Up To Date Potato (1KG)

R10.00

Always choose the right variety for the end-use; waxy, smooth textured potatoes for boiling, salads, braises, and stews; floury, fluffy textures for baking, mashing, roasting, chips, and wedges.

Preparation and cooking methods such as peeling and roasting/deep-frying in fat or oil can remove valuable nutrients and greatly increase the fat and energy content of potatoes.  Adding toppings high in fat such as butter and sour cream also raises the fat and energy (kilojoule) content of otherwise low-fat food.

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