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Bintje
This waxy potato is the mainstay of the Netherlands. Just a little creamier than the Patrone. Creamy with a yellow flesh. Good for potato salads
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Bismark
Good when you want crispy skins. Usually only around at the height of Summer
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Brownell
For many years the staple of Tasmanian potato production, but now out of fashion.
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Coliban
Good all purpose spud with white skin and flesh and good flavour- shallow eyes make it easy to peel.
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Delaware
The delaware variety is oval in shape, with cream skin and white flesh, good for roasting and chips
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Desiree
Pink skin and yellow flesh. Great for boiling.
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Jersey Royal
A newcomer which we haven't tasted as yet but being grown with great fanfare on King Island.
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Kestrel
The kestrel variety is long oval in shape, with white, blue eyes skin and cream flesh
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King Edward
Pink and white skin with creamy flesh and quite long tubers. Quite a floury white flesh. Great for roasting, boiling and mashing, but a good all round spud
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Kipfler
or German Finger Potato, A waxy, finger shaped with creamy-coloured flesh. Great boiled, steamed and in potato salads and for presentation purposes.
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Mondial
Mondial is a new variety, oval in shape, with pale yellow skin and pale yellow flesh
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Nadine
The nadine variety is short oval in shape, with cream skin and white flesh. General purpose except for chips.
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Nicola
Oblong shaped tuber with rich yellow skin and yellow flesh. Excellent for mashing and good for boiling, chips and roasting. It has a very buttery flavour.
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Patrone
Roast or salads. Waxy very firm never fall apart. Patrone has a light yellow skin and flesh. Its firm, waxy texture makes it excellent for roasting, baking and potato salad. Not well suited for mashing
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Pink Eye
or Southern Gold, Have emerged as a gourmet potato and appear frequently on restaurant menus. Creamy white skin with purple blotches- yellow waxy flesh with very good flavour particularly good boiled as a new potato.
A cold climate potato, so those from Southern Tasmania are usually the best. A very nutty flavour. Good for roasting, boiling and salads.
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Pink Fir Apple
Long knobbly, cigar-shaped, potatoes with a pink skin and creamy yellow flesh. Pink Fir Apple have a firm and waxy flesh that has a delicious nutty flavour
The ultimate salad potato
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Pontiac
Distinctive red skinned potato with deep eyes and white flesh which can be a bit soapy. Good general purpose spud, except chips.
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Royal Blue
The royal blue variety is long oval in shape, with purple skin and yellow flesh. Good for roasting, mashing and chips.
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Ruby-Lou
The ruby lou variety is oval in shape, with dark pink skin and white flesh, and creamy texture
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Russet Burbank
A Tasmanian favourite- long cylindrical russet coloured tubers, extensively grown as a processing potato. White flesh. Particularly good for baking and frying
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Sebago
Good all purpose spud with creamy skin and a regular oval shape- much more common on the mainland than here. Tasman Variety developed in Tasmania, with bright pink tubers and white flesh. Quite good all purpose variety but tend to break up when boiled.
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Toolangi Delight
Deep purple skin. With a pure white flesh and a creamy texture they are a very good general purpose spud. Named for the Department of Agriculture's potato research station. Good mashed or in their jackets in oven. The purple skin will rub off under a tap.
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Up To Date
Flattish, cream coloured tubers with yellow flesh. Up To Dates are relatively popular all-purpose potatoes in southern Tasmania. They have a very high reputation for their baking qualities and are also used for boiling and chipping
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Yukon Gold
Developed in Canada and not widely available in Australia, the Yukon Gold is a yellow potato similar to the Bintje but not quite as flavourful. A useful general purpose potato. I wouldn't go out of my way to buy it in Australia, but in USA where good produce is harder to find than Oz it may substitute for some of the varieties listed above
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