A versatile potato with a creamy melt in your mouth taste with just 9.8gms of carbohydrates per 100gms. Lotatoes™ can be enjoyed in many ways; try them boiled, baked or mashed, keep their skin on for added fibre.

Being virtually fat free makes them just better for you.

BALLE BROS

Balle Bros Group is made up of a passionate team of people whose mission is to grow and harvest nature’s bounty for the enjoyment and nourishment of all New Zealanders.

We believe there is no substitute for mother nature and growing the right things in the right places. This season’s Lotatoes have been grown on a farm in Ohakune taking advantage of the region’s unique attributes contributing to growing great potatoes – the fertile allophanic soil, the cool climate and the altitude of 800m.

“It’s all about real food, for real people, everyday”

MASTER & SONS LTD

Masters’ passion for farming began over 70 years ago. Nestled in the fertile rich volcanic soils of Franklin, this region is known as the vegetable bowl of New Zealand. Today , we grow a variety of potatoes, onions , greens and cover crops (including oats and barley) for markets across New Zealand and abroad.

Three generations strong, we pride ourselves in our steep heritage and at Masters we see ourselves as caretakers and custodians of the land, involved not just in growing produce but also sustainable land management. This involves improving soil health and nutrition by reducing the use of agrichemicals to produce a quality, safe and nutritious product for you, our consumers.

“Sustainably growing fresh quality produce for NZ and beyond”

To achieve BEST LOW CARB results

  1. Wash the potatoes leaving the skin on.
  2. Cut potatoes into 1cm thick slices.
  1. Place the sliced potatoes into hot (not boiling) water, then bring to boil.
  2. Cook for approximately 4 minutes or until the potatoes are firm but cooked thoroughly.
Oven-baked chips with chilli and thyme
Serves 4

 

INGREDIENTS
400 g large Lotatoes potatoes, peeled
40 ml ollo olive oil
10 g sea salt flakes
Chilli flakes to taste
4 sprigs thyme , chopped

METHOD
Peel and then cut Lotatoes potatoes length ways into batons / chips. Place potatoes in warm salted water and boil for 2 minutes until still firm. Strain immediately and shake dry.

Pre-heat oven to 180°C. Arrange chips in a single layer on an oven tray lined with baking paper and coat with olive oil. Bake for 10 minutes or until cooked, turning occasionally to ensure an even colour. Add fresh thyme for the last 3 minutes of cooking.

Season with sea salt and chilli flakes and serve.

Depending on your cooking method and technique the level of carbs may vary.

Roman Lamb, Brown Onions
Serves 4

 

INGREDIENTS
1.5kg leg of lamb, cut into 4 cm cubes
All-purpose flour, for dusting
4 Lotatoes potatoes, 3 cm cubes
4 small onions, quartered
1 garlic clove, crushed
3 fresh rosemary sprigs
4 sage leaves, chopped
3/4 cup white wine
5 tbs white wine vinegar
3 tbs ollo extra virgin olive oil

METHOD
Preheat oven to 200°C. Lightly dust the lamb with flour to coat. Place coated lamb pieces with half of the oil in a roasting pan. Place in the preheated oven and cook for 10 minutes to brown.

Remove and lower the heat to 180°C. Then add to the roasting pan, Lotatoes potatoes, onions and sprinkle with herbs. Combine the liquid ingredients and pour into pan, brush ingredients with remaining oil and season with salt and pepper. Cover with lid and return to the oven for 40 minutes to finish cooking.

Serve with the Lotatoes potatoes, onions and pan juices. Add salt and pepper to taste.

Depending on your cooking method and technique the level of carbs may vary.

FRESH POTATO SALAD
Serves 4-6

 

INGREDIENTS
600g Lotatoes™ potatoes unpeeled, washed
Medium bunch (about 130g) rocket, ends trimmed, washed, dried
Freshly ground black pepper
1 tablespoon roughly chopped fresh continental parsley

Olive Vinaigrette
2 tablespoons ollo olive oil
1 tablespoon kalamata olive paste
1 teaspoon red wine vinegar
1 teaspoon Dijon mustard

METHOD
Wash Lotatoes™ potatoes, chop into 1 cm cubes. Place cubed potatoes into hot (not boiling) water, then bring water to the boil. Cook until al dente. Potatoes should be firm but cooked through. Drain and cool.

Meanwhile, to make olive vinaigrette, use a fork to whisk together the ollo olive oil, kalamata olive paste, vinegar and mustard in a small bowl until well combined.

Add rocket and olive vinaigrette, and gently toss until well combined. Taste and season with salt and pepper.

Sprinkle with chopped parsley and serve immediately.

Depending on your cooking method and technique the level of carbs may vary.

*Lotatoes™ potatoes contain 40% fewer calories and 40% fewer carbohydrates (per 100gms) than the commonly available Rua and Agria potato varieties.