FRIJE

Instructions

• 1.   Peel the potatoes
• 2.   Wash them
• 3.   Dry them
• 4.   Cut them into cubes
• 5.   Heat the pan with oil
• 6.   Add the potatoes
• 7.   Cook on high heat (T3) for 5 minutes
  WITHOUT a lid
  Stir regularly
• 8.   Season with salt + herbs (optional)
• 9.   Reduce heat to low (T2)
  For 10 minutes
  WITH a lid
  Stir 1 to 2 times
• 10.   Cook on high heat (T3) for 5 minutes
  WITHOUT a lid
  Stir regularly
• 11.   Potatoes should be golden brown

Notes & Suggestions

• Storing potatoes: in a dry, dark place, without ventilation, at a temperature of 8 to 10°C
  e.g. in a basket in a dark corner covered with straw (straw to be changed regularly) place your potatoes on top
  or in a wooden crate
  or on a shelf lined and covered with straw or newspaper
  or in a jute bag
  
  Same for parsnips, sweet potatoes...
  
  Why?
  In cold conditions: they rot
  In warm conditions: they sprout
  In light conditions: they turn greenish + have a bitter taste
  CAUTION: if there is a green spot = POISON, do not eat it!!!
  (source: book "Notre Aventure Sans Frigo Ou Presque" by Marie Cochard)
• AMANDINE: steam cooking, in salads and pan-fried.
  BELLE DE FONTENAY: steam cooking, in salads and pan-fried.
  CHARLOTTE: pan-fried and slow-cooked dishes.
  CHERIE: steam cooking, in salads and slow-cooked dishes.
  FRANCELINE: pan-fried and slow-cooked dishes.
  NICOLA: in gratins.
  POMPADOUR: steam cooking and in salads.
  RATTE: steam cooking and slow-cooked dishes.
  ROSEVAL: in salads, pan-fried and in gratins.
  AGATA: slow-cooked dishes and in gratins.
  AGRIA: in fries and mashed.
  BINTJE: in fries, mashed and in soups.
  ESTIMA: fries and mashed.
  MANON: mashed and in soups.
  MONALISA: gratins and mashed.
  SAMBA: baked in foil.

Nutritional information *