The potato comes to us from South America. It originated in the Andes of Chile and Peru. It arrived in Spain in 1534 and from there, in 1588, it was sent to Austria to the botanist Clusius, who spread it throughout Germany. A little anecdote: In France, the population considered potatoes to be reserved for animals and unworthy of humans. To make potatoes accepted, Antoine Parmentier had them kept in the fields during the day but not at night, to arouse the envy of the peasants who then stoled the potatoes to eat them.
Alouette Potatoes are an ideal variety of organic potato thanks to their resistance to disease. The variety has a bright and strong red skin, and its long oval tubers have yellow flesh. It offers consumers a delicious texture and flavour.
In the kitchen, Alouette Potatoes are versatile. They can be steamed like any other potato. They are also perfect for use in soups, salads, purées, oven-roasted or browned.
Store potatoes in a cool (ideally between 2 and 6°C), dry, well-ventilated place away from light. Put them in your fridge, for example. You can keep them like this for 3 to 4 weeks.
Alouette potato can be eaten in many ways, but it is best to brown them as it has the advantage of having good hold and not blacken when cooking.
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