9 February 2013

I'm giving away a bag of delicious Jelly potatoes and a Jamie Oliver roasting dish - to two lucky winners!

The first half of your prize ...
GIVEAWAY ENTRIES ARE CLOSED

Oh, I know that - on the face of it - a potato giveaway doesn't seem like something to get so excited about.  But - before you sniff derisively and move on - just look at what I've made from those potatoes!  (You'll have to read on a bit, but you'll get the gist as we go along).

I've written before about how great I think the Jelly potatoes from GreenVale Farm Fresh are - but now I've got a chance to wax lyrical about them.  The biggest recommendation I can give you, as regards the flavour of these potatoes, is that my hubby despises everything but Jersey Royals and these Jelly potatoes.  No, seriously.  He'd be very happy to see them all loaded up into a rocket and fired at the sun - so long as we could keep those two types.  That's how different they are.

So what is different about them?  Well, the first thing that strikes you is how yellow the flesh is.  They really are a very pretty colour.  Plus, they are a very "clean" looking potato.  You know how some spuds have natural craters in them that collect mud?  Jellies don't.

..... and the other half of your prize - a Jamie Oliver roasting dish!
Some potatoes have flaky skins that are horrid to peel because they leave bits all over the peeled spud, that you then need to wash off.  Not Jellies.  They peel as clean as a whistle and the peeler (even an old knackered blunt peeler such as mine) runs under the skins smoothly and cleanly, with just the slightest of effort.  If the armed forces had used Jelly potatoes, the discipline of "spud bashing" (peeling the potatoes for the entire regiment's meal) wouldn't have been such an onerous task.

Mmmn ... gorgeous roasties
Now all joking aside, the fact that they peel so easily is a huge plus point for someone with any dexterity impairment - as I have.  I lose sensation so easily in my hands - and the muscle power just isn't there any more - that peeling spuds can be an exercise in avoiding unconsciously peeling your fingers.  If Jelly potatoes could be sold as "great for people with disabilities", then they should be!

Now you know how potatoes are categorised into being either "floury" or "waxy"?  Well, Jellies should have their own category, that of "waxily floury" - because they are!  Seriously.  When you're peeling them, they give the impression of being a waxy potato - yet, when par-boiled for roasting and given a little shake around in the saucepan, they suddenly turn into floury potatoes with fluffy edges that crisp up beautifully when roasted.


Sweetcorn & pea potato salad
Another attribute of being "waxily floury" is that they hold their shape.  If you're making potato salad (for instance), ordinarily you have to cut the potatoes quite large to boil them, dicing them up once they've cooled.  Not with Jellies.  You can bring the size of each piece down by half (obviously, not as small as you need for the salad) which reduces the amount of time they need to cook - and saves you a little bit of money.

This attribute of being able to hold their shape once cooked is particularly useful when you're using them in something like a curry, or stew.  I like to be able to distinguish what is in my curries and stews - and these Jelly potatoes look so good with their lovely yellow colour and neat appearance.  You definitely won't find some random looking blob of white mushiness instead of potato with these fellas.

Jelly potato rosti for breakfast, with a perfect poached egg
So let's have a think about how I've tried them, so far.  I've roasted them, baked them in their jackets, mashed them, stewed them, curried them, scalloped them, turned them into rosti, fried them as bubble & squeak and made salads with them.  The only use I've not put them to (yet) is to make bread or scones with them - but give me time, I'm sure it'll happen!  To say they are an "all-rounder" would be right, but somehow seems to detract from just how good they are.

Potato, okra & egg curry
As to the flavour - well, that's difficult to describe.  However, if I tell you what they don't taste like, then maybe that'll help a little!  You know how some potatoes taste very earthy?  They taste a little like they're just about to go rotten?   Well they don't taste like those.  In contrast, the flavour is light, buttery and fresh (for a potato).  Also, you know how some potatoes have a very grainy - almost sandy - texture?  Well they're not like that either.  These potatoes are the real smoothies of the potato world.  They are dense in texture, but oh so creamily smooth.

Scalloped potatoes - perfect with Sunday lunch
I expect that, by now, you'll be gathering the fact that I quite like these spuds.  *wink*  So much so, that I made hubby accompany me to a Tesco that was in one of the most difficult places to get to - just so that we could top up our supply!  Hopefully, one day, they will be obtainable from more outlets than just Tesco and Booths (in the North West). 

