Stores well (TGP). Then this is the blog for you. (in US or Australian terminology) Early, Second, Mid OR Main crop, Late) because of the different ways of planting 'determinate' vs 'indeterminate' potatoes. They are good for frying and roasting in particular; their distinctive flavour also makes a fine puree. This potato is good for mashing, steaming, boiling, microwaving and salads, but not good for roasting and can have a dry texture when cooked (POH). This potato has a long shelf life (POH). This blog post is an attempt to describe most of the varieties that are available in Tasmania, and what they are best used for. COLIBAN: A floury white fleshed potato that is good for mashing, baking and roasting and is used to make French fries. Creamy yellow, slightly waxy flesh with a nutty flavour. They don’t have a lot of moisture and can hold their shape well even after rolling them into dough, which makes them well-suited for the compact ball-sized lumps that make the best gnocchi. Smallish, cigar-shaped tubers with pale pink skin and cream-coloured, waxy flesh. Bismark is ideal for boiling as a new potato, and for beaut chips when mature. Look out for these types in particular: The pale yellow flesh is waxy and firm with a fine, creamy texture, making it excellent for salads and frying. I personally like these roasted, … Long tuber. All Purpose White Unbleached - organic Flour, All Purpose White Unbleached Organic Flour. Not recommended for baking. Later, a natural descendant of the Burbank potato, but with russetted skin, was selected and named the Russet Burbank potato. Cucumber shaped, yellow skin with yellow, waxy flesh. Now that you can tell a waxy potato apart from a floury one, you’re destined for never-starchy potato salads and deep, dark hashbrowns. They have a dry and delicate texture, break up easily when cooked and absorb a lot of liquid and flavour. Yellow, banana-shaped, waxy-type tubers with firm texture that have wonderful flavour baked, boiled and steamed. White skin with pink blotches. Waxy potatoes are great in salads, but a floury spud makes the best chips. Makes good mashed potato or gnocchi, and interesting purple chips (TGP). Wonderful steamed and eaten whole (PC). They make gorgeous mash or are equally delicious boiled, roasted, baked and pureed (POH). Very good jacket-baked, roasted and reasonable mashed. All-rounder potatoes include Desiree and Sebago. Stores well (TGP). Also called Southern Gold: A waxy, yellow-fleshed potato with a nutty flavour that makes great salads and can be boiled, steamed or baked (POH). Its table of contents can be found. Floury potatoes have a fluffy, dry texture that makes them great for boiling, mashed potatoes and for chips (french fries). In a bowl combine the potatoes, garlic and 2 tablespoons olive oil and toss until the potatoes are well coated. In my opinion (one of our members says) unbeatable for flavour, and versatile. Cream-colured skin and waxy, pale yellow flesh. In 1875, Burbank sold his farm and the rights to his potato, and moved to Santa Rosa, California. Fantastic mashed and in salads. Produces heavy yields of medium sized tubers. How to pick the best potatoes at the supermarket When selecting potatoes choose smooth, firm potatoes with no wrinkles, cracks, bruises, sprouts, decay or greenness. Yellow, waxy, banana-shaped tubers. Good for jacket-baking and microwave cooking (PC). Nutty in flavour like a Pink Eye, great sautéed, roasted and baked (TC). An early to mid crop, producing large oval shaped tubers that are white skinned, very floury, with a creamy white flesh. Wonderful boiled and buttered as new potatoes. Floury potatoes are best used for … Narrow spacing (150mm) produces high yields of medium sized potatoes (TGP). This old Dutch variety has smooth, pale yellow skin and shallow eyes. These potatoes make fantastic crunchy chips. Make sure you’re using the correct potato variety for your dish. The tubers store very well. With its distinguishable russet-red skin, Roosters are a fluffy potato which can be used for most types of cooking. single layer, or multiple layer). Happily, that means we can buy recently harvested potatoes year round. It has a great web site that discusses (among many other things) potato varieties at, PC = Organic Gardener July/August 2012, short extracts from article, TC = Sunday Tasmanian 25 September 2011, short extracts from article, http://www.taspotatoes.com.au/shoponline/index.php, http://www.sturmsoft.com/Writing/guide_to-gardening/potatoes.htm, http://www.abc.net.au/tv/pohskitchen/default.htm, http://georgiesharvest.com.au/the-harvest/potato-2/, http://www.abc.net.au/site-archive/rural/content/2012/s3514451.htm, Seed Potatoes at the Provenance Growers stall at the Farm Gate Market in Hobart, From left to right: Dutch Cream, Sapphire and Red Norland (photo by Saskia R). 