Original: $10.83
-70%$10.83
$3.25The Story
Amandine potatoes (Solanum tuberosum) from Brittany — a French firm-fleshed variety bred by Germicopa at their research station in Châteauneuf-du-Faou and registered in 1994. The name comes from amande — almond — which describes both the elongated shape of the tuber and the subtle nuttiness of the flavour. Amandine is a cross between the Mariana and Charlotte varieties, and it has become one of the reference potatoes in the French market for the firm-fleshed, salad-type category.
The tubers are smooth-skinned, yellow, and uniform in shape, with a shallow eye pattern that means very little waste when preparing them. The flesh is pale yellow, firm and waxy, with a texture that sits on the melting side of firm — it holds its shape when cooked but has a creaminess that harder waxy varieties lack. This makes Amandine unusually versatile: it works boiled, steamed, roasted, sautéed and in salads, where many firm-fleshed varieties only excel at one or two of those. The flavour is clean, buttery and gently nutty, without the earthiness of a floury potato or the blandness of a generic salad variety. At its best roasted whole with the skin on, where the thin skin crisps and the interior stays smooth.
Origin: Brittany, France
Ingredients: Amandine potatoes (Solanum tuberosum)
Storage: Store in a cool, dark, dry place. Do not refrigerate. Use within one to two weeks.
Description
Amandine potatoes (Solanum tuberosum) from Brittany — a French firm-fleshed variety bred by Germicopa at their research station in Châteauneuf-du-Faou and registered in 1994. The name comes from amande — almond — which describes both the elongated shape of the tuber and the subtle nuttiness of the flavour. Amandine is a cross between the Mariana and Charlotte varieties, and it has become one of the reference potatoes in the French market for the firm-fleshed, salad-type category.
The tubers are smooth-skinned, yellow, and uniform in shape, with a shallow eye pattern that means very little waste when preparing them. The flesh is pale yellow, firm and waxy, with a texture that sits on the melting side of firm — it holds its shape when cooked but has a creaminess that harder waxy varieties lack. This makes Amandine unusually versatile: it works boiled, steamed, roasted, sautéed and in salads, where many firm-fleshed varieties only excel at one or two of those. The flavour is clean, buttery and gently nutty, without the earthiness of a floury potato or the blandness of a generic salad variety. At its best roasted whole with the skin on, where the thin skin crisps and the interior stays smooth.
Origin: Brittany, France
Ingredients: Amandine potatoes (Solanum tuberosum)
Storage: Store in a cool, dark, dry place. Do not refrigerate. Use within one to two weeks.