Champ (mashed potato with spring onion)
They are sold in 2kg mini versions of the traditional paper potato sacks, which keeps them fresher for longer - and they do stay fresh for absolutely ages - whilst also being environmentally friendly as the packs are 100% recyclable.  It's a small point, but I like that the distinctive bright green and blue packaging includes details of the farm where they potatoes were grown.

So - what's all this about a Jamie Oliver roasting dish, I hear you cry?  Well, I have two 2kg bags of GreenVale Farm Fresh Jelly potatoes to give away - one each to two lucky winners, who will also receive a Jamie Oliver roasting dish.  There will be no excuse for not trying them out as your perfect roast potato, immediately!

Entry is easy - just follow the instructions on the Rafflecopter entry form below - and make sure to leave me a comment telling me what is your favourite potato dish.  The competition will be closing next Sunday (17 February 2013 at midday - so get entering!

Unfortunately, the giveaway is only open to U.K. addresses.  Sorry!


a Rafflecopter giveaway

WE HAVE WINNERS!

The first winner is Kim Plant - well done!

The second winner is Rebecca U - congratulations!
Rebecca, if you could email me at jenny.eatwell@gmail.com, I can organise getting your prize to you!
 

51 comments:

  1. I love tuna potatoes taking the filling out and mixing with butter and tuna stuffing it back in x

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    1. Oh yes! Tuna goes so well with a jacket potato. Good one, Kim. :)

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  2. I love chilli on my jackets - but love making shepherds pie with creamy potato topping x

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    1. Mmmn,chilli with jackets is another of my favourites. However, shepherd's pie - now you're talking! lol

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  3. I love roast potato's! I know it is not a recipe as such but I love them. My boyfriend on the other hand hates them (the only person I know that does not like a good roastie)

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    1. Well that's your boyfriend drummed out of these Brownies then Chrissie! Doesn't like roast potatoes? Never heard the like of it. lol :) One of life's little pleasures is a good roast potato.

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  4. Creamed potatoes with 125gr o real butter 100 mls of double cream 50 mls of warmed milk salt pepper and some fresh nutmeg. delicious.

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    1. Charlie, you're not wrong either. Just add some beautiful pork sausages and I'm in heaven!

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  5. The above post is mine. I didn't know how to put my details up.
    Charliebigcat. :)

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    1. Okeydokey Charliebigcat Milkbowl :) Consider yourself entered. lol

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  6. Jacket potatoes served with cheese.

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    1. It's a classic - and it's a classic for the simple reason that they are gorgeous. :)

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  7. Do you know what? I've really given this some thought and seriously considered some complex and sophisticated potato recipes but sometimes simplicity just wins out. So for me, I'm going to choose the perfect roast potato covered in home made gravy as my favorite raost potato dish! A roast potato, for me, ticks all the boxes:-

    Texture: Crispy outside and fluffy inside.
    Flavour: Slightly beefy coating with a somewhat nutty interior.
    Aesthetic: A beautiful, mouthwatering golden colour.

    Here are some of my top tips for the perfect roastie:-

    1. Try to make sure all the potatos have been cut to roughly the same size, this will help ensure even cooking

    2. Par boil them - bring it to the boil in a pan of water. When the water starts boiling time it for 7 minutes EXACTLY and then drain. This helps with the fluffy inside but also enables step 2 below

    3. Once drained, put the lid on and give the drained tatty's a damn good shake - don't hold back! This will fluff the outsides up which will go nice and crispy when roasted.

    4. Use lard...yes, you heard me right - google it, good lard does not deserve the bad press it's received and the taste it will give the potato's is out of this world. If you're really not convinced and can afford it, use goose fat instead.

    5. Make sure that the fat is red hot before putting the potato's into the baking tray - this will ensure that they don't stick to the bottom.

    6. Never ever throw away leftover roast potatoes, there are so many things you can do with them - fried potatoes for breakfast, bubble & squeak or saute with salmon, cracked pepper and lemon juice for a romantic supper.

    I hope this is helpful to some - I am now very much looking forward to tomorrows roast beef dinner with a nice big pile of golden roast potatoes. Have a great weekend!!

