Once upon a time in Australia there were only two varieties of potato -
Old and New. Now there are more varieties available than you
can poke a stick at.
For mashing our
favourites are Nicolas, Desirees, Bintjes,
King Edwards, and Russet Burbanks.
For potato salads White Hat's favourites are waxy varieties such
as Pink Fir, Kipfler, Patrone and Pink Eyes.
For roasting or baking White Hat's favourites are King Edwards
For chips (or French Fries) White Hat's favourites are low
sugar and floury varieties such as Sebago, Russet Burbanks, and
For boiling or steaming White Hat's favourites are waxy
varieties such as Patrone and Desiree
For gnocchi White Hat's favourites are Nicolas.
This waxy potato is the mainstay of the Netherlands. Just a little
creamier than the Patrone. Creamy with a yellow flesh. Good for potato
Good when you want crispy skins. Usually only around at the height of
A light coloured potato with slightly yellow flesh. These fairly small potatoes hold their shape well and are thus good for salads. However they can also be roasted whole
A white potato good for mashing or roasting.
A white potato good for roasting and chips
Pink skin and yellow flesh. Great for boiling.
It would be impolite to call Dutch Creams a 'spud'. They deserve the
full respect of being called a Potato (with a capital P). And they are
remarkably cheap - in Australia at least. Originally from Holland, the
best ones White Hat has tasted come from Tasmania. They don't need cream
and butter - just a little salt.
White flesh. Good for chips, roasting and mashing.
Cream skin and white flesh. Good f