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.
Rustle up this irresistible wedges dish peppered with spicy chilli powder and a delicious dip. Perfect for snacking on with pals or as a side dish to a main meal.
For a twist on a Saturday night takeaway without the noodles, why not try this delicious Potato Pad Thai recipe for a healthy treat night?
Quick and easy to rustle up, this delicious jerk chicken dish makes a great midweek meal. You can always replace the chicken for beef or a vegetarian option.