Marfona potatoes are short, oval shape potatoes with a smooth texture. Marfonas lend themselves perfectly to mash, wedges and boiled potatoes cooked in a sauce, particuarly PotatoDauphinoise/Dauphinoise Potatoes. With a golden brown skin and smooth buttery taste, you can mash these potatoes without butter and still enjoy great results.
Vibrant colours and flavours will impress with this simple recipe. Prep time taking just 5 minutes this is perfect for a quick meal in the evening.
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.
Recreated to celebrate VE Day last year, this is a popular wartime soup of potatoes, onions, leeks, celery and bacon - healthy and really tasty.
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 photo 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.