Andean Sunrise Potatoes

Andean Sunrise carries thousands of years of Peruvian heritage in a single pink eyed potato, and there is genuinely nothing else like it in the range. The flesh is a deep golden, far richer than the pale to mid yellow you get from most varieties, and the flavour runs earthy, buttery and naturally sweet. It is waxy enough to hold its shape, so this is a potato for boiling whole, roasting whole and slicing into warm salads where the colour and character do all the work.

In 2020, Lennox Hastie, head chef and owner of Sydney's Firedoor, one of Australia's most respected restaurants, took a single bite of an Andean Sunrise potato and immediately suggested the grower enter it into the delicious. Harvey Norman Produce Awards. It won! It took home the NSW state award and Gold medal at the nationals. That's not a bad result for a potato.

The Andean Sunrise traces its lineage to the Phureja family, a group of potato varieties that originated in the Andean valleys of Peru and have been cultivated for around 6,000 years. The modern variety grown in Australia today was developed from that ancient lineage, selected and refined to bring those extraordinary flavour characteristics, the intense nuttiness, the vivid golden flesh, the exceptional carotene content, into a variety suited to Australian growing conditions. The result is something that tastes genuinely different to any other potato in this range.

The flesh is a remarkable deep yellow, almost orange, a natural indicator of its unusually high carotene content. The flavour is pronounced and nutty in a way that Dutch Cream, for all its creaminess, doesn't quite reach. And because of its fine cellular structure, it cooks approximately 30% faster than conventional potato varieties.

Once you've cooked one, the question becomes why you'd ever reach for a standard potato again.

The most nutritionally distinctive potato in the range
Andean Sunrise specifics:

• Exceptionally high carotene the vivid yellow/orange flesh is a direct indicator of very high beta carotene content, the same antioxidant found in carrots and sweet potatoes. This is the most carotene rich variety in the Spud Sisters range and genuinely sets it apart nutritionally from standard potato varieties
• Antioxidant profile carotenoids help neutralise free radicals and have been associated with eye health, immune function, and reduced inflammation in research studies
• Fine cellular structure the finer cell structure that makes Andean Sunrise cook faster also means it's more easily digestible than denser varieties
• Potassium supports healthy blood pressure and heart function
• Vitamin C and B6 immune support and energy metabolism
• Naturally gluten free
  

How to maximise carotene: The beta carotene in Andean Sunrise is fat soluble, meaning the body absorbs it more effectively when eaten with some fat present.

A roast with olive oil, or mash with butter, isn't just delicious: it's also the most nutritionally efficient way to eat this variety.

Andean Sunrise is the variety you bring out when the potato needs to be the talking point, not just a supporting act.

Roasted, the vivid golden flesh deepens in colour and the nutty flavour intensifies. Mashed, it produces something richer and more complex than a standard waxy variety, less neutral, more distinctive.

Because it cooks faster than most potatoes, it's also the smartest choice for a weeknight side when you're short on time but don't want to compromise on flavour. This is a potato that rewards whoever buys it, and makes a genuinely impressive gift for a foodie friend.

The vivid golden flesh is a characteristic of the variety, it will look more deeply coloured than any standard potato you've cooked before.

• Halve or cut into wedges.
• Toss in good olive oil, season generously, and roast at 200°C for 25–35 minutes (significantly less time than you'd expect).
• The vivid golden flesh deepens further in the oven and the natural sugars caramelise beautifully at the edges.
• The result is a roast potato with a flavour profile that stands entirely on its own.

• Boil gently in salted water for 15–18 minutes, again, faster than you'd expect.
• Drain well, steam dry, and mash while hot.
• The flesh mashes to a rich, deeply golden result with an intense, nutty flavour.
• Butter is almost optional, the potato has enough to say for itself.
• For the most luxurious finish, pass through a fine sieve or ricer rather than a traditional masher.

• Boil whole until just cooked through, 15–18 minutes.
• Press flat on a baking tray with the base of a glass, drizzle generously with olive oil, season well, and roast at 220°C for 20–25 minutes.
• The thin skin crisps beautifully while the interior stays dense and flavoursome.
• Finish with sea salt and fresh herbs.

• Place whole on a tray and bake at 190°C for 35–45 minutes.
• The quicker cook time makes this a practical option for weeknights.
• Split and serve with butter, crème fraîche, or as a base for simple loaded toppings.

• Pierce the skin, wrap in a damp paper towel, and microwave on high for 3–4 minutes, faster than any other variety.
• Rest for 2 minutes before serving.
• The flavour holds up remarkably well, which isn't always the case with a microwave.

• The thin skin is edible and worth keeping, it contributes to the overall flavour and the vivid golden colour of the dish.
• The flesh will be noticeably more deeply coloured than any standard potato variety, a rich yellow/orange.
• This is natural and a sign of the variety's high carotene content.
• Check for green tinge and cut away as you would with any variety. As the skin is pale, this is straightforward to spot.

A note on cooking time
Andean Sunrise cooks approximately 30% faster than conventional potato varieties due to its finer cellular structure.

Start checking for doneness earlier than you normally would. This is an advantage, but worth knowing so you don't overcook it.