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    1. A treatise on the humble roast potato, from Phill. LOL I love 'em when they're tiny little squares, all crunchy and flavoured with garlic and herbs. ~rumble~ lol

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  8. I love jacket potatoes stuffed with cheese and bacon!

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    1. Cheese AND bacon? With this combination you are really spoiling us! (With apologies to the Ferrero Rocher advert). lol It is a well known fact that bacon makes everything nicer, so how can I object? lol

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  9. Replies
    1. Oh my yes. Where the cheese is all saucy and gorgeous and the potatoes are all softly yielding - with a golden crunchy coating. Oh, I need a lie down. ;)

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  10. Aww...that's ok that I'm not qualified to enter the contest, your dishes are divine! Those Scalloped Potatoes look like they are to die for!

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    1. Oh, I'm so sorry you can't join in the giveaway - but it was really lovely to hear from you, and I'm so glad you like my dishes. You're right, the scalloped potatoes were just immense. I'm going to be blogging those very soon - so keep an eye out for them!

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  11. Jacket potato with grated cheese

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    1. Another vote for Jacket potato with cheese! It's a popular one.

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  12. Jacket potato with tuna mayo :)

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    1. Oh yes, that's a goodun! I think my favourite of the Jacket combos would be chilli & cheese, then tuna & sweetcorn, followed by cheese and beans!

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  13. Jacket potato with cheese and beans, not exactly exciting but a really tasty and easy recipe

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    1. Yup! It's third on my list of favourite Jacket combinations. :)

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  14. Ooooh, it's tough, but the best way to serve potatoes has to be creamy mash. I use my sister in law's method of pushing the boiled potatoes through a fine sieve then adding a splash of milk, a knob of butter and some salt and pepper and beating together over a low heat. Divine.

    Sx

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    1. Mashed potatoes was my comfort food of choice when I was pregnant with son & heir, I recall. Many was the time poor hubby was in the kitchen spud bashing, to soothe the savage craving! :)

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  15. has to be roast potatoes done in goose fat :) love them!!

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    1. Oh yes, the flavour that goose fat gives to a roast potato is really moreish. I must admit though, having done them once or twice, they are so lovely that I've had to return back to usually using rapeseed oil. I just like the goose fat ones too much - and they're not good for me (even in small doses!).

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  16. Replies
    1. The old jacket potato is certainly coming out as top of the pops here! :)

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  17. Favourite potato dish has to be dauphinoise with leeks sneaked in. Lovely, lovely.

    Mind you, love a baked potato with my special tuna crunch mix.

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    1. Oh yes! Dauphinoise is just gorgeous - very similar to the scalloped potatoes above, but with less emphasis on cheese. I should think they'd both be fabulous with leeks sneaked in - you have to love a sneaky leek! :)

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  18. Jacket potato with herbed sour cream, yum :)

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    1. Oh yes, now that's a goodie too. I do a lovely chilli & lime sour cream dressing for jacket sweet potatoes that translates well to ordinary jackets too. Makes a great dip, come to that! lol

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  19. This is making me hungry! It's a tough one but I do like ham,leek and potato pie (substitute the ham for any leftover meat) I discovered it at Christmas using up my turkey and ham - it was a winner with all the family.

    Fingers crossed
    Pauline

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    1. Well done for coming up with something other than a Jacket potato, Pauline! LOL Ham leek & potato pie sounds right up my street. :)

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  20. Replies
    1. You just can't get away from how good they are, it's true!

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  21. I love cheese and potato pie, made with stilton for some extra kick!

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    1. Stilton does go so well with potatoes. :)

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  22. Mine would have to meat and potatoe pie with lots of gravy

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  23. If a potato tastes like a potato, I'd cook it anyway I could without messing with the flavour. Reading your description of these Jelly potatoes, I was drooling!

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    1. That's my girl! "If it's a potato, I'll have it!". LOL They are very special, these Jelly potatoes. :)

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  24. GREEN VALE FARM FRESH POTATOES lock in flavour making them the ones to savour

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    1. Wahaaay! We have a poet in our midst! LOL One problem though, if Rafflecopter pulls your name out of the hat - how will we know it's you?

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  25. Rumpledethumps are amazing - potatoes cabbage onion & cheese - pure comfort food :)

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    1. How could we have forgotten Rumpledethumps! You're right Katie. :)

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