OUT OF SEASON

Avanti Chat Potatoes

Appearance

Unwashed

Washed

$7.00 / kilo

A b o u t A v a n t i C h a t P o t a t o e s

"Chat potato" is one of those terms that gets used loosely in Australia. Walk into most supermarkets and the bag labelled "chats" or "baby potatoes" will contain whatever small sized potatoes happened to be in stock, often a generic variety harvested early, with no particular flavour pedigree to speak of.

Avanti Chat is different. Avanti is a specific early season European variety with