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.
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
Recreated to celebrate VE Day last year, this is a popular wartime soup of potatoes, onions, leeks, celery and bacon - healthy and really tasty.
A simple, one tray taste of the orient, with baby vegetables.
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.