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.
Low sat fat
Giving a Jamaican twist on a classic potato cake recipe helps gives this recipe a bit of a kick for spice lovers!
Looking to add a little kick to your potatoes? Try this Bombay potato recipe! Takes just 5 minutes to prep.
This creamy mashed potato recipe is born from traditional Irish cuisine and is packed full of fabulous flavours brought to life by the combination of cheese, bacon and egg.
This campaign was originally produced in the framework of a programme co-financed by the European Union