Potato Varieties of Tasmania

We strongly recommend keeping potatoes in a dark, dry place and buying dirty where possible. The dirt acts like a sunscreen; potatoes don't like the light.

If buying washed potatoes, it is critical to keep them in a completely dark environment, and they should be consumed as quickly as possible.

• Small to medium sized tuber

• Long oval shaped with light brown/yellow rough skin with large, light brownspots

• Creamy yellow flesh with a firm texture after cooking

• Buttery flavour

• Qualities: Oblong shape, rich yellow skin, yellow buttery flesh

• Availability: Almost all year round

• Ideal Use: Potato Salads, Baking, Boiling and Mashing

• With exceptionally creamy yellow flesh this delicious Dutch bred potato is perfect plain boiled and/or mashed.

• The rich buttery flesh is also good for purees and soup.

• Qualities: Large oval shape, yellow waxy flesh, thin skin and a rich, buttery taste

• Availability: March/April until seasons end. Genuine Dutch Cream potatoes take a VERY long time to grow, so don't expect the new season crop until late Autumn.

• Ideal Use: Mashing, boiling, roasting, baking, pureed

• Very similar to the old fashioned "Kennebec" variety, Carlingford is an excellent salad-type potato with white skin and white coloured flesh.

• Its firm waxy texture and good flavour make it perfect for boiling, especially as a new potato, and baking.

• Harvest early for beaut new potatoes, or leave to mature for baking, mash and chips.

• A good all round potato. Stores well.

• It is round to oval in shape and has white skin with shallow eyes, mildly flavored flesh that is slightly waxy when cooked.

• It is best when steamed, microwaved, or baked. When cooking, care should be taken not to overcook.

• Availability: Generally mid December until seasons end.

• This English variety is great for baking and roasting, good for mash, but not recommended for salads or frying.

• The King Edward is a floury potato that was one of the most popular varieties of the 20th century.

• Qualities: Round to oval shape, floury texture, creamy white flesh, smooth pale skin with pink markings

• Availability: Mid to late season

• Ideal Use: Mashing, roasting, dry baking

• Excellent for mash, as well as roasting and baking.

• For an unbeatable, creamy, silky mash, you can't go past the Blue Zarr, you don't need to add a lot to it, it's a stand-alone mash. Add a splash of milk and/or butter to taste.

• With dark-purple skin and pale yellow flesh, Blue Zarrs are neither floury nor waxy.

• Boil them with skins on, peel and mash, or put them through a ricer.

• Some people say that Blue Zarr's make the best mash they have ever tasted!

• Availability: Mid season

• An excellent quality early season variety, white skin with purple eyes, long oval shape.

• Introduced to Tasmania from Germany in the 1880’s.

• Excellent for boiling as a "new" potato and is suitable for chipping when mature. Not a good baking type.

• Availability: Late September until Christmas

• This variety has a creamy yellow flesh that tends to be waxy with a nutty flavour..

• Grown in Tasmania and sometimes known as Southern Gold.

• Qualities: Waxy yellow flesh with distinctive pink/purple blushes around the eyes

• Availability: Best early in the season (October to December)

• Ideal Use: Salads, Boiling, Steaming, Baking

• An Old Dutch variety, Bintje is a popular yellow-fleshed potato variety

• Long oval shaped with pale cream/yellow skin flecked with brown spots and shallow eyes

• Cream/white flesh, firm texture, low sugar

• Good cooking and processing potato: commonly used for chips and fries

• Also great in potato salads

• Qualities: Waxy, yellow flesh and a long shelf life providing they are kept in complete darkness

• Availability: Almost all year; peak supply: November to August

• Ideal Use: Frying, salad