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A Taste of Sweden
With a love for spuds After a few years defined by unfamiliarity, let’s put our minds to something a lot more familiar – crisps. Or, more specifically, crisps from Larssons. Now celebrating ten years in business, this spud-loving brand is proof that passion and transparency are ingredients for success.
period of time,” explains farm owner Bertil Larsson. “We also leave the starch on the potatoes, as that’s where the wonderful potato flavour lives.”
By Emma Rodin |
Thanks to not rushing the process, the cooking oil doesn’t have to be heated up as much as for more conventional crisp making, which means that trans fats can be avoided. This is great news for the health conscious, and proof that crisps don’t have to be all bad for you. On the contrary, Larssons crisps contain both Omega 3 and Omega 6, derived from the nutritious rapeseed oil.
Photos: Fredrik Rege
There are crisps, and then there are proper crisps – and Larssons sits within the latter. The brand was born at the family-run farm with the same name in the county of Skåne, southern Sweden, and offers a product that is refreshingly different from mainstream crisps. Lovingly dubbed as a ‘crisperia’ (a spin on the word ‘pizzeria’), the Larssons farm has cultivated potatoes for generations and grows a whopping 600 varieties of 48 |
Issue 139
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February 2022
the stuff. In other words, there’s a whole lot of knowledge going into each bag of crunchy delight. How the magic happens Once the potatoes have been grown and harvested, they are cut and fried in a local cold-pressed rapeseed oil in custommade facilities on the Larssons farm. “We use a traditional, open fryer from the 1950s and let the crisps cook for a longer
“We’re the only crisp producer in the country who can proudly say that the en-
