I am partnering with Avalanche Potatoes in their “Perfect Partners” Campaign to tell you more about why these potatoes are perfect for all types of cooking, especially roasting.
TuberTek, the true potato company, is the exclusive representative in South Africa for Irish Potato Breeders and its varieties. TuberTek’s Head Office is located in Durbanville in the Western Cape of South Africa. Its principal activity is the production, marketing and sale of quality certified seed potatoes.
The TuberTek team are a group of individuals with a passion for the potato industry who do not merely provide seed, but also technical advice and assistance where required.
One of the varieties that they grow in South Africa is the Avalanche. Avalanche is well established as one of the main cultivars in the fresh potato market.
Potatoes have long been an important and economical source of energy, nutrition and satiety in the South African diet.
Currently, in South Africa, production sits at a staggering 2.18 million tons and consumption per person continues to grow irrespective of the bad reputation potatoes have gleaned over recent years. Without a doubt potatoes are one of South Africa’s most loved food products. Not only are they versatile, quick and easy to prepare but they are full of vitamins, minerals and fibre, making them the perfect addition to a balanced meal.
The Avalanche, which has a very uniform, round-oval shape, is a white fleshed potato with a slightly russet skin. Its russet skin is tough, and because of that the potato doesn’t bruise easily, which gives this tuber an excellent shelf-life. The Avalanche is produced deep in the ground, with the result that no greening occurs.
Avalanche potatoes grow well in hot climates, which makes South Africa the perfect place to cultivate these tubers.
They have a distinctive flavour, reminiscent of new potatoes. The principle culinary use of the Avalanche is as a boiling potato. It has a waxy texture that does not disintegrate or discolour when boiled, making it perfect for homemade chips, mash potatoes, roast potatoes and gratins. It’s because of its immense versatility that they are the perfect varietal for all South African households.
Avalanche potatoes are available at all leading retailers in South Africa, including Pick ‘n Pay, Woolworths, Checkers and Food Lover’s Market. They are easily identifiable by a sticker on the packaging which will indicate that they are the Avalanche varietal. (Note that the sticker may be on the bottom on the packaging and not always in full view).
As part of this campaign, I was given a standard recipe with some variation ideas for Avalanche Roast Potatoes. Using olive oil, garlic cloves, and rosemary, the aim was for my own twist on the perfect roast potato. I could have gone with roast potatoes with pancetta and sage or roast potatoes with onions and truffle oil but instead I decided to go with roast potato wedges using baby Avalanche potatoes, duck fat and thyme.
- 120g duck fat
- 75g - 100g baby potatoes per person, quartered
- 2 sprigs rosemary
- 1 whole head of garlic, cut in half across the cloves
- 10 sprigs thyme, plus extra picked leaves for seasoning
- Salt and freshly ground black pepper to season
- Truffle salt to season
- Place the duck fat into an oven proof dish
- Place into the oven
- Preheat the oven to 200° Celsius
- Place the potatoes into a large pot
- Cover with water and add a teaspoon of salt
- Add the rosemary and bring to the boil
- Once the water starts boiling, turn it off and leave the potatoes to simmer
- Once the water stops bubbling, drain the potatoes in a colander
- Give them a good shake
- Season generously with salt and pepper
- When the oven has preheated carefully remove the oven proof dish
- Add the potatoes, taking care as the fat will spit
- Add the garlic, exposed side down, and the thyme
- Put back in the oven for 15 minutes
- Remove the dish from the oven and using a slotted spoon, remove the potatoes and place them into an oven proof dish
- Season with truffle salt and return to the oven
- After 10 minutes take the dish out of the oven
- Give the potatoes a good shake
- Return the dish to the oven for 5 minutes
- Remove and season with a little more of the truffle salt and some fresh thyme
Click on the links for conversions and notes.
Further to this, two readers stand a chance to win one of these hampers:
How to enter to win one of two TuberTek Avalanche Potato Perfect Partners Hampers:
Competition now closed!
Terms and conditions:
The competition is open to readers of this blog who reside in South Africa only and closes at midnight of of the 30th of August.
The prize is 1 Avalanche shopping bag; 1 Avalanche oven gloves, 1 Baking sheet, 1 Nomu salt grinder, 1 500mls olive oil and 1 Potato peeler
The prize may not be redeemed for cash.
The prize will be sent to you from Lorena Gastaldi of Storybook Communications
I will not be responsible for the delivery or the non-receipt of the prize.
The terms and conditions of this prize are not interchangeable.
The winner will be the first randomly selected entry chosen after the closing date.
If the chosen winner has not responded within 24 hours of being notified of their win, an alternative winner will be selected.
Anyone who has won something on Lavender and Lime will not be considered as a winner again for the next competition.
The winner is required to accept the prize as described. No correspondence will be entered into with the prize winner relating to the terms on which the prize is offered.
Disclosure: I have been compensated for this post. The copy was provided to me and I was asked to host this give away on my blog. This post is in line with my blogging policy.
What I blogged August 25:
- one year ago – Cinnamon Sugar
- four years ago – Slow Cooked Beef Short Ribs
- five years ago – Chocolate Macaroons