Originating in South America, and bought to Australia by the British, the Potato is by far the biggest vegetable commodity grown in Australia, with over 1.3 million tonnes grown each year. Potatoes are a tuber that fall into the starchy vegetable category. They come in a wide range of different varieties – some waxy, some starchy, some all-purpose – and each have different attributes that make them great for cooking.
Growing and harvesting
Potatoes require deep friable soil to grow successfully and so the rich red soils of the north-west coast of Tasmania are perfect. We grow both seed Potatoes and Potatoes for human consumption. We also work with many Tasmanian growers who are Potato growing experts! Potatoes are generally planted between February and July and are mechanically harvested.
Look for Potatoes that are firm, well-shaped, smooth (with small eyes), and free from large cuts and bruises. Avoid Potatoes that are green or badly sprouted or shrivelled.
Keep Potatoes away from direct sunlight as this can encourage sprouting and loss of moisture. Containers that allow air flow are best – avoid storing them in plastic bags.
Baked, fried or mashed, there is no wrong way to cook the spud! Depending on how you want to cook them, some varieties are better than others. Nicola Potatoes are great for boiling and salads and for mash or baked dishes but aren’t so good for frying. For frying, try a Kennebec. Dutch Creams can be used for pretty much anything!
Potatoes are a good source of Vitamin C, and a source of potassium and niacin. Potatoes themselves are naturally fat and cholesterol free – but this can change vey quickly depending on how they are cooked and what they are combined or topped with.
Try it now
One of our favourite varieties of Potatoes is Nicola. Try Roasted Nicola Potatoes with Rosemary, Garlic, Pepitas and Coriander Seeds from our friends at Harris Farm Markets.