Description
A LA CARTE
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：A LA CARTE / France
🔖 Certification： Organic European
🌱 About the Producer：
We select our suppliers for the love they put in their products,
seeking the best quality while respecting traditional production methods.
Most of them are family owned, of human size. We value the direct collaboration with them.
By buying directly at the source, we are proud to contribute to the local economy,
while ensuring that, ultimately, our clients get the most tasty and fresh products at the best prices.
All our farmers follow specific certifications minimizing the use of chemicals. From sustainable agriculture ‘’Agriculture Raisonnee’’ (AR) to Organic certified ‘’Agriculture Biologique’’ (AB), these guarantees that the fruits delivered to you a safe and healthy. On top of the tests done by our farmers, we also perform our own chemical test upon each arrival of the fruits.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Bleue d'Artois Potato is a traditional heirloom variety originating from Normandy, France, emerging in the early 20th century and also known as 'Bleu de la Manche' (Channel Blues). It features blue-violet or deep blue skin, round and uniform tubers, and firm, deep blue or violet flesh (non-floury type). This rustic potato is resilient to harsh weather, high-yielding, and semi-early maturing (about 3 months to harvest), with a delicate flavor boasting subtle sweetness and nutty notes that retain their vibrant color after cooking. Ideal for steaming, mashing, frying into chips, or stewing—cook in vinegared water or use dry methods to preserve the hue—it's a premium option for colorful, nutritious dishes and long-term storage.
🥗 Product Recipe (English)：
Bleue d'Artois Potato Recipes
Bleue d'Artois potatoes (also known as Blue d'Artois or Bleu de la Manche) are firm, waxy heirloom varieties with vibrant purple-blue skin and flesh that retains its stunning color after cooking. Rich in antioxidants, they have a nutty, slightly sweet flavor and are excellent for dishes where visual appeal matters. Here are some sample recipes that highlight their unique qualities.
1. Vibrant Blue Potato Salad
Ingredients (serves 4):
- Bleue d'Artois potatoes: 800g
- Mayonnaise or Greek yogurt: 100g
- Dijon mustard: 1 tablespoon
- Red onion (finely chopped): 1/4
- Fresh herbs (parsley, chives, or dill): to taste
- Lemon juice: 1 tablespoon
- Salt and black pepper: to taste
- Optional: crumbled blue cheese or bacon bits for extra flavor
Instructions:
- Wash and boil the potatoes whole (with skin) until tender (20-25 minutes). Cool, peel if desired, and cut into chunks.
- Mix with mayonnaise/yogurt, mustard, onion, lemon juice, and herbs. Season to taste.
- Chill for 1 hour to let flavors develop.
The striking blue color makes this a show-stopping side for picnics or holidays.
2. Roasted Bleue d'Artois Potatoes
Ingredients (serves 4):
- Bleue d'Artois potatoes: 1kg
- Olive oil: 3 tablespoons
- Garlic cloves (minced): 3
- Fresh rosemary or thyme: to taste
- Shallots or onions (wedged): 2
- Salt, black pepper, and paprika: to taste
Instructions:
- Preheat oven to 200°C (400°F). Cut potatoes into wedges or halves.
- Toss with oil, garlic, herbs, shallots, and seasonings.
- Roast for 40-50 minutes, flipping halfway, until crispy outside and tender inside.
The color intensifies when roasted, creating a beautiful and flavorful side dish.
3. Creamy Blue Mashed Potatoes
Ingredients (serves 4):
- Bleue d'Artois potatoes: 1kg
- Butter: 50g
- Milk or cream: 100-150ml
- Roasted garlic (optional): 1 head
- Salt and white pepper: to taste
- Fresh chives: for garnish
Instructions:
- Boil or steam potatoes until soft (20-25 minutes). Peel if preferred.
- Mash with butter, warmed milk/cream, and roasted garlic.
- Season and garnish with chives.
A fun, colorful twist on classic mash—perfect for pairing with roasts or as a holiday centerpiece.
4. Crispy Blue Potato Fries
Ingredients (serves 4):
- Bleue d'Artois potatoes: 800g
- Olive oil: 2-3 tablespoons (for baking) or vegetable oil for frying
- Sea salt, pepper, and herbs (e.g., rosemary): to taste
Instructions:
- Cut potatoes into fries or chips. Soak in cold water for 30 minutes to remove starch.
- Pat dry, toss with oil and seasonings.
- Bake at 220°C (425°F) for 30-40 minutes (flipping halfway) or deep-fry until golden.
These vibrant fries are healthier baked and add a wow factor to any meal.
Crispy Oven-Roasted Purple Fries
These recipes showcase the potato's color retention and nutty taste. For reference, here are images of raw Bleue d'Artois potatoes (whole and sliced):
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
