In the fryer: Heat the oil to 175°C/350°F. Half fill the basket with the frozen Noisettes potatoes. Fry them during 3-4 minutes. Drain and serve immediately. In the oven: Preheat the oven to 200°C/400°F. Spread the frozen Noisettes potatoes on a baking tray. Place on middle oven rack and bake for approximately 10 minutes, changing side regularly. *The cooking time may vary depending on the kind of oven. In the frying pan: Fry the frozen Noisettes potatoes with a little of oil for 5 to 7 minutes on medium heat, shaking the pan occasionally.
An exciting twist on mashed potatoes, our noisette potatoes are shaped into small balls then fried. It’s an all-ages favourite.
- Original side dish
- Baked for 10 minutes
- Directly from freezer to oven or deep fryer
Mashed potatoes, potato flakes, vegetable oil (palm and sunflower), skimmed milk powder, salt, mono- and diglycerides of fatty acids, hydroxypropyl methylcellulose, disodium diphosphate, spices, sodium metabisulphite. Contains: milk and sulphites.
Noisette potato applications
While noisette potatoes are a prevalent side dish in France, they’re relatively unknown by Canadians. Shine a spotlight on them—noisette potatoes are perfect for children’s menus and side dishes for meat, poultry, or fish. You can also sauté them with seasonal vegetables for an easy pan-fried meal.
And the best part is that there’s no need to defrost these noisette potatoes beforehand. Simply bake or fry them until they’re golden brown.
What’s the difference between noisette potatoes and Dauphinoise potatoes?
Dauphinoise potatoes and noisette potatoes differ not only in size but also ingredients. Noisette potatoes are mashed potatoes shaped into small balls before being rolled in breadcrumbs and deep-fried. The dish’s name refers to its small size (noisette means hazelnut in French). Somewhat larger, Dauphine potatoes consist of a choux pastry mixed with potatoes and shaped into balls before frying.