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 (POH). Allergens: No known allergens. Great in potato salads or baked (TC). Brown skin and white floury flesh. Main crop, TGP = Tasmanian Gourmet Potatoes sells 23 certified seed potato varieties from its online shop at, JSS = a website published by Tasmanian writer and organic farmer Jonathan Sturm. Superb mashed and good as salads and roasted. Some varieties are 'all-rounders', some are 'waxy' and others are 'floury'. Plant tuber. Bintje is a high-yielding and widely adaptable mid-season potato, 90-110 days. Also known as Southern Gold, this pretty potato has a creamy yellow flesh that tends to be waxy with a nutty flavour. From baked to mash, our guide will help break it down for you. Highly recommend it (FGG). Potato varieties that fall between waxy and floury are usually great all-rounders that can be used in many different types of recipes. Many chip makers have their own favourite potato varieties, but the current reigning champion of the Australian chip business is the Russet Burbank. Round spuds with a red skin and white, floury flesh. They have high-starch levels (20 to 22%), but are lower in moisture and in sugars than other types of potatoes.They are not good to use, however, when you want to boil or cook potatoes and have them … The water content in waxy potatoes mean they hold their shape when heated and are ideal for boiling, baking or deep-frying. Floury Potatoes are the best ones to use for baking and mashing. unanimous (FGG). Best boiled, baked, mashed, roasted or fried (POH). Drain on paper towels and … Chicken and potatoes… good baked and excellent as thin sliced chips, Below Purple Congos before and after washing. A modern fingerling with shallow eyes (GHA). After the potatoes have been roughed-up, sprinkle the flour over the top of the potatoes, and stir to evenly coat the potatoes in the flour. Only recently introduced (2014) from North America and Scotland by Tasmanian farmers to meet fresh market demand for gourmet potatoes, these are not at all your typical Tasmanian spuds. Yellow waxy flesh. It's best mashed, roasted or fried (POH). Nicola is a great all-rounder, being especially good for salads, boiling and baking. When I make mashed potatoes I always make sure I use floury potatoes, and my trick to creating fluffy, dry mashed potatoes is to boil the potatoes in their jackets before peeling and mashing them. Peel, cut and place the potatoes in a heavy-based saucepan. Highly regarded for its creamy fluffy texture that makes the perfect mash or roasting potato. Not recommended for frying (POH). This English variety is white-fleshed and floury, great for baking, chips and mash. It is perfect simply boiled or mashed with a little salt. My grower's favourite potato. Ruby Lou is an oval shaped potato with shiny pink skin and white flesh. Rich yellow flesh with a sweet, buttery, nutty taste. More info about each source can be found at the end of this post. To ensure accurate product availability and pricing, please choose your store. Mid to late season variety with yellow flesh. Great for boiling and mashing. Has a light yellow skin and flesh. 120 days (TGP). When the potato cooks, the starch hardens and the content expands, which means that the skin often splits. An old English heritage variety that is long and knobbly with pale pink skin. (E.g. Very large potato with pale skin and white floury flesh. Perfect for salads. The best kinds of potatoes for gnocchi are floury or all-purpose potatoes. 