Pom’Pins

Mashed Specialities Pre-fried

Dive into a world of delight with our irresistibly crispy Pom’Pins! Their festive shape makes them an ideal choice to brighten up your plates and surprise your guests at your parties and celebrations. But what truly makes our Pom’Pins irresistible is their crispy texture on the outside and their soft, melt-in-your-mouth interior, offering a unique taste experience with every bite. Whether as an appetizer, side dish, or snack, our Pom’Pins are always a sure hit to delight everyone’s taste buds.

Preparation

Fryer

Oven

Nutrition

Potatoes (83%), dehydrated potatoes, sunflower oil (7%), salt, emulsifier E471, stabiliser E464,spices.

Sunflower oil

Vegetarian

Storage

Until the BBD (-18°C)

Ressources

Catalog

Recipe linked

Pom’Pins with scallop shells

Start by frying the scallops over high heat for 2 minutes and then over low heat until golden and soft. Add salt and pepper. Keep them warm.
Peel and mince the shallot. In the pan, pour the orange juice and white wine into the pan. Add the chopped shallot and stir until boiling. Then reduce the heat to low and add the liquid cream, stirring regularly.
Remove the pan from the heat and add the butter in pieces, whisking to thicken the sauce. Arrange 3 scallops on each plate and cover them with the orange sauce.
You can also add a pinch of saffron, which goes very well with scallops and orange juice.
In the meantime, cook the Pom’pins potatoes in a fryer around 4’ at 175°C.

See the recipe

Pom’Pins with steak

Firstly, cook the beans
Than cook the meat in a pan.
In the meantime, cook the Pom’pins potatoes in a fryer around 4’ at 175°C.

See the recipe