Potatoes – Different Types in Australia Here in Australia, the spud remains a favourite on tables around the country and for many, forms an important part of most main meals.
All potatoes originated in Bolivia and southern Peru and all of today’s varieties can be genetically traced back to these two south American Countries. Potatoes are the third most grown crop after rice and wheat/maize but need the least amount of water to grow. Another fact, Australia has a world class potato research station at Toolangi in Victoria where they have developed varieties such as Otway Red and Toolangi Delight.
Types of Potatoes in Australia
However common its use, to the discerning potato fancier, spuds are most definitely not spuds. The many different varieties available are subtly different in flavour and texture, and lend themselves best to different forms of cooking.
Learning about the different types of potatoes available, and especially, how each variety is best prepared, can most definitely enhance your consumption experience. But this is not always as easy as it seems. If you cannot find the potato here let us know so we can update the page – please go to the
page. Potato Inquiry Atlantic Qualities: Round shape, buff-coloured skin, white flesh and deep eyes Availability: The adoption of Atlantic as a specialised crisping variety by the industry resulted in the move to year round availability. Ideal Use: Australia’s major crisping and chipping potato variety Bellitá Qualities: Soft, no peel flesh Availability: All year Ideal Use: Mashing, boiling, baking, roasting, salads Bintje An Old Dutch variety, Bintje is the most popular yellow-fleshed potato variety Small to medium sized tubers Long oval shaped with pale cream/yellow skin flecked with brown spots 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 Long shelf life providing they are kept in the dark. Suitable substitute for potatoes Yukon Gold Qualities: Waxy, yellow flesh and a long shelf life Availability: all year; peak supply: November to August Ideal Use: Frying, salad Bison Qualities: Round, dark red to purple skin, white flesh Availability: All year Ideal Use: Mashing, boiling Carisma Qualities: Only certified low GI (55), oval shape and white skin Availability: All year Ideal Use: Boiling, mashing, salads Coliban Bred at Toolangi by the Victorian DPI in the 1970’s Large irregular round shape with white to cream coloured smooth waxy skin May have a blue blush at the rose end Shallow eyes Cream flesh with great flavour Good for mashing, roasting and baking Good as a substitute for potatoes Russet Qualities: Round shape, white skin and white flesh Availability: All year Ideal Use: Boiling, chipping, baking Desiree Large, oval shaped tuber with pink/red skin and dark spots Medium to shallow eyes Creamy yellow coloured flesh with firm texture Good for boiling, mashing and frying; does not discolour after cooking Qualities: Round shape, pink skin and pale yellow waxy flesh Availability: All year ( generally mid to late season) Ideal Use: Boiling, roasting, mashing, gnocchi Dutch Cream 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: Late to early season Ideal Use: Mashing, boiling, roasting, baking, pureed Eureka Qualities: Oval shape, cream skin, white flesh Availability: All year Ideal Use: Mashing, chipping, roasting Exton Qualities: Creamy white skin, white flesh Availability: Late season Ideal Use: Frying Golden Delight The Golden Delight is an oval potato that has yellow smooth skin and cream flesh. This potato is a good all-rounder that will give you a great result mashed, roasted or fried. Harmony Qualities: Round shape, smooth pale white skin, white flesh Availability: All year Ideal Use: Mashing, boiling, wedges Kennebec a popular all-round variety bred in the US in the 1940’s oval to round in shape smooth skinned, white to cream in colour shallow eyes white flesh excellent for baking, boiling, chipping or crisping Qualities: Round shape, smooth pale white skin, white flesh Availability: All year; most common: January to September Ideal Use: Mashing, boiling, wedges Kestrel Potatoes Qualities: Long oval shape, creamy flesh, white skin, purple or blue eyes Availability: All year Ideal Use: Boiling, roasting, mashing, frying King Edward 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 Kipfler A German variety with a waxy texture Also called ‘German finger’ because they are finger-shaped Long elongated tuber with creamy yellow/brown skin and dark spots Creamy yellow coloured flesh with firm texture Excellent for cooking: good for roasting, boiling and in potato salads Nutty tasting Qualities: Cigar shape, yellow skin, waxy flesh Availability: All year Ideal Use: Baking, boiling, salads Lady Christl Qualities: Small oval shape, cream skin, light yellow flesh Availability: Early season Ideal Use: Boiling Maranca Low carbohydrate potatoes originally developed in the Netherlands Long oval tuber Yellow skin – firm, yellow coloured flesh Mild, sweet taste Hold their shape while cooking – ideal for mashing, roasting, jacket potatoes, and salads. A good all-round potato Qualities: Oval shape, white skin, golden flesh Availability: Short Growing season Ideal Use: Mashing, roasting, jacket, salads Mondial Qualities: Oval shape, pale yellow skin and flesh Availability: Early season Ideal Use: Salads, mashing, roasting Moonlight Creamed skin with a white-flesh. Full flavoured, falls in the middle of being floury and waxy. A general purpose potato suitable for most end uses, a great all rounder.