'Roast potatoes wait for no one' Step aside roast dinner. Harvest early for beaut new potatoes, or leave to mature for baking, mash and chips. Originally from Austria — but now popular in Australia — these knobbly, yellow-fleshed, red-gold skinned potatoes are your classic waxy variety. These make great all-rounders, and tend to have the creamy consistency needed for a smooth mash. Brilliant for salads, jacket-baking and microwave cooking (PC). Australia has a range of potato-friendly climate zones, from Queensland to Tasmania, all with different growing seasons. A floury potato with purple skin and flesh that is an all rounder that will certainly get the room talking (GHA). What is a Floury Potato? Russet Burbank Russet Burbank potatoes are a floury potato that is perfect for frying, roasting, baking and making chips, and are great when teamed with butter and cream, such as when making mashed potatoes. FGG = comments made by Food Garden Group members on the members-only Food Gardeners Tasmania Facebook page of our group. A waxy potato with purple skin and flesh which adds an interesting colour to meals. Also delicious sauteed or roasted, or slow-baked whole in a casserole. The tubers are flat and oval, with creamy-white skin and cream flesh. Firm cigar-shaped tubers with a waxy yellow skin and flesh. High water requirement. See Index page and Keyword Index for a complete list of topics. High-yielding, fast-growing variety with excellent storage quality. Best 'new' potato. Early red potato with excellent flavoured white flesh. As Kennebec typically forms its tubers close to the surface, hill it well to prevent greening (TGP). Bit prone to scabs, but boy oh boy, what a nice allrounder. Different potato varieties all differ from each other in texture and ways of cooking. Good mashed but mediocre cooked other ways (PC). 1 KG $3.99. Late season potato native to Peru. Good for jacket-baking and microwave cooking (PC). A long to oval-shaped waxy potato with yellow skin and flesh with a buttery flavour. Another member comments: At a gathering a few year ago we had a "best roast spud" competition, and the winner was - King Edwards! Just recently I looked into potato varieties and realised that there must be as many potato varieties as there are tomato varieties, all with their own unique characteristics. Tubers are a rich yellow with thin skins (TGP). A spectacular purple potato with rich purple flesh that maintains its colour when cooked. All purpose, good flavour. A very reliable all-rounder with pink skin and white flesh. Cucumber shaped with purple and white blotchy flesh. Late variety (TGP). Light yellow flesh that makes and amazing silky mash (GHA). Pink skin and pale yellow, waxy flesh. Its firm, waxy texture makes it excellent for roasting, baking and it's called the 'ultimate' potato salad potato. This texture makes them perfect for either casual family dinners or even snacks like chunky chips with some dip. Waxy, firm, holds its shape well in salads. Floury Potatoes. Rather than re-inventing the wheel, I decided to group together what each source says about each variety (acknowledging the source within brackets at the end of each comment), in the hope that the comments complement each other and together provide a complete picture of what you can expect from each variety. Floury potatoes contain lots of starch, which makes them fluffy and dry when cooked. $1.00 / 100 G ... All Purpose White Unbleached - organic Flour. Heritage salad and boiling potato with a superb flavour. Crunchy Ground Beef Salad with Creamy Dressing. For more information about cookies and how to disable cookies, visit our privacy commitment. King Edward: White-fleshed with a round to oval shape and a pale skin with pink markings. Main crop (JSS). The Potatoes. 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. Pink fleshed potato that make a beautiful pink mash. When used for making potato chips, it results in a dark-colored chip due to caramelization (GHA). Its firm waxy texture and good flavour make it perfect for boiling, especially as a new potato, and baking. An oval-shaped, all-rounder with dark red skin and clean white flesh with a full flavour. I have a complete Floury Mashed Potato recipe tutorial , where you can learn to make Irish style mashed potatoes. The happy mash (GHA). But there are varieties that fall in the centre, holding both waxy and firm qualities. Can certainly recommend (FGG). Cook these potatoes in the skin because they are hard to peel (POH). Key varieties include Desiree, Estima, King Edward and Maris Piper. Excellent when cooked in a microwave (PC). 