Amandine Potatoes

Name: Amandine Potatoes
Brand: LE MARCHE
SKU: ARM1000
Price: 8.00 GBP
Availability: InStock

£8.00

Net: 1kg Firm, waxy, yellow flesh with a melting texture Clean, buttery flavour with gentle nuttiness

A Breton-grown firm-fleshed potato — smooth-skinned, almond-shaped and named for its nutty flavour. Firmer than a floury, creamier than a standard salad variety. Roast whole with olive oil and fleur de sel, or boil and finish in garlic butter with herbs.

Amandine Potatoes

£8.00

Amandine potatoes (Solanum tuberosum) from Brittany — a French firm-fleshed variety bred by Germicopa at their research station in Châteauneuf-du-Faou and registered in 1994. The name comes from amande — almond — which describes both the elongated shape of the tuber and the subtle nuttiness of the flavour. Amandine is a cross between the Mariana and Charlotte varieties, and it has become one of the reference potatoes in the French market for the firm-fleshed, salad-type category.

The tubers are smooth-skinned, yellow, and uniform in shape, with a shallow eye pattern that means very little waste when preparing them. The flesh is pale yellow, firm and waxy, with a texture that sits on the melting side of firm — it holds its shape when cooked but has a creaminess that harder waxy varieties lack. This makes Amandine unusually versatile: it works boiled, steamed, roasted, sautéed and in salads, where many firm-fleshed varieties only excel at one or two of those. The flavour is clean, buttery and gently nutty, without the earthiness of a floury potato or the blandness of a generic salad variety. At its best roasted whole with the skin on, where the thin skin crisps and the interior stays smooth.

Origin: Brittany, France

Ingredients: Amandine potatoes (Solanum tuberosum)

Storage: Store in a cool, dark, dry place. Do not refrigerate. Use within one to two weeks.

Wash well. The skin is thin and does not need peeling — it crisps nicely when roasted and adds texture when boiled.

To roast whole: toss with olive oil and fleur de sel. Roast at 180°C for approximately 30 minutes until the skin is crisp and golden and a knife passes through the centre easily. Remove from the oven and finish with garlic butter and chopped fresh herbs — parsley, chives or tarragon all work well. This is the best use of an Amandine.

To boil: place in a pan of well-salted cold water. Bring to the boil, reduce to a simmer and cook for 12–15 minutes until tender. Drain and rest for at least 15 minutes before serving. Dress with butter and herbs, or allow to cool and use in salads.

To sauté: boil until just tender, drain and rest. Halve lengthways and cook cut-side down in a hot pan with butter or olive oil until golden and crisp. Season with salt and finish with herbs.

For salads: boil, cool to room temperature, halve and dress while still slightly warm. A mustardy vinaigrette with shallots and chives works well — the warm potato absorbs the dressing better than cold.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

Amandine potatoes (Solanum tuberosum) from Brittany — a French firm-fleshed variety bred by Germicopa at their research station in Châteauneuf-du-Faou and registered in 1994. The name comes from amande — almond — which describes both the elongated shape of the tuber and the subtle nuttiness of the flavour. Amandine is a cross between the Mariana and Charlotte varieties, and it has become one of the reference potatoes in the French market for the firm-fleshed, salad-type category.

The tubers are smooth-skinned, yellow, and uniform in shape, with a shallow eye pattern that means very little waste when preparing them. The flesh is pale yellow, firm and waxy, with a texture that sits on the melting side of firm — it holds its shape when cooked but has a creaminess that harder waxy varieties lack. This makes Amandine unusually versatile: it works boiled, steamed, roasted, sautéed and in salads, where many firm-fleshed varieties only excel at one or two of those. The flavour is clean, buttery and gently nutty, without the earthiness of a floury potato or the blandness of a generic salad variety. At its best roasted whole with the skin on, where the thin skin crisps and the interior stays smooth.

Origin: Brittany, France

Ingredients: Amandine potatoes (Solanum tuberosum)

Storage: Store in a cool, dark, dry place. Do not refrigerate. Use within one to two weeks.

Preparation / Cooking

Wash well. The skin is thin and does not need peeling — it crisps nicely when roasted and adds texture when boiled.

To roast whole: toss with olive oil and fleur de sel. Roast at 180°C for approximately 30 minutes until the skin is crisp and golden and a knife passes through the centre easily. Remove from the oven and finish with garlic butter and chopped fresh herbs — parsley, chives or tarragon all work well. This is the best use of an Amandine.

To boil: place in a pan of well-salted cold water. Bring to the boil, reduce to a simmer and cook for 12–15 minutes until tender. Drain and rest for at least 15 minutes before serving. Dress with butter and herbs, or allow to cool and use in salads.

To sauté: boil until just tender, drain and rest. Halve lengthways and cook cut-side down in a hot pan with butter or olive oil until golden and crisp. Season with salt and finish with herbs.

For salads: boil, cool to room temperature, halve and dress while still slightly warm. A mustardy vinaigrette with shallots and chives works well — the warm potato absorbs the dressing better than cold.

Delivery

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Order Before 2pm For Uk Next Day Delivery

SELECT YOUR DELIVERY DATE AT CHECKOUT

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