Cecile

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Cecile

Waxy type potatoes with firm texture, ideal for meals requiring that special touch as flavour and plate presentation are unsurpassed. Perfect for salads as well as boiled or steamed. Long oval shapes with a smooth beautiful red skin and bright yellow flesh colour. A modern fingerling with shallow eyes.    

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Viking

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Viking

Pink fleshed potato that make a beautiful pink mash. The Happy mash.

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Russet Burbank

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Russet Burbank

The Russet Burbank potato is a large, brown-skinned, white-fleshed cultivar of potato. Luther Burbank developed the Burbank potato in Lunenburg, Massachusetts, in the early 1870s. In 1875, Burbank sold his farm and the rights to his potato, and moved to Santa Rosa, California. Later, a natural descendant of the Burbank potato, but with russetted skin, was selected and named the Russet Burbank potato. The Russet Burbank potato is commonly used by fast food restaurants for French fries. It contains high levels of...

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Virgina Rose

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Virgina Rose

Developed in South Australia great mashed and most famous for being used in Attica’s signature dish.

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Toolangi Delight

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Toolangi Delight

A potato developed in Australia. This all-rounder has deep dimples and white flesh and is great mashed, baked, fried and excellent for gnocchi.

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Spunta

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Spunta

A yellow-fleshed all-rounder that is good boiled or steamed and makes lovely potato salad.

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Sebago

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Sebago

A long to oval shaped all-rounder with white flesh and skin that’s common in supermarkets and green grocers around Australia. This potato is great for boiling, mash, roasting, baking, chips and mash.

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Royal Blue

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Royal Blue

An oval-shaped all-rounder with purple skin and yellow flesh that makes wonderful mash, great roast potatoes and chips and is a versatile potato suitable for all cooking purposes.

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Purple Jester

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Purple Jester

A floury potato with purple skin and flesh that is an all round that will certainly get the room talking.

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Purple Congo

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Purple Congo

A waxy potato with purple skin and flesh which adds an interesting colour to meals. This potato is good for mashing, steaming, boiling, microwaving and salads but not good for roasting and can have a dry texture when cooked.

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Pontiac

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Pontiac

A very reliable all-rounder with pink skin and white flesh. Great to boil, bake, roast, microwave and mash but not so suitable for frying.

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Pink Fir Apple

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Pink Fir Apple

An old English heritage variety that is long and knobbly with pale pink skin. This potato is waxy and very firm so it’s great for salads and boiling and has been called the ‘ultimate’ potato salad potato. Not recommended for roasting. Cook these potatoes in the skin because they are hard to peel.

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Pink Eye

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Pink Eye

A waxy, yellow-fleshed potato with a nutty flavour that makes great salads and can be boiled, steamed or baked.

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Patrone

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Patrone

Has a light yellow skin and flesh. Its firm, waxy texture makes it excellent for roasting, baking and it’s called the ‘ultimate’ potato salad potato. Not well suited for mashing.

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Otway Red

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Otway Red

An oval-shaped all-rounder with red smooth skin and cream flesh. Great results when mashed, roasted or fried.

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Nicola

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Nicola

A long to oval-shaped waxy potato with yellow skin and flesh with a buttery flavour. Makes a terrific salad or boiling potato but is also great for mash, dry baking and gratins and baked dishes but not recommended for frying.

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Nadine

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Nadine

A waxy potato with white, firm flesh and skin that holds its shape well when boiled or microwaved. Not recommended for frying.

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Kipfler

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Kipfler

A waxy, finger-shaped, knobbly potato with yellow skin and a light yellow flesh with a buttery nutty taste that is great boiled, steamed, in salads and roasted but not recommended for frying or chips.

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King Edward

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King Edward

A very old variety with a floury texture and creamy white flesh with a round to oval shape and smooth pale skin with pink markings. Its floury texture means it makes beautiful mash, fluffy roast potatoes and can be dry baked but is not recommended for salads or frying.

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Kennebec

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Kennebec

An all-rounder and old favorite with white firm flesh and thin skin. Its good for baking, boiling and is very popular for chips.

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Dutch Creams

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Dutch Creams

The queen of potatoes! They’re a large waxy oval potato with yellow flesh, thin skin and a rich, buttery taste. They make gorgeous mash or are equally delicious boiled, roasted, baked and pureed.

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Desiree

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Desiree

A very popular all-rounder with pink skin and pale yellow, firm flesh that holds its shape well so is excellent boiled, baked, mashed and in salads but not recommended for frying.

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Coliban

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Coliban

A floury white fleshed potato that is good for mashing, baking and roasting and is used to make French fries. Widely available in Australia.

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Blue Zarr

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Blue Zarr

Light yellow flesh that makes and amazing silky mash.

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Bintje

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Bintje

A waxy potato that is an old Dutch variety with a lovely yellow flesh that’s creamy and makes a beautiful potato salad and are also ideal for frying. This potato has a long shelf life.    

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