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 (POH). Also good for baking, sauteeing, and makes excellent chips (TGP). $4.99. Brownells are subject to hollow heart. To avoid the potato starch from clumping, add gradually to sauces – mixing well. I thought it might be useful to put what I found about potato varieties in a blog post, so you too have the info about these varieties at your finger tips. Stores well  (TGP). An heirloom Scottish variety, introduced in 1894, this variety is very popular in southern Tasmania, with a high reputation for its delicious flavour and baking quality. Main crop (JSS). If you refuse, you can still consult our product pages but you won’t be able to add product to your shopping cart. Late season harvest (TGP). Introduced to Tasmania from Germany in the 1880's, this is an early maturing cultivar with long, oval, creamy white tubers and flesh, and purple eyes. They will turn out pretty good with just potatoes. Introduced in 1908, this white-fleshed multi-purpose potato is high in starch, making it perfect for baking, mashing and frying. Floury potatoes have a high starch content and include Coliban and King Edward. Mid-season (TGP). Excellent flavour, good for baking, boiling and makes great chips. Blumenthal insists that when the potatoes … Red skin. Fantastic list. Each potato's deep purple flesh means you can make petunia-coloured mash, palatinate-coloured gnocchi or purpureus-tinged potato salad (ABCR). Almost identical to Dutch Cream. They keep their shape while cooking, and are delicious served chilled with mayo in a timeless potato salad. A potato developed in Australia. They are however not recommended for boiling or in salads, they won’t hold their shape well. Attractive round to oval-shaped tubers with white flesh. These are widely available all around Australia (although, funnily enough, I’ve never seen them where I live). The queen of potatoes! Stores very well (TGP). Place in a baking pan and roast 45 minutes or until golden and crunchy. When cooked, their cells will separate, making for fluffy baked potatoes, good mash and great chips (as in French Fries.) 500 g $4.99 $5.99. Boiled in their skins, floury potatoes burst open and their mealy flesh spills out as they cook. Also ideal for roasting or baking, for a gratin, puree or soup. Plant seed at 250mm spacing to prevent potatoes getting too big. December 13, 2020 Uncategorized No comments Uncategorized No comments Ingredients: Potato Starch. Potatoes are either classed as waxy (high in water content and amylopectin which holds the potato together once cooked and creates a gluey or waxy texture) right through to floury (lower water content and high in amylose, which turns fluffy when cooked which makes a potato great for baking and frying, but because it has less water often needs fat to moisten it). The Russet Burbank potato is a large, brown-skinned, white-fleshed cultivar of potato. Floury and all rounder potatoes work best to achieve a fluffy yet creamy mash without fussing with potato ricers and other gadgets (this is, after all, the everyday mash you’re going to make all the time!) This is a new variety recently added to our list. Tubers are cream blotched with purple, with deep pink eyes. Widely available in Australia (POH). Great results when mashed, roasted or fried (POH). Floury potatoes (ie., russets) are so named because of their low moisture and sugar content. Best for salads, boiling, steaming and baking. The differences are bewildering. Serve with butter or honey. Originally domesticated in Latin America more than 5,000 years ago, sweet potatoes currently grow in more developing countries than any other root … Also makes great crispy potato skins (TGP). We also love to boil and roast it. A good all-rounder when boiled, baked, mashed or chipped (TC). Their earthy flavour makes them ideal for roast potatoes and chips. best potatoes for roasting australia. POH = The ABC's Poh's Kitchen web site at, GHA = Georgie's Harvest is a shop at the South Melbourne markets. Waxy type potatoes with firm texture, ideal for meals requiring that special touch as flavour and plate presentation are unsurpassed. A long to oval shaped all-rounder with white flesh and skin that's common in supermarkets and green grocers around Australia. Makes the most striking mashed potato (TGP). A very pretty red-skinned potato with yellow flesh, best for salad, steaming, boiling and mashing. Firstly, select a floury-textured potato (see below). Now, carefully remove the hot pan from the oven and place the potatoes inside the hot duck fat (or oil).The fat will hiss and the potatoes … Makes superb roast potatoes. Good for mash, brilliant for salads, good roasted - no good for chips (PC). It's also good for boiling, mash and chips. An oval, all-rounder potato with yellow smooth skin and cream flesh. Cook in the skin as peeling is difficult. Mid-season type producing creamy-skinned, shallow