Gippy Gold Potatoes
IN SEASON

Gippy Gold Potatoes

Grown in the dairy country of Gippsland, east of Melbourne, Gippy Gold is golden, buttery and subtly  rich. A starchy, yellow fleshed potato that crisps up golden outside and stays fluffy within, and is full bodied throughout, this is the one to reach for when you want proper chips. Brilliant in the fryer, generous on the fork, and as local as a weeknight dinner gets.

JanuaryJuneDecember
LowMediumHigh
Appearance
$7.00 Per Kilo

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

Enter your email address below to be notified when this product is back in stock.

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

This is Gippy Gold's moment.

Peel or leave the skin on, cut into even chips, and soak in cold water for around 30 minutes to rinse off surface starch.

Drain and dry thoroughly.

For the crispest result, fry twice: once at a lower heat to cook them through, then again hotter to crisp and colour.

The high starch flesh gives you a shatteringly crisp outside and a fluffy centre.

Salt straight away and serve.

Cut into even pieces and parboil for around 10 minutes.

Drain, rough up the surfaces in the pan, toss in hot oil and season.

Roast at 220C for around 45 minutes, turning once.

The starchy flesh crisps hard on the outside and stays fluffy within, exactly what a good roast potato should do.

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

Gippy Gold makes a light,creamy, fluffy mash with plenty of flavour. Boil whole in their skins until tender, drain, and let them steam dry in the pot for a minute before mashing. Add warm milk and butter and go gently, as the starch turns gluey if you overwork it. For a dense, creamy mash, Dutch Cream is the variety to reach for.

  • The high starch is what makes this restaurant technique work. Allow prep time, as this runs across several stages.
  • Cut into thick chips and simmer gently in salted water until just tender but still holding together.
  • Drain and let them steam dry, then chill in the fridge until cold and dry on the surface.
  • Fry once at a lower heat to cook them through without colour, drain and chill again. Then fry a final time in hot oil until deep golden and glassy. The result is a chip with a shattering crust and a light, cloud like centre.

No need to peel, as the thin golden skin is good eating and adds fibre, so a gentle scrub is often all you need.

For the crispest chips, do peel and soak the cut chips in cold water to draw out surface starch, then dry them well before they hit the oil.

The drier the chip, the crispier the finish.

Cut away any green patches generously before cooking.

A b o u t   G i p p y   G o l d   P o t a t o e s

Gippy Gold comes from Gippsland, the green dairy country that rolls east of Melbourne, and the place is half the story. The rich soil and reliable water of the region give this variety a buttery, golden character with real depth of flavour.

The yellow flesh is high in starch, which is the secret to what it does best. Cook it hot and it turns crisp and golden on the outside while staying light and fluffy within, exactly what you want from a proper chip or a good roast. This is a spud that rewards a hot pan and a bit of oil.

Gippsland is one of Victoria's great food and farming regions, best known for its dairy, though this golden all rounder proves the region grows more than good butter.

It is a region the sisters know well, and we stock Gippy Gold for cooks who want a flavoursome, dependable everyday potato with genuine local provenance,

Carotenoids: the golden yellow flesh points to carotenoids, the antioxidant family also found in carrots

Potassium rich: a medium potato carries more potassium than a banana, supporting healthy blood pressure

Vitamin C and B6: useful for immune function and everyday energy

Naturally gluten free and vegan friendly: suitable for coeliac and gluten intolerant diets

Resistant starch: cooked then cooled, it forms resistant starch that feeds beneficial gut bacteria

Naturally low in fat: the buttery character is the potato's own, before you add a thing

Grown in Gippsland, east of Melbourne, then sent on to you fresh soon after harvest rather than stored cold for months. The short trip is how that buttery, golden character reaches your kitchen at its best.

Gippy Gold has strong roots in Gippsland, one of Victoria’s great farming regions. It’s a potato with a real connection to the country it comes from and has quickly become a standout in the Spud Sisters range.

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.

Explore Markets

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!