Never choose the wrong potatoes again!
To get you in the spirit of all things Irish on St Patrick’s Day, we spoke to Michael Mow (our very own potato man whose family has been in the market since 1881!) about some of his delicious potatoes. Check out his tips below and then get to work creating your very own potato dish!
Sebago or ‘brushed’ potatoes: High in starch and low in sugar and moisture, Sebago potatoes are great for roasting, frying and mashing. Don’t use these guys for salads though; they have a tendency to split and break when cooking. Always remember to wash and peel them before using too!
Desiree: These potatoes are the perfect all-rounder. Roast them, slice them into chips or wedges, use in salads and even mash! Desiree potatoes have a pink/red coloured skin and a creamy yellow inside. Why don’t you give this Gnocchi recipe a try?
Chat: Also called ‘Baby Potatoes’ have a floury texture, making them great for steaming, boiling, baking and for using in salads. Keep their skin on or peel it off, chats are great eaten either way. They’re also a good source of fibre, potassium and vitamin C.
Kipfler: These elongated potatoes have a yellow flesh and skin, and are small-medium in size. They’re more on the dry side, making them great for salads! To cook, try boiling or microwaving them with their skins on to keep all the goodness in and serve alongside your favourite meat! This Potato Salad with Roasted Chorizo recipe is divine and perfect for Kipfler potatoes.
Purple Congo: The skin and flesh on the Purple Congo potato is a very dark purple colour. Use them for mashing, steaming, boiling and microwaving, but not roasting due to their dryer texture. They’re great for potato salads and have a yummy chestnut flavour, plus they can also be used as a garnish because of the vibrant colour – the kids will love them!
Royal Blue Moon: With a smooth and creamy texture, Royal Blue Moons are perfect for boiling, mashing or cooking in the oven. They also have a purple skin with a golden flesh, which means they look great dressed in salad too.
Russet Burbank: This is the potato you use for chips and baking jackets! Russet Burbanks are round with brownish skin and white flesh and are super easy to work with. Try this recipe for double fried French fries and tell us what you think!
Toolangi Delight: These potatoes are developed at the Toolangi Potato Research Station and have a purple skin with pure white flesh. Use these little guys for mashing and baking. They’re also fantastic for chips and are the go-to potato for gnocchi! Try them for yourself with this simple potato gnocchi with balsamic glazed chilli mushrooms recipe by Vikki Leng.
For more information or for any other potato variety, visit M J Mow Gourmet Potatoes. All Michael Mow’s potatoes are free from sprays.
