Coliban Potatoes

Title

Unwashed

$6.50 / kilo

A b o u t C o l i b a n P o t a t o e s

Coliban is one of the most widely grown potatoes in Australia, and it earned that spot the honest way. White skinned, white fleshed, and forgiving across every method a weeknight can throw at it. The mash comes out fluffy, the roast crisps up nicely after a parboil, and a baked Coliban under butter and sour cream is the easiest comfort food in the book.

The sisters keep Coliban as the all rounder spine of the range, the one you can always fall back on. Where it leans a little floury it pulls ahead on mash and roast, the two jobs a lot of home cooks care about most. It is not a showpiece. It is the steady hand the rest of the week is built around.

Coliban and Sebago are both classic Australian whites and often mixed up, but they are different varieties. Coliban runs a touch floury and leans towards mash and roast, while Sebago is the broader all purpose spud.

Grown in Victoria and harvested fresh, then dispatched straight to you rather than left to languish in cold storage. A floury all rounder like Coliban depends on freshness for a clean, fluffy mash, so we move it quickly from the paddock to your kitchen.

Coliban is available year round. It is a constant in the kitchen rather than a short seasonal window, which is precisely why it has long been the go to everyday all rounder.

T r u s t e d b y A u s t r a l i a ' s B e s t C h e f s

Our potatoes turn up in restaurant kitchens right across Australia. From Melbourne's fine dining elite, to some of the country's most respected chefs, Spud Sisters are their go to source for gourmet potatoes.

Visually striking, technically reliable and full of flavour, they are grown to a standard a chef can build a dish around.

And here is the good bit... they are the exact same potatoes we send to your door.

There is no separate restaurant supply and no trade only batch. Whatever you are cooking tonight, you are starting with the same quality the professionals reach for. Restaurant results, your kitchen.

W h e r e t o b u y t o n i g h t ?

This is one of those varieties that occasionally appears at good green grocers and farmers markets, but stock is inconsistent and is rarely at supermarkets.

If you need it for a particular recipe or just to wow your friends with a showstopping dinner party dish, ordering ahead is the only way to guarantee it.

Check if Spud Sisters is at a market near you, or order online now for delivery to your door. Our potatoes store well and depending on seasonality can keep for up to 4 weeks, so there's a good reason to have a kilo or two ready before the occasion demands it.

Explore Markets

LOOK AFTER THEM

H o w t o s t o r e y o u r p o t a t o e s

Cool, dark and dry

A pantry or cupboard away from sunlight is ideal. Light exposure can cause greening and too much warmth accelerates sprouting.

Don’t refrigerate

Cold converts potato starch to sugar, affecting both flavour and texture when cooked. Starchy varieties are specifically sensitive to cold storage - so to keep the crisp and crunch you're looking for - keep them out of the fridge.

No sealed plastic bags

Potatoes need to breathe. The paper bag they arrive in is perfect.

Keep away from onions

Storing onions and potatoes together makes both deteriorate faster.

Shelf life

Fresh potatoes at the start of the season can keep for up to around 4 weeks in ideal conditions.

If it has a green tinge

Greening comes from light exposure and happens to any variety. Cut the green away generously and cook the rest; if it runs throughout, discard it.

When your order arrives

Open the box straight away and move the potatoes somewhere cool and dark. Minor transit marks are normal for fresh produce and don't affect flavour or quality.

C o o k i n g M e t h o d s & P r e p a r a t i o n

This is Coliban at its best. Boil whole in their skins, peel once cool enough to handle, then mash. The floury flesh gives a light, fluffy mash, so use a ricer or a gentle hand and never a food processor, which will turn it to glue.

Parboil for around 10 minutes to rough up the edges, then roast at 220C for about 45 minutes. The floury texture crisps on the outside while staying soft within.

Prick all over, rub the skin with oil and sea salt, and bake at 200C for around 75 minutes. Split it open and pile on butter, sour cream and chives for an easy dinner.

Boil skin on in salted water for around 15 minutes for a casual side or salad. Coliban is fine in a relaxed salad, just not the one to choose when you need crisp, intact pieces.

Keep the skin on for roasts and jackets, where it crisps up well, and peel for a pristine white mash. The pale skin makes any green tinge easy to spot, so check and cut it away before cooking. Coliban will make solid home chips, though for chip shop crunch a high starch specialist like [Russet Burbank internal link] does it better.

Settle your Coliban somewhere cool and dark, a pantry or cupboard out of direct light. Light brings on greening and warmth speeds up sprouting, so keep it shaded.

Do not refrigerate. Cold converts the starch to sugar, which dulls the flavour and unsettles the texture, especially noticeable in a mash.

Leave it out of sealed plastic. Potatoes need to breathe, and the paper bag they arrive in is all the packaging they want.

Keep it well away from onions, which speed each other's decline.

Shelf life: Coliban keeps for around three weeks in good conditions, dependable enough to keep a bag in the cupboard for the week's cooking.

If a green tinge appears on the pale skin, it shows up clearly, so cut it away generously and cook the rest as normal.

When your order arrives, open the box and move the potatoes to a cool dark spot. A few transit marks are nothing unusual for fresh produce.

STOCK UP NOW

D o n ' t g e t c a u g h t s h o r t

Planning ahead? Order online and have it at your door in a week. Buying a couple of kilos now means you won't get caught short when you want to make a standout potato dish worth talking about.

FIND A MARKET

Trust us, it's worth ordering before you need it!

Speciality & gourmet varities

Discover a selection of the nation’s finest locally grown potatoes.

Freshly harvested potatoes

Bringing the freshest potatoes straight to your doorstep and onto your plate.

Farmers market stall attendance

Speaking to the Spud Sisters themselves about the right spud for you

Naturally sustainable

Potatoes naturally use less water through production that most vegetables!