They hold their shape when boiled or cooked in a sauce such as dauphinoise or a hot pot. Try them boiled or as wedges. A typical ‘Smooth’ variety would be Desiree.
This variety was named after Lady Eve Balfour – a pioneer of the UK organic movement. It has a uniform oval shape, creamy skin and pale tasty flesh. It performs well as mash, boiled or wedges.
Vivaldi is a pale yellow potato with a velvety texture, this makes it great for mashing and is particularly good as a boiled potato, holding its shape. It has a mild sweet flavour and complements Mediterranean recipes and fish or chicken recipes.
Desiree potatoes have a firm, creamy tasting flesh making them ideal for smooth mash or being cooked in a sauce, such as our favourite Potato Dauphinoise/Dauphinoise Potatoes. Desiree are available across the major retailers and are easily recognisable by their lovely red skin and light yellow flesh. Desiree are normally larger, longer and oval shape.
Low in sat fat
Putting potatoes in a omelette helps to make it more filling. This is a great twist on a classic omelette recipe and is tasty too.
Simple ingredients, great flavours. Ideal as a brunch option or a dish for a family to share.
A classic recipe this is easy to make, containing just a few ingredients. Prep in just 20 minutes, this is great for all cooking levels.
This Chicken and Potato Pot is quick, easy and full of flavour, full of winter warmers.