Potato écrasé with olive oil
Traiteur de Paris has developed a new recipe for Potato écrasé with olive oil, for a dish that is remarkably creamy and delicately flavored with olive oil.
We’ve included tiny morsels of potatoes in each garnish, allowing you to taste their exceptional quality at first bite. And everything is enhanced with a dash of cream and simple seasoning of parsley, salt, and pepper.
The Potato écrasé with olive oil pairs excellently with all types of meats and fish. For a more festive finish, you can also serve this accompaniment topped with finely grated truffles.
Its individual-sized portions of 3.8 oz (110 g) allows you to minimize waste, and explore your creativity and desires in plating and serving: for example, it can easily serve as a base for an assembly combining meat or fish with vegetables.
Assembled with potatoes from France, the Potato écrasé with olive oil is guaranteed free from preservatives, coloring, or flavor enhancers.Send by emailContact usDownload presentationFind a distributor
From frozen, put in the traditional pre-heated oven and reheat 25 min at 320°F (160°C) or put in the microwave and reheat 3 min 50 sec at 700W.
Product code: 0824601
20 items of 3.88 oz / 110 g (4.85 lbs / 2.200 kg)
Ø 2.7" / 7 cm
Potatoes 58.9%, cream, semi-skimmed milk, olive oil 3.7%, potato flakes, whole eggs, parsley, salt, garlic.*
* This information is provided for guidance purposes only. Only the list of ingredients on the label of the product is deemed authentic.
|Typical values (per 100g)|
|Caloric value (kcal)||148 kcal|
|Energy value (kJ)||620 kJ|
|of which saturate fat||4.1 g|
|of which sugars||2.2 g|
|Case dimensions in inches (WxDxH) / in mm (Lxlxh)||15.35" x 11.65" x 2.44" / 390 x 296 x 62|
|Gross weight in lbs (Kg)||5.35 lbs / 2.430 kg|
|Net weight in lbs (Kg)||4.85 lbs / 2.200 kg|
Storage instructions before defrosting
Store at 0°F (-18°C).
Storage instructions after defrosting:
Store 24 hours maximum between 32 and 40°F (0 and 4°C) after defrosting. Never refreeze defrosted products.