Mayan Twilight Potatoes
OUT OF SEASON

Mayan Twilight Potatoes

Mayan Twilight is one of the more unusual varieties in the Spud Sisters range, with its beautifully mottled red and gold skin making every potato slightly different from the next. With its South American heritage and distinctive appearance, it’s the kind of variety that shows just how diverse potatoes can be beyond the handful most of us grew up with.

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$12.00 Per Kilo

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

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M a y a n   T w i l i g h t   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
  • Type
  • Texture
  • Flavour
  • Starch
  • Skin Colour
  • Flesh Colour
  • Starchy, Gourmet
  • Fluffy, crispy, crunchy
  • Rich, Delicate, Earthy
  • High
  • Mottled red and yellow skin
  • Yellow Flesh

C o o k i n g   M e t h o d

Cut into even pieces, skin on, and parboil for around 8 to 10 minutes until the edges just start to soften. Drain well and shake in the colander to roughen the surfaces.

Roast in a hot oven, generally 200 to 220°C, with a good coating of oil, turning once. The starchy flesh delivers crisp golden edges and a soft, fluffy centre.

Cut into chips and rinse in cold water to remove surface starch, then dry thoroughly. For the best result, cook twice: blanch at around 140°C until tender, then fry at 180°C until deep golden and crisp. The naturally starchy flesh usually gives a crunchy shell and a light, fluffy interior.

Slice or dice into small, even pieces and cook in a hot pan with oil or butter over medium to high heat. Turn occasionally and allow 10 to 15 minutes until golden and crisp on the outside. A generous pan and a single layer will generally give the best colour.

Peel and cut into even pieces, then simmer gently for 15 to 20 minutes until tender. Drain well and let the steam escape for a minute before mashing with butter and warm milk. The high starch content produces a light, fluffy mash with minimal effort.

Bake whole with the skin on. Prick each potato a few times and bake at 190 to 200°C for around 45 to 60 minutes, depending on size. Mayan Twilight potatoes are generally on the smaller side, so start checking early; they're ready when a skewer slides through easily.

Cut into wedges or chunky pieces, skin on, and toss with oil and salt. Spread in a single layer and bake at around 200°C for 30 to 40 minutes, turning halfway, until deeply golden. Great for tray bakes where you want crisp edges with less oil than frying.

A b o u t   M a y a n   T w i l i g h t   P o t a t o e s

Mayan Twilight has its roots in South American potato varieties, where potatoes have been cultivated in extraordinary diversity for thousands of years. It was later developed for cultivation in the UK, bringing some of that distinctive South American heritage into a modern specialty variety. Today, it remains an unusual potato to find in Australia and a particularly special one to have in our range.

Carotenoids The golden flesh indicates the presence of carotenoids, the antioxidant family found in carrots and sweet potatoes; present at higher levels than standard white-fleshed varieties

Potassium Supports healthy blood pressure and cardiovascular function

Dietary fibre Particularly when eaten skin-on, which is the recommended approach for this variety

Anthocyanins in the red skin areas The red/pink patches in the parti-coloured skin contain anthocyanins, the same antioxidant family found in blueberries and red cabbage, with associations with anti-inflammatory benefit

Naturally gluten free

Resistant starch When cooked and cooled (potato salad being the ideal application), resistant starch develops and feeds beneficial gut bacteria

Mayan Twilight is a rare and distinctive variety that brings together striking appearance and excellent quality. We stock it because it gives our customers the opportunity to discover something genuinely different from the potatoes commonly available in Australia.

Cut into even-sized pieces for consistent cooking. Cook using high heat to make the most of its starchy texture and achieve crisp edges with a fluffy centre.

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
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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
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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.