Purple Bliss Potatoes
IN SEASON

Purple Bliss Potatoes

Purple Bliss potatoes have deep purple skin and vibrant purple flesh, with a waxy texture that stays firm and holds its shape when cooked. The colour makes it particularly striking in salads and simple sides where the potato remains visible, while boiling and steaming suit its dense texture beautifully. Grown in Tasmania, Purple Bliss is more of a specialty variety for us rather than one we carry consistently throughout the season.

JanuaryJuneDecember
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$9.50 Per Kilo

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

Purple Bliss Potatoes
$9.50

P u r p l e   B l i s s   P o t a t o e s   Q u i c k s c a n

A single green rosemary sprig with a brown stem, isolated on a white background with a soft shadow cast to the left.
Feature
Details
  • Texture
  • Flavour
  • Starch
  • Skin
  • Flesh
  • Best for
  • Grown
  • Season
  • Waxy, dense, firm
  • Earthy
  • Low
  • Deep purple skin
  • Deep purple flesh
  • Potato salads, boiling, steaming
  • Tasmania
  • January to August (limited availability)

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 hero method for Purple Bliss. The waxy flesh holds its shape through cooking and dressing, and the deep purple colour carries through warm and cold salads alike. Boil or steam gently, cool slightly, and dress while still warm so the potatoes take on the flavour of the dressing.

Purple Bliss boils beautifully. Simmer gently until tender, usually 15 to 20 minutes depending on size, and keep the skin on to hold the colour and shape. The flesh stays firm and intact, ready for salads or serving simply with butter and salt.

Steaming suits the dense, waxy texture and is one of the simplest ways to showcase this variety. Steam whole or halved until tender, generally 20 to 25 minutes, and serve with little more than good olive oil or butter to let the colour and flavour lead.

Roasting produces a firm, dense result with golden edges and a rich, waxy interior. Cut into even pieces, toss in oil and roast at a high heat, turning once or twice for even colour.

Purple Bliss has naturally purple flesh running through the potato, so methods that leave the potato whole, halved or in defined pieces are a good way to show it off. Its waxy texture holds together well through boiling and steaming, making it particularly useful where you want the potato to retain its shape.


Purple skin and purple flesh both like the dark, so a cool, dry cupboard or pantry is exactly right. Keep it out of the fridge, because cold turns the starch to sugar and dulls both the flavour and the texture. Leave it in the paper bag it arrives in rather than sealed plastic, since potatoes need to breathe, and keep it well away from onions, which speed up spoiling on both sides. Purple Bliss will hold for around two weeks in good conditions. Because the skin is already dark, greening from light exposure can be tricky to spot, so if any patch looks yellowish green, cut it away generously before cooking. When your order arrives, open the box straight away and move the potatoes somewhere cool and dark.

A b o u t   P u r p l e   B l i s s   P o t a t o e s

Purple Bliss is a specialty Tasmanian potato with deep purple skin and vibrant purple flesh running through the centre. Its colour is what immediately catches your attention, but underneath that it has the dense, firm texture of a waxy potato, making it particularly good for salads, boiling and steaming.

It isn't a variety we carry consistently and tends to come into the Spud Sisters range more selectively or when specifically requested. For chefs and home cooks looking for a waxy purple potato, though, it gives us another very distinctive option to source.

The deep purple comes from anthocyanins, the same antioxidant pigment family found in blueberries and red cabbage, and it is concentrated right through the flesh rather than just the skin.

Purple Bliss originated in Idaho in the United States and was introduced to Tasmania as tiny tissue-culture plantlets by a specialist potato grower. After several years building up the seed stock, it reached commercial production in Tasmania around 2015. Its intensely purple skin and flesh helped establish it as one of the more distinctive specialty varieties grown in the state.

Purple Bliss is in season from January to August, spanning summer through to late winter.

Purple Bliss gives us a waxy purple-fleshed option for customers looking for something particularly distinctive. We don't carry it consistently, but source it selectively when available or for specific requests.

S p u d   S i s t e r s   R a v e   R e v i e w 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

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

Majority of our Australian gourmet potato varieties are rare and hard to find. They may occasionally appear at specialist green grocers or farmers markets, but stock is often inconsistent and is rarely, if ever, at supermarkets.

If you need a specific potato 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.

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 under 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!

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.