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.
Four green lights on the traffic light system, a tasty and healthy alternative to your Saturday night takeaway - just whack it all on one tray and pop it in the oven. Easy!
An inventive and interesting table centrepiece, ideal for dinner parties. Crunchy golden filo pastry combined with crème fraîche and chicken makes an interesting combination.
Simple ingredients, and really easy to cook - this recipe will definitely make you see a traditional store cupboard staple in a whole new light!