Cranberry Red Potatoes

Appearance

Unwashed

Washed

$9.50 / kilo

A b o u t C r a n b e r r y R e d P o t a t o e s

Plenty of potatoes claim drama. Cranberry Red simply delivers it, and it does so in the most useful place of all, the mash bowl. The flesh is a soft rosy pink, and because the variety is floury and medium high in starch, it breaks down into a properly fluffy mash that keeps every bit of that colour.

The flavour is mild with a gentle sweetness, the sort that takes generously to butter and cream without needing much else. Beyond mash it roasts and bakes well too, but the pink mash is the hero, and once you have served it once, you will be asked to do it again.

The pink colour comes from betalains, the natural plant pigments that also give beetroot and dragon fruit their vivid tones, and they are part of the flesh rather than anything added.

We stock Cranberry Red for the cooks who plan a table around a moment. It is the floury, mash first member of the pink family, the bigger counterpart to the small, tray roast.

Grown in Victoria and dispatched fresh, with none of the long cold storage that dulls a specialty potato. A variety bought for its colour deserves to arrive looking the part, so we keep the path from harvest to your kitchen short.

Cranberry Red is at its best from March - June, which lines up nicely with the early summer season. It is a seasonal specialty rather than a year round staple, so the window is one to plan around.

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

Parboil for around 10 minutes, then toss in olive oil and salt. Roast at 200C for 35 to 45 minutes, turning once. The floury flesh gives crisp edges and a fluffy centre with a rosy tint inside.

Bake whole at 200C for 50 to 60 minutes until the skin crisps and the flesh is fluffy. Split one open to reveal the pink interior at the table.

Any occassion calling for pink or multi-cloured themesd dishes - look no further.

Cut into thick wedges with the skin on and parboil for 5 minutes. Toss in oil and salt, then roast at 200C for 30 to 35 minutes, turning once, until golden and crisp outside with a fluffy pink centre. The cut edges show off the colour nicely on the plate.

For the pinkest mash, peel after boiling rather than before, then mash gently to keep the colour vivid. For roasting and baking, leave the skin on for texture and fibre. Avoid long boils in large volumes of water if you want maximum colour, since that is where pink flesh fades. If a green tinge appears on the skin, cut it away generously before cooking.

A cool, dark cupboard is the right home for Cranberry Red, keeping the red skin out of the light. Avoid the fridge, since cold turns the starch to sugar and changes how it mashes and roasts. Keep it in its paper bag rather than sealed plastic so it can breathe, and store it away from onions, which speed spoiling for both. It will keep for around two weeks in good conditions. On a red skin a green tinge from light can be a little harder to see than on a pale potato, so if any patch looks dull or greenish, cut it away generously before cooking. When your order arrives, open it promptly and move the potatoes somewhere cool and dark.

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!