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)：
Like other potatoes, Vitelotte descends from Andean Solanum tuberosum. The violet type became a named French market potato in the early 1800s; Alexandre Dumas, in his 1873 Grand Dictionnaire de Cuisine, called the violet ones the best of the vitelottes sold in Paris. Today it is grown in small volumes for chefs and specialty trade rather than as a bulk crop. Plants mature late and yield less than modern varieties.
Skin is thick, blue-black and deeply eyed, so raw peeling is awkward. Flesh runs from bright purple to ink-violet, often with a paler ring or streaks, as in the cut face shown. Anthocyanins, the same pigment family as in blueberry and red cabbage, cause the colour. Long boiling can leach some pigment into the water and dull the shade; steaming or roasting in the skin keeps it stronger. Acid in a dressing can shift purple toward pink.
Cooked flesh is dry and floury, closer to a mashing potato than a salad potato, with an earthy, chestnut-hazelnut aroma and light sweetness. Steam 15–20 minutes, or boil a similar time if the tuber will be mashed. Roast wedges at about 190–200°C for 30–40 minutes. It also suits gnocchi, velouté, gratins, fries and crisps. Pair it with parsley, chervil, nut oil, butter, mushrooms, game or seafood.
Nutritionally it is close to other potatoes: roughly 80 kcal per 100 g cooked, mostly starch, with about 2 g protein, 2–3 g fibre, little fat, plus potassium, magnesium and B vitamins. The extra point is the anthocyanin content. Green patches and sprouts should be cut away. Store in a cool, dark, ventilated place, ideally about 6–10°C, not in a sealed plastic bag; thick skin helps it keep for several weeks.
🥗 Product Recipe (English)：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
