Exton Potatoes
OUT OF SEASON

Exton Potatoes

A clean white fleshed all rounder with a mild flavour, it is the no fuss spud that lets your seasoning do the talking. It cooks reliably, behaves under any method and never fights the recipe. The dependable weeknight performer that quietly makes everything else taste better.

 

Title
$7.00 / kilo

A b o u t   E x t o n   P o t a t o e s

Exton is the kind of potato you stop noticing in the best way, because it simply works. A clean white fleshed all rounder, it has a mild flavour that steps back and lets the rest of the dish lead, whether that is gravy, garlic, herbs or a good knob of butter.

Its strength is reliability. It cooks evenly, holds together under almost any method and never surprises you halfway through dinner. The firm flesh keeps its composure where softer varieties might break down, which makes it a safe, sensible choice on a busy night.

Against the creamier white all rounder [Snow Gem internal link], Exton sits a touch firmer and more neutral, the cleaner canvas of the two. At Spud Sisters we keep it for cooks who want one honest, well behaved potato that does its job without any drama, grown by Victorian growers, [confirm growing region].


A medium Exton potato carries more potassium than a banana, supporting healthy blood pressure, along with vitamin C and B6 for immune function and everyday energy. It is naturally gluten free and vegan friendly, and cooked then cooled, it forms resistant starch that feeds beneficial gut bacteria. Naturally low in fat, it gives you a light base and control over what goes on top, and leaving the skin on where you can adds an easy fibre boost.

Grown by Victorian growers in and sent to you fresh after harvest, not held for months in cold storage. A no fuss everyday potato still deserves to arrive at its best, and short and fresh is how we get it there.


Exton is in season from November to January, making it the natural choice for the warmer months when lighter meals and easy sides are on the menu.

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

Cut into even pieces and parboil for around 10 minutes. Drain, rough up the surfaces, toss in hot oil and season. Roast at 220C for around 45 minutes, turning once, for a golden, lightly crisp roast with a tidy shape.

Boil whole in their skins until tender, then peel and mash. The clean white flesh makes a mild, smooth mash that happily carries butter, milk and plenty of seasoning.

Cover with cold salted water, bring to the boil and cook for around 15 minutes until tender. The firm flesh holds together well, so it is good as a plain buttered side.

Prick the skins, rub with oil and salt, and bake at 200C for around 75 minutes until the skin is crisp and the inside cooked through.

No need to peel for most jobs, as the skin is fine and adds a little fibre. A scrub is plenty. Peel for the cleanest, whitest mash. Cut away any green patches generously before cooking. Being mild and firm, Exton takes seasoning well, so be a little more generous with salt and aromatics than you might with a richer variety.

Pop your Exton potatoes somewhere cool and dark and they will sit happily for weeks. Keep them out of the light, which causes greening, and away from warmth, which brings on sprouting. Do not refrigerate them, since cold turns the starch to sugar and dulls flavour and texture once cooked. Skip sealed plastic as well, because potatoes need to breathe, and the paper bag they arrive in is perfect. Store them away from onions, which speed each other to spoiling. In good conditions, fresh Exton will keep for around three weeks. If a green tinge shows on the lighter skin, simply cut it away generously and cook the rest. When your order arrives, open it promptly and move the potatoes to a cool dark spot.

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!

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Naturally sustainable

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