Thanks to Amanda who let us know about this potato. She advised us that “They are readily available in all Tasmanian supermarkets”.
Mozart Qualities: Oval shape, red skin with white eyes, yellow flesh Ideal Use: Mashing, baking Nadine A very popular variety: approx 35% of washed potatoes on the market are this variety Large oval to elongated tuber Smooth white skin Firm, cream coloured flesh Not suitable for frying Available: all year Qualities: Short, oval shape, smooth creamy white skin, white flesh Ideal Use: Boiling, Mashing, Potato Salads Nicola Small to medium sized tuber Long oval shaped with light brown/yellow rough skin with large, light brown spots Creamy yellow flesh with a firm texture after cooking Buttery flavour Qualities: Oblong shape, rich yellow skin, yellow buttery flesh Availability: All year Ideal Use: Potato Salads, Baking, Boiling, Mashing, Gnocchi Otway Red These potatoes are good all-rounders. Qualities: Oval shape, red smooth skin, cream flesh Availability: June to August Ideal Use: Mashing, Roasting, Frying Patrone Qualities: Firm, light yellow skin and flesh Availability: Mid to late seasons Ideal Use: Roasting, Baking, Potato Salads Pink Eye This variety has a creamy yellow flesh that tends to be waxy with a nutty flavour.. Grown in Southern Tasmania also known as Southern Gold. Qualities: Waxy yellow flesh Availability: Late in season Ideal Use: Salads, Boiling, Steaming, Baking Pink Fir Apple Qualities: Elongated shape, pale pink skin, firm, waxy Availability: All year Ideal Use: Salads, boiling
Pontiac Qualities: Round shape, red skin, white flesh Ideal Use: Boiling, chipping, baking Purple Congo Also called Congo, Blue Congo and a host of other names Irregular long oval shaped tuber with very distinctive dark purple colour Dark purple flesh with light purple flecks Long storage life Qualities: Oval shape, dark pink/purple skin, purple flesh Availability: All year Ideal Use: Mashing, Steaming, Baking, Boiling, Salads Red Rascal Red Rascal potatoes have dark red skin, clean white flesh and an oval shape. They are full of flavour and can be boiled, baked, mashed, roasted or fried. Qualities: Oval shape, dark red skin, clean white flesh Ideal Use: Boiling, baking, mashing, roasting, frying Royal Blue Oval shaped tuber with rough textured dark pink to purple skin Creamy yellow flesh with dark rays radiating from the centre of the tuber Good for roasting, mashing, chipping, potato salads Available: February to August Ruby Lou Qualities: Oval shape, dark pink skin, white flesh Availability: All year Ideal Use: Roasting, boiling, frying Russet Burbank Qualities: Large, elongated shape, white flesh, deep eyes Availability: Late season Ideal Use: Baking, roasting. Australia’s major variety for French fries and wedges Savanna Qualities: Oval, white skin, white flesh Ideal Use: Boiling, Salad Sebago Dry flesh Ideal for baking, roasting, boiling, frying and mashing Qualities: Long oval shape, white skin, white flesh Availability: Mid-season Ideal Use: All Purpose. Used for crisping and French fries commercially. Sifra Qualities: Round shape, white smooth skin, creamy flesh Availability: All year Ideal Use: All purpose Toolangi Delight The Toolangi Delight is a versatile all-rounder developed in Australia. Qualities: Deeply dimpled purple skin, white flesh Availability: December – March Ideal Use: Mashing, baking, frying, gnocchi Virginia Rose Qualities: Oval shape, red skin, pale yellow flesh Availability: All year Ideal Use: Mashing White Lady Qualities: Creamy white flesh and skin Availability: January – December Ideal Use: Boiling, Baking Cannot Find The Potato ?
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