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.
Simple, tasty and rustic - just bang it all in one pan and serve with crusty bread. Easy!
Who knew you could make a pizza base using potatoes? Try this great recipe for pizza with a twist, perfect for getting the kids involved with cooking their own food.
An easy way to use up any leftovers from your Sunday roast - all you need to do is add some extra veg and a bit of stock.
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.