48 oz bag
9 servings per container
MARTIN'S is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from MARTIN'S, and the nutritional information on the product label does not match the information on our site, please contact MARTIN'S customer service and we will arrange for a credit to issue for the product at issue.
Per 3-4 Potatoes: 110 calories; 0g sat fat (0% DV); 0mg sodium (0% DV), 1g total sugars. Guiding Stars: This easy navigation system helps you find foods throughout the store that give you the most nutrition for the calories. If you see Guiding Stars, this item's nutritional value is: One star, good. Two stars, better. Three stars, best. guidingstars.com. Excellent source of Vitaminc C. US no.1. Size B. 100% Quality & trust guarantee. Round shape with thin rosy red skin and white flesh. Firm, smooth, moist texture. Great for: roasting, boiling, mashing. For product questions or concerns, contact us at 1-877-846-9949.
Microwave Oven: Roasted Potatoes: Cut 4 medium potatoes into uniform cubes and place in microwave-safe dish. Drizzle potatoes with olive or vegetable oil and sprinkle with salt, pepper and your favorite seasoning, such as rosemary, thyme or parsley; toss to coat potatoes evenly. Cover tightly with lid or plastic wrap (poke small hole in plastic wrap). Microwave on high for 10 minutes or until potatoes are tender. Mashed Potatoes: Place 4 medium potatoes in microwave-safe dish with lid or with plastic wrap cover (Note: If using plastic wrap, poke one small hole in the wrap to vent). Do not puncture potato skin. Microwave on high for 9 minutes or until potatoes are tender when pierced with a fork. Mash potatoes with potato masher or electric hand mixer. Stir in milk and butter until desired consistency is reached; microwave for one more minute; salt and pepper to taste. Steamed Potatoes: Place 4 medium potatoes in microwave-safe dish with lid or with plastic wrap cover (Note: If using plastic wrap, poke one small hole in the wrap to vent). Do not puncture potato skin. Microwave on high for 9 minutes or until potatoes are tender when pierced with a fork. Toss gently with butter and your favorite seasoning. Conventional Oven: Roasted Potatoes: Preheat oven to 425 degrees F. Cut 4 medium potatoes into uniform cubes. Drizzle potatoes with olive or vegetable oil and sprinkle with salt, pepper and your favorite seasoning, such as rosemary, thyme or parsley; toss to coat potatoes evenly. Arrange in even layer on lightly oiled shallow baking pan. Roast 20-30 minutes until tender, stirring occasionally. Mashed Potatoes: Cut 4 medium potatoes into 1 Inch pieces. Place in large saucepan and cover with water; bring to a boil over high heat, uncovered. Cook until tender, approximately 12-15 minutes; drain; return to pan. Heat potatoes over medium-low heat one minute to evaporate moisture, stirring occasionally. Mash potatoes with a potato masher or electric hand mixer. Stir in warm milk and butter until desired consistency is reached; salt and pepper to taste. Boiled Potatoes: Fill a large saucepan three quarters full with cold water (add salt if desired); bring to a rolling boil. Add 4 medium potatoes to the water, half cover the pan with the lid, and bring the water back to a boil. Reduce heat to medium-low and gently boil for 20-25 minutes, or until fork tender. Immediately drain the potatoes, return them to the pan off the burner, cover pan with a clean cloth or paper towel, and let steam 5-10 minutes. Toss gently with butter and your favorite seasoning. Great for roasting, boiling, mashing. Storage Tips: Store potatoes in a cool, dark, dry place that is well ventilated; optimum temperature is 45-50 degrees F. Do not refrigerate potatoes; they will develop a sweet taste and darken when cooked. Avoid prolonged exposure to light, which causes potatoes to turn green and creates a bitter flavor. Trim any sprouts or green areas before cooking. Refrigerate any leftover potatoes within 2 hours after cooking.
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