Crimson Pearl Potatoes

Appearance

Unwashed

Washed

$9.50 / kilo

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

Crimson Pearl rounds out the Pearl set with a colour all its own. The flesh is a warm crimson, the size is small and chat friendly, and the texture leans waxy, which is precisely why these want to be roasted or boiled whole rather than mashed. Keep them intact and they reward you with a creamy bite and a flash of festive colour.

The flavour is mild with a flattering sweetness that takes well to burnt butter, herbs or simply good salt. There is no peeling and no fuss involved, just a rinse, a tray and a hot oven.

The crimson flesh comes from betalains, the natural pigments that also colour beetroot and dragon fruit, so the colour you see is grown in, not added.

We stock Crimson Pearl for cooks who want celebration on a plate with minimal effort. It is the small, tray roast partner to the larger, mash loving, and a natural match alongside our purple chats.

Grown in Victoria and sent fresh, never left to languish in long cold storage. Small chats are creamiest and sweetest when they reach the kitchen soon after harvest, so we keep their journey short.

Crimson Pearl gets its striking colour from betalains, the same antioxidant pigment family that colours beetroot and dragon fruit, pointing to a richer antioxidant profile than plain white potatoes. Eaten whole and skin on, as chats usually are, they bring good dietary fibre alongside potassium for healthy blood pressure and vitamin C and B6 for immune function and energy metabolism. They are naturally gluten free, and cooked and cooled, they develop resistant starch that feeds beneficial gut bacteria.

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

The signature method. Wash, leave whole, toss with olive oil, salt and herbs, and roast at 200C for 30 to 40 minutes until the skins crisp and the crimson insides turn creamy. No need to parboil at this size.

Cover with cold salted water, bring to the boil and cook for 12 to 18 minutes until just tender. They hold their shape neatly, ideal served whole next to a roast or simply cooked fish.

Boil whole until just tender, halve while warm and dress immediately. The waxy flesh keeps the pieces distinct and takes a dressing well, while the crimson cut faces add colour.

Boil whole until just tender, then flatten gently with the back of a fork. Pan fry in oil or butter until the edges crisp and the crimson skin curls at the rim. The waxy flesh holds together through the smashing and frying, and the colour makes for a striking side dish.

No need to peel and no need to cut, the small size and thin red skin are part of the charm, so a gentle scrub is all they need. Skip mashing, the waxy texture is not suited to it, and keep them whole instead. If a green tinge appears, cut it away before cooking.

Crimson Pearl keeps best in a cool, dark cupboard, well away from the light that troubles red skins. Leave the fridge out of it, because cold turns the starch to sugar and softens the creamy texture you want. Keep them loose in the paper bag they arrive in so air can circulate, not sealed plastic, and store them clear of onions, which hurry spoiling on both sides. They will keep for around two weeks in good conditions. A green tinge from light can be slightly trickier to spot on red skin, so if any area looks dull or greenish, trim it away 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!