Potatoes – Different Types in Australia


Potatoes By NamePotato RecipesUsage GuideMissing Information

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 Potato Inquiry page.

Atlantic

Atlantic Potatoes

  • 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

Bellita Potatoes

  • 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 Yukon Gold potatoes
  • Qualities: Waxy, yellow flesh and a long shelf life
  • Availability: all year; peak supply: November to August
  • Ideal Use: Frying, salad

Bison

Bison Potatoes

  • Qualities: Round, dark red to purple skin, white flesh
  • Availability: All year
  • Ideal Use: Mashing, boiling

Carisma

Carisma potato

  • Qualities: Only certified low GI (55), oval shape and white skin
  • Availability: All year
  • Ideal Use: Boiling, mashing, salads




Coliban

Coliban Potatoes

  • 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 Russet potatoes
  • Qualities: Round shape, white skin and white flesh
  • Availability: All year
  • Ideal Use: Boiling, chipping, baking

Desiree

Desiree Potatoes

  • 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

Dutch Cream Potato

  • 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

Eureka potato

  • Qualities: Oval shape, cream skin, white flesh
  • Availability: All year
  • Ideal Use: Mashing, chipping, roasting

Exton

Exton potato

  • Qualities: Creamy white skin, white flesh
  • Availability: Late season
  • Ideal Use: Frying

Golden Delight

Golden Delight potato

  • 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

Harmony potato

  • Qualities: Round shape, smooth pale white skin, white flesh
  • Availability: All year
  • Ideal Use: Mashing, boiling, wedges

Kennebec

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

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

King Edward potato

  • 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

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

Lady Christl

  • Qualities: Small oval shape, cream skin, light yellow flesh
  • Availability: Early season
  • Ideal Use: Boiling

Maranca

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

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

Mozart

  • Qualities: Oval shape, red skin with white eyes, yellow flesh
  • Ideal Use: Mashing, baking

Nadine

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

Nicola Potatoes

  • 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

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

Patrone

  • Qualities: Firm, light yellow skin and flesh
  • Availability: Mid to late seasons
  • Ideal Use: Roasting, Baking, Potato Salads

Pink Eye

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

Pink Fir Apple

  • Qualities: Elongated shape, pale pink skin, firm, waxy
  • Availability: All year
  • Ideal Use: Salads, boiling

 

 

Pontiac

Pontiac

  • Qualities: Round shape, red skin, white flesh
  • Ideal Use: Boiling, chipping, baking

Purple Congo

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

  • 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

Royal Blue potatoes

  • 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

Ruby-Lou-Potatoes

  • Qualities: Oval shape, dark pink skin, white flesh
  • Availability: All year
  • Ideal Use: Roasting, boiling, frying

Russet Burbank

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

Savanna

  • Qualities: Oval, white skin, white flesh
  • Ideal Use: Boiling, Salad

Sebago

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

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

Virginia Rose

  • Qualities: Oval shape, red skin, pale yellow flesh
  • Availability: All year
  • Ideal Use: Mashing

White Lady

White Lady Potatoes

  • Qualities: Creamy white flesh and skin
  • Availability: January – December
  • Ideal Use: Boiling, Baking

Cannot Find The Potato ?

If you cannot find the potato here let us know so we can update the page – please go to the Potato Inquiry page.

Please note that a new page will load for the category Potato Recipes
Please note that a new page will load with the Q&A section that relates to Potato Usage
Please note that a new page will load with the Potato Information Request Form.

Comments and Feedback

avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
  Subscribe  
Notify of