Fried Potato Spice Blend
CHF 10.–
In stock
In stock
100% pure ingredients, no additives
Mixed and processed by hand
A genuine Swiss manufactory
The Fried Potato Seasoning is a must-have because fried potatoes are sometimes simply good, but rarely really good. When you think something’s still missing, but what… This blend is exactly the moment when you swirl the pan and think: “Aha, now it’s happening.” Roasted onion adds depth, caraway and black cumin bring character, marjoram and chives bring freshness – and a hint of nutmeg rounds it all off. No magic. Just honest seasoning for perfect fried potatoes.
Category: spice blend
Taste: spicy, aromatic, slightly herb-fresh
Use: fried potatoes, rösti, potato pans, roasted vegetables
Format: 50 g jar
My tip: Always season only at the very end – that way the herbs stay fresh and nothing burns.
Origin & Story
Fried potatoes are among the most popular classics of traditional European cuisine. Originally a simple dish of boiled potatoes fried golden-brown in the pan, today they are one of the best-loved dishes, whether as a crispy side or a meal in their own right. With this spice blend I combine classic herbs and spices to round off fried potatoes perfectly in flavour, in a simple way – down-to-earth, robust and aromatic.
Highlights
This blend combines the hearty note of roasted onion, caraway and black cumin with the freshness of parsley, chives and marjoram. Nutmeg and turmeric lend a fine depth and warm spiciness, while lovage and freshly ground Malabar pepper round out the aroma harmoniously. Finely ground and ideal for stirring straight into your fried potatoes. The exact recipe remains my secret.
Quality
All ingredients are mixed fresh, single-batch and exclusively by hand. I use only all-natural ingredients – without any additives, technical aids, artificial flavours or anti-caking agents.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.
Tip from Tobias Funke
The best fried potatoes come about when you first par-cook waxy potatoes and then fry them crisp in plenty of hot oil or butter. Scatter the spice blend over them only shortly before the end of the frying time and toss the potatoes vigorously once more – that way the herbs stay fresh and aromatic.
Recommended use
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Classic, crispy fried potatoes
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Rösti or potato gratin
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Aromatic potato pans
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A spicy finish for roasted vegetables
Recipe idea
Crispy fried potatoes
View recipe
Origin / Ingredients
Flor de Sal (Portugal), Malabar pepper (India), onion, caraway, black cumin, parsley, chives, marjoram, nutmeg, turmeric, lovage.
All ingredients are processed with 100% craftsmanship at Manufaktur Funke.
Storage
Store in a dry place, away from light. Reseal well after opening.
Ingredients
Portuguese flor de sal, sweet Spanish paprika, onion, caraway, black Malabar pepper, garlic, black cumin, parsley, chives, tube cut, marjoram, Curcumin turmeric, nutmeg, lovage
Additional information
| Weight | 0.05 kg |
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