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.
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.
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.
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.