Osona Buffet Potato

Traditional in the region of Osona, and considered originally from French Brittany, the buffet is a late rainfed potato, recovered as a product of the land, above all, thanks to the Buffet Potato Market in the town of Orís.

Of unequal sizes, quite booty and with eyes that must be removed, it is a product of high quality and easy to preserve if we keep it away from light, humidity and cold. The potato of the buffet has two varieties: the white, with an intense white pulp, adapts to short cooking operations (especially fried). Red, on the other hand, is ideal for long-cooking operations such as stew or stew. Both have skin that is difficult to peel, but the result is worth it. To maintain its quality, peel cooking is recommended to maintain its quality, especially when making purees and traditional creams.