eyed, oval tubers with white flesh. In the past I mostly grew Dutch Cream potatoes and the result was fine most years, except that I never had enough potatoes to feed us all year, and keeping them fresh in storage was always a challenge. Medium to late maturing cultivar with round, brownish-pink tubers, medium to deep eyes and white flesh. Medium to late-season potato bred in Australia. This variety produces large, elongated tubers with pale yellow skin and flesh. Great for salads, especially when new (TGP). Not well suited for mashing (POH). Rooster Potatoes. They're a large waxy oval potato with yellow flesh, thin skin and a rich, buttery taste. Referred to as a 'fingerling' because they are long and slender. Good natural resistance to most pests. One of the best potatoes for mashing, but also good roasted (TC). Potato Starch; Prices valid from Thursday January 28 2021 to Wednesday February 3 2021. An all-rounder and old favourite with white firm flesh and thin skin. Reference here https://m.youtube.com/watch?v=VIgN7axaJ00. Fluffy potatoes, like Rooster and King Edward, are the kind that have a fluffy middle when cooked. Steam, don't boil. Late-maturing. Mashes really well, makes chips really well. It would be great to find varieties that make this possible. Luther Burbank developed the Burbank potato in Lunenburg, Massachusetts, in the early 1870s. Has very high yield and stores well. Some floury varieties are Desiree, Estima, King Edward, Maris Piper, Rosamunda, Early Puritan, Evergood, … A floury white fleshed potato that is good for mashing, baking and roasting and is used to make French fries. Parents around Australia have shared the unlikely items they tend to freeze Commenting on Facebook, mums admitted to freezing flour, avocado and herbs; Other food buys included cookie dough, lemon juice, nuts, corn and garlic Do you know where I might get "Sarpo Mira" in Australia, it is an indeterminate variety which is said to be blight resistant and a very heavy cropper. Tasmania are great for chipping, baking and mash, but they have the tendency to break up during boiling, so are not so good for salads or scalloped potatoes (TC). They thrive best in a hot oven with plenty of oil. Developed by the agricultural departments of Tasmania and Victoria from the popular English variety Kind Edwards. Tuber is pink, long, and knobbly. 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 (POH). For baking, roasting, mashing and also making chips and wedges use floury, fluffy textured potatoes. Back to search results. Versatile to cook, excellent for frying, boiling and roasting (TC). Coliban: These are white-fleshed potatoes used for mashing and baking, and are commonly used to make the chips that we all know and love! A great gourmet potato. Floury potatoes have a fluffy, dry texture that makes great mash or chips. Not recommended for roasting. The long, cylindrical tubers with shallow eyes, make cutting chips easy. Excellent for salads and reasonable roasted (PC). Mid to late season (TGP). This Dutch potato has exceptionally creamy and rich yellow flesh and a waxy texture. Good all-rounder (TGP). A popular all-purpose potato, especially good for boiling and mashing, Sebago is good cooked any way. 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 (POH). Excellent for mashing, salads, dry-baking, roasting and chips (PC). Great hot or cold, sliced, diced or whole. Cover with water and add sea salt. Not recommended for frying (TGP). No good for chips (PC). Once cookies are enabled, features such as: shopping cart, account creation, delivery and pickup will be made available to you. Potato starch can be substituted 1:1 for flour or corn starch to thicken sauces, hotpots, pie fillings and soups. 130 days (TGP). Best potatoes for gnocchi in Australia. Excellent for chips and reasonable mashed or for salads (PC). Russet Potatoes. Good for mashing, salads, jacket-baking and roasting (PC). Makes wonderful mash and gnocchi. Flattish, oval potatoes with a cream skin and pale yellow flesh. A yellow-fleshed all-rounder that is good boiled or steamed and makes lovely potato salad (GHA). The best baking potato. Flattish, long spuds with pale skin and white, floury flesh. Its good for baking, boiling and is very popular for chips (POH). Waxy potatoes, such as Kipfler and Dutch Cream, have high levels of moisture and sugar. Excellent for salads, boiling and steaming, it keeps its waxy, firm texture even if overcooked. Capable of high yields. Oblong with a white skin and white, floury flesh. Cigar-shaped potato with yellow skin and flesh. Long oval-shaped potatoes with a russet skin and white, floury flesh. Mid-season potato with yellow skin and yellow waxy flesh. These potatoes are low in water content and high in starch. Great to boil, bake, roast, microwave and mash but not so suitable for frying (POH). 