Cultivated for thousands of years in the Cordillera of the Andes, potato was brought back to Spain in the 16th century and then established throughout the East of France. Charlotte potatoes, with their creamy skin and light yellow color, can be used boiled in a salad or roasted in the oven.
The Rubis potato has many uses but it is recommended to brown it as it does not blacken when cooked. A perfect match with a roast dinner.
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