Potato

In Tasmania we choose our potatoes by their name and particular properties. Our rich volcanic soil and temperate climate produce superb crops with a range of varieties responding to the various soil types around the state. The terroire or 'essence of place' can be tasted in Tasmanian-grown potatoes.

Season

January - August

Selection

Best when free from cuts and bruises, green patches and shoots. Choose potatoes that are firm and dry.

Storage

Store in a box lined with paper in a cool, dry, dark, ventilated place. Unwashed potatoes stay fresh longer; store washed potatoes in the fridge. Green potatoes need to be discarded.

Nutrition

Excellent source of Vitamin C and dietary fibre. Good source of potassium, magnesium, niacin and thiamine.

Classifying the best potato for a cooking style is sure to create debate. The Tasmanian Institute of Agriculture (TIAR) has prepared the following classifications showing the best applications for each variety of Tasmanian-produced potatoes. Unless otherwise stated, they can be successfully used for all cooking applications.