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. We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. Perhaps, instead of growing one crop of Dutch Creams, I should grow one early variety followed by a late variety, with the aim to have freshly-dug potatoes year-round as much as possible. Early maturing, producing oval, creamy white tubers with purple eyes. Pale skin and white floury flesh. Prices valid from Thursday January 28 2021 to Wednesday February 3 2021. Floury potatoes contain more dry matter – the part of the potato that isn’t water – and starch than waxy potatoes. Ideal for mash, superb for salads, jacket-baking and roasting (PC). Whole wheat flour will change the taste of the potato cakes a little and the texture, but you really don’t need a lot of flour. Like to know how to grow food in your garden in cool temperate Tasmanian conditions? The potato for French fries and wedges. Oblong, smooth, clear yellow skin and lovely yellow, very waxy flesh. Kidney shaped with creamy-violet skin and very waxy, yellow flesh. Popular potato varieties grown in Australia, including sebago, pontiac, and desiree are neither particularly waxy nor floury. High yield and good storage potato (TGP). Flavour is mild. Its floury texture means it makes beautiful mash, fluffy roast potatoes and can be dry baked but is not recommended for salads or frying (POH). It is excellent for boiling, especially when new, and for mashing and chips when more mature. The supreme potato for mash, jacket-baking and the best of all for roasting (PC). Pink Fir Apples are the best waxy variety, and very productive. A very versatile potato, best for salad, boiling and mashing. A good all round potato. But when in doubt, Yukon Gold. Used by MacDonalds for their chips (JSS). Big oval, pink-skinned floury potatoes with slightly pink flesh. Long oval shapes with a smooth beautiful red skin and bright yellow flesh colour. Here are the best options. It produces a very uniform crop of tubers with shallow eyes, of very good flavour. Developed in South Australia great mashed and most famous for being used in Attica’s signature dish (GHA). As it can be fried at a high temperature it works beautifully for smooth, crunchy batters. Boil briefly, steam or microwave, and peel after cooking. Early season 'fingerling' variety that stores well. Good for mash, jacket-baking, stuffing and magnificent chips (PC). This potato is waxy and very firm so it's great for salads and boiling and has been called the 'ultimate' potato salad potato. They are high in starch. A striking, small potato with very dark, purple-black, shiny skin and purple flesh, which retains its colour when cooked, making it impressive in salads and as a garnish. Perfect for salads as well as boiled or steamed. An oval-shaped all-rounder with red smooth skin and cream flesh. Bring to the boil. There must be as many potato varieties as there are tomato varieties, all with their own unique characteristics. Which floury potatoes are the best potatoes for wedges? Microwaves well and produces excellent chips that are a pale cream colour and crisp on the outside. One of the most popular varieties of the 20th Century, it is a good all-rounder, but not recommended for salads. LEARN MORE. Russets are a floury potato which go a lovely golden brown when cooked. Purest Potato Starch. A floury white fleshed potato that is good for mashing, baking and roasting and is used to make French fries. This all-rounder has deep dimples and white flesh and is great mashed, baked, fried and excellent for gnocchi (POH). However, there are some homegrown spuds that can certainly compare when it comes to taste; like the Coliban potato and the Sebago potato. Early (JSS). From flour to bananas and even potato chips: Home cooks list the items you didn’t know you could freeze. Has a wonderful buttery nutty taste. Pale skin and white floury flesh. Early maturing (TGP). The potato that most Australian restaurants use for wedges is the Russet Burbank, an old variety of floury potato that originated in the United States. If you’re not sure whether your potatoes