomnalossett, Enniscorthy, Co Wexford, Y21 PP71, Ireland.

Company Name

Slaney Farms Produce Ltd.

Company Address

Tomnalossett, Enniscorthy, Co Wexford, Y21 PP71, Ireland.

Email Helpline

[email protected]

Telephone Helpline

+353 (0)53 923 5095

Return To

Slaney Farms Produce Ltd., Tomnalossett, Enniscorthy, Co Wexford, Y21 PP71, Ireland. Tel: +353 (0)53 923 5095 Fax: +353 (0)53 923 4440 Email: [email protected] Web: www.slaneyfarms.com