King Edward Potatoes
IN SEASON
King Edward Potatoes
IN SEASON
King Edward Potatoes
IN SEASON

King Edward Potatoes

A regal name and a reputation it has carried for more than a century. King Edward potatoes are an iconic British heritage potato, with distinctive pink-blushed skin and pale cream flesh that fluffs beautifully on the parboil and crisps to deep gold in the oven. An exceptional roast potato that also makes a beautiful light, fluffy mash.

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$7.50 Per Kilo

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King Edward Potatoes
$7.50

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 what King Edward was born for. Peel, cut into even chunks and parboil for around 10 minutes until the edges just start to soften. Drain, then rough them up in the colander to fluff the surfaces. Toss in hot oil or fat, season, and roast at 220C for around 50 minutes, turning once. Expect a shattering golden crust and a light, fluffy centre.

Boil whole in their skins until tender, then peel while still warm and mash. The starchy flesh breaks down to a light, fluffy mash that takes butter and warm milk readily. Keep a light hand, as too much mixing can turn high-starch potatoes gluey.

A genuine chip potato. Cut into chips, rinse off surface starch and dry well. Cook twice for the classic result, once at a lower temperature to cook through, then again hotter to crisp and colour. Serve with malt vinegar in the proper British fashion.

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

  • Peel for roasting and mash where you want the cleanest finish.
  • The natural pink blush on the skin is part of the variety and nothing to remove.
  • The natural pink blush on the skin is part of the variety and nothing to remove.
  • For the lightest roast, a small pinch of bicarbonate of soda in the parboil water helps break down the surfaces for extra crunch.
  • If any patch of skin looks green, cut it away generously before cooking.

Treat your King Edwards like the heirloom they are and they will reward you. Keep them in a cool, dark spot such as a pantry or cupboard away from sunlight, since light brings on greening and warmth speeds up sprouting. Do not refrigerate them, as cold converts the starch to sugar and throws off both flavour and texture. Skip sealed plastic too, because these potatoes need to breathe, and the paper bag they arrive in does the job nicely. Keep them clear of onions, which push each other to spoil faster. Stored well, fresh King Edward will keep for around three weeks. If you spot a green tinge, simply cut it away generously and cook the rest as normal. When your order arrives, open the box straight away and move the potatoes to that cool dark spot.

A b o u t   K i n g   E d w a r d   P o t a t o e s

King Edward is one of Britain's great heritage potato varieties, instantly recognisable by its pale skin and distinctive pink blush. More than a century after it first appeared, it remains a much-loved variety, known for its full flavour and longstanding place in British cooking. It’s an iconic potato and one we’re particularly pleased to have in the Spud Sisters range.

King Edward dates back to the early 1900s and was named in honour of King Edward VII, which is how a field crop ended up with one of the most aristocratic names in the vegetable patch. More than a century later, it remains one of Britain's best-known heritage potato varieties.

Our King Edward potatoes are sourced from growers in Victoria and Tasmania, following the season to bring this classic heritage variety to our customers at its best.

King Edward is at its best across the cooler months, and typically is in season between February and September

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.

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