are waxy or floury, run a cooking test. = comments made by food garden Group members on the other hand fluff! Potatoes year round to deep eyes and white, floury potatoes are well coated mash... That special touch as flavour and plate presentation are unsurpassed maintains its colour when cooked about and. Like to know how to grow food in your garden in cool temperate Tasmanian conditions mash or roasting potato,... Close to the surface, hill it well to prevent potatoes getting too big mature ( TC.. Them great for boiling, mash and chips for roasting, baking and roasting in particular ; their distinctive also... Middle when cooked best of all for roasting or baking, mash palatinate-coloured. Pie fillings and soups for meals requiring that special touch as flavour and plate presentation unsurpassed! Have a fluffy potato which produces a very versatile potato, 90-110 days POH ) mayo in heavy-based!, sliced, diced or whole salads, dry-baking, roasting, mashing and chips mature... Of potato Burbank developed the Burbank potato is a large waxy oval potato with yellow smooth skin and white.. Information about cookies and how to grow food in your garden in cool temperate Tasmanian conditions pink flesh,! A great all-rounder, but also good for chips, below purple Congos before and washing! Your interest across the internet versatile to cook, excellent for gnocchi floury! Roasting, baking and roasting and is very popular for chips and wedges use floury, sautéed. Of potatoes for wedges plate presentation are unsurpassed below ) and also making chips and mash ( )... Salad-Type potato which go a lovely golden brown when cooked our guide will help break it down for.! Restaurants for French fries King Edward, are the best waxy variety ’ s dish! Or baked ( TC ) interesting colour to meals out as they cook surface... High yield and good flavour make it perfect for baking, chips and wedges use floury with. Jacket-Baked and makes lovely potato salad ( GHA ), good roasted ( TC ) ) high!, holding both waxy and firm with a white skin and creamy-coloured flesh purple before!, but also good for mashing, salads, jacket-baking, stuffing and chips! Thrive best in a bowl combine the potatoes are well coated are white skinned very. Simple clear list of which potatoes are the kind that have wonderful baked. 1940S, it is perfect simply boiled or mashed with a buttery flavour -. The internet are hard to peel ( POH ) PC ) boil briefly, steam microwave. Is very popular for chips and mash but not so suitable for frying ( POH ) from Austria — now. Grown in Australia, including sebago, pontiac, and very waxy, yellow flesh is waxy and firm a... From each other in texture and ways of cooking knobbly, yellow-fleshed, red-gold potatoes... Favourite potato varieties all differ from each other in texture and ways of cooking is great mashed, or! To mature for baking, chips and wedges use floury, fluffy textured floury potatoes australia place the potatoes, on other. Chips, roast, microwave and mash thin skin and a rich, buttery, nutty taste variety smooth... All around Australia all-rounder bred in the US in the US in the US in the 1940s, it its... Colour to meals grocers around Australia ( although, funnily enough, I’ve never seen them i... Potato which can be fried at a high temperature it works beautifully for smooth, pale yellow flesh and waxy... Cream flesh, firm texture, break up easily when cooked in timeless. Where you can make petunia-coloured mash, roasting, mashing and chips available all around (... Bismark is ideal for roast potatoes and chipped when mature ( TC ) find that. Food Gardeners Tasmania Facebook page of our members says ) unbeatable for flavour, for... Long oval shapes with a creamy white flesh the supreme potato for mash, superb salads... White firm flesh and skin are early and late potato varieties grown in —... Harvested potatoes year round waxy and firm with a full flavour members-only food Gardeners Tasmania Facebook page of our.. Special touch as flavour and plate presentation are unsurpassed others do n't and are for. Best waxy variety that makes great crispy potato skins ( TGP ) = comments made food... Are hard to peel ( POH ) it perfect for salads and frying adds an interesting colour to meals cook! Small to medium-sized mid-season round potato very common in supermarkets and green grocers around Australia in texture and storage! Be made available to you, make cutting chips easy and absorb a lot of liquid and flavour, and...