Innovator Potatoes
IN SEASON
Innovator Potatoes
IN SEASON
Innovator Potatoes
IN SEASON

Innovator Potatoes

Innovator potatoes are a high starch variety with cream coloured flesh, grown for chips, wedges and jacket potatoes. They bake to a light, fluffy interior and fry to a deep golden crust, and their large, uniform shape means even cooking and consistent results every time.

 

JanuaryJuneDecember
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$7.00 Per Kilo

Prices in AUD. Tax included. Shipping calculated at checkout.

Innovator Potatoes
$7.00

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

The high starch content and low sugar levels of Innovator make it purpose built for chips.

For oven chips: cut into thick pieces, parboil for 8–10 minutes in salted water with a pinch of bicarb soda, drain and steam dry thoroughly, then roast at 210°C for 35–45 minutes. For the best chip result, the drier the potato surface going into the oven, the crispier the result coming out. Don't crowd the tray.

For a double cook chip (restaurant style): blanch cut potatoes at 140°C in oil until just cooked through but not yet golden, rest for 10 minutes, then finish at 180°C until deep golden and crisp. The high dry matter content of Innovator handles both stages without becoming greasy.

This is where Innovator's russet skin earns its keep. Pierce, rub with oil and coarse salt, and bake at 200°C for 65 to 80 minutes depending on size. The thicker skin crisps to something genuinely satisfying - not just cooked skin but a proper crust with texture. The interior falls apart fluffily when forked open. Top with sour cream and chives, or split and load with whatever you like.

Parboil for 10–12 minutes with a pinch of bicarb soda, drain, steam-dry, then place into a preheated hot oiled tray at 200–210°C. The russet skin develops a deeper, more textured crust than smooth-skinned starchy varieties. Turn once at the halfway mark. Give it an hour.

Parboil briefly (8–10 minutes), steam-dry, toss in oil, season well, and air fry at 200°C for 22–28 minutes, shaking halfway. The uniform shape and size of Innovator tubers means even results with good heat circulation.

Boil gently until just tender, drain, steam dry, then mash. Innovator produces a light, fluffy mash - less creamy than Dutch Cream, more substantial than some starchy varieties. Do not overwork: like all high-starch varieties, it becomes gluey when beaten too aggressively. Fold in butter and warm milk gently.

Cut into thick wedges, toss in oil and seasoning, roast at 210°C for 40–50 minutes. The russet skin gives wedges an especially satisfying exterior texture - more grip, more crunch, more character than smooth-skinned varieties at the same size.

A b o u t   I n n o v a t o r   P o t a t o e s

Innovator is one of the core chipping varieties in the Spud Sisters range. With very high starch, a reliably large oblong shape and excellent consistency, it’s a potato we turn to when a seriously good chip is the goal. It’s also relatively uncommon to find fresh in Australia, making it a particularly special variety to have in the range.

The russet skin places Innovator in a category most Australian home cooks recognise from American food culture, the baked potato, the proper chip, the fry that holds its structure. Innovator potato was developed as a direct evolution of the russet burbank lineage, with the same russet credentials.

Our Innovator potatoes are grown in Ballarat, Victoria, one of the country's great potato-growing regions. Harvested through their March to September season and dispatched fresh.

Innovator is both grown by Spud Sisters and sourced from other trusted growers around Ballarat, Victoria.

Innovator potato is a variety with nutritional depth. Its dense starch means more nutrition per serve than waxier types, while low reducing sugars mean lower acrylamide formation when cooked hot, a plus for chips and roasting.

Cooked and cooled, its resistant starch rises notably, supporting gut health and blood sugar balance. It also offers potassium, vitamin C and B6, and is naturally gluten free.

You may not know but the russet skin is rich in fibre and vitamins, so if you loved a good baked potato, this is a delicious and nutritious way to enjoy it.

H e a r   f r o m   o u r   c u s t o m e r s

My favorite potato! These blue moons are brilliant for roasting so crispy on the outside and fluffy on the inside. All they need is 35 mins sliced and they are perfect.

Christina K
VERIFIED USER
Blue Moon Potatoes
Blue Moon Potatoes

These potatoes were brilliant for wedges. I par boiled them and cooked them in the oven with just a drizzle of olive oil. I left the skin on them and they were rated very highly by my kids!

Gabrielle H.
VERIFIED USER
Maris Piper Potatoes
Maris Piper Potatoes

Haven’t used these potatoes before but pretty impressed. Made a very decent deep fried chips (nearly as good as a Yukon gold) , baked up well in my leek and potato bake. Absolutely worth trying if you get in fast.

Yolanda H.
VERIFIED USER
Blue Moon Potatoes
Blue Moon Potatoes

These are the best potatoes I have ever cooked with. I made Purple Gnocchi. Do easy!!!!! So tasty!!!!! So pretty on the plate!!!!! Thankyou Spud Sistets

Liesl W.
VERIFIED USER
Purple Sapphire Potatoes
Purple Sapphire Potatoes

I purchased some Maris Piper Potatoes from Spud Sisters after trying for a little while to find somewhere that sells them and has available stock. Spud Sisters were very efficient and I not only received my order promptly but it was also in beautiful well protected packaging which showed me this company really cares about its products and customers. I highly recommend this company if you are after fresh potatoes with very respectful and honest customer service.

Amy T.
VERIFIED USER
Maris Piper Potatoes
Maris Piper Potatoes

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 are used in restaurant kitchens across Australia, from leading fine dining restaurants to some of the country's most respected chefs. They choose Spud Sisters for specialist varieties, consistent quality and potatoes selected for the way they cook.

The same potatoes we supply to professional kitchens are the ones we send to your door. You're cooking with exactly the same quality trusted by the chefs we work with every week.

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

Majority of our varieties occasionally appears at good green grocers and farmers markets, but stock is often inconsistent and is rarely, if ever, 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.

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CARE GUIDE

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 or a breathable container.

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.

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. 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.

 
FIND A MARKET
 

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