Pink Fir Apple Potatoes
IN SEASON
Pink Fir Apple Potatoes
IN SEASON
Pink Fir Apple Potatoes
IN SEASON

Pink Fir Apple Potatoes

Pink Fir Apple potatoes are a heritage fingerling with a distinctive knobbly shape and pink-tinted skin over firm, creamy yellow flesh. Their low-starch, waxy texture holds together beautifully through boiling and steaming, making them exceptional for warm salads, but they’re far from limited to gentle cooking. Pink Fir Apple also roasts, sautés and fries beautifully, developing a golden exterior while remaining dense and creamy inside.

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$9.00 Per Kilo

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

Pink Fir Apple Potatoes
$9.00

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 signature use. Boil whole and skin on until just tender, around 18 minutes depending on size, then drain and let the steam escape for a minute. Dress while still warm so the flesh drinks up the flavour. A good olive oil, a little vinegar or lemon, soft herbs and seasoning is all it needs.

Cover with cold salted water, bring to the boil and cook for around 18 minutes. Test with a skewer, which should slide in with a little resistance. Boiling skin on keeps the flavour in the flesh, so resist cutting them first.

Steam whole for around 20 minutes. This is the gentlest method and keeps the flesh firm and intact, ideal before dressing for a salad or serving simply with butter and chives.

Pink Fir Apple makes a uniquely delicious roast potato. Halve, toss in olive oil and salt and roast until deeply golden. Like Kipfler, the result is different to a high-starch roaster: rather than a fluffy centre, the flesh remains beautifully dense and creamy beneath the golden exterior.

Pink Fir loves a hot pan.

Its firm, waxy flesh holds together beautifully, so it turns golden and crisp at the edges without ever falling apart.

Boil or steam the potatoes until just tender, let them cool a little, then slice into thick coins, skin and all.

Fry in butter or a good oil until golden on both sides, and toss through garlic, thyme and a pinch of sea salt near the end.

The nutty flavour deepens as it caramelises, and those crisp buttery coins are hard to stop eating.

Lovely alongside steak, a piece of fish, or a couple of fried eggs.

There is no need to peel Pink Fir Apple. The thin pink-tinted skin is part of the character of the variety, so a gentle scrub is usually all that's needed.

Cook whole, halved or cut into even pieces depending on the dish. Their firm, waxy texture holds together beautifully.

The naturally knobbly shape is characteristic of Pink Fir Apple and nothing to trim away.

Cut away any green areas generously before cooking.

A b o u t   P i n k   F i r   A p p l e   P o t a t o e s

Pink Fir Apple is one of those varieties that develops a genuinely devoted following. Its knobbly fingerling shape and pink-tinted skin make it instantly recognisable, but it’s the rich, buttery flavour and beautifully dense, creamy texture that keep people coming back to it.

It has long been a favourite with chefs and customers who know their potatoes, and plenty actively seek it out over more familiar fingerlings such as Kipfler. It's a variety we're particularly passionate about at Spud Sisters and one we love introducing to people who haven't tried it before.

Comparison
Pink Fir Apple and Kipfler are both excellent waxy fingerlings with dense, creamy flesh and similar cooking strengths. Kipfler is the more familiar of the two, while Pink Fir Apple has its distinctive knobbly shape and rich flavour, with a particularly loyal following among chefs and customers who seek it out specifically.

Pink Fir Apple is a British heritage variety dating back to the mid-1800s. Its distinctive knobbly, finger-like shape has remained part of the variety for generations, with specialist growers helping preserve it long after more uniform commercial potatoes became the norm.

Pink Fir Apple is a genuinely special heritage fingerling with rich flavour, beautiful texture and a devoted following. It's particularly loved by chefs and customers who know the variety, and it's one we actively champion within the Spud Sisters range.

Our Pink Fir Apple potatoes are sourced from growers in Ballarat and Gippsland, Victoria, following the season to bring this much-loved heritage variety to our customers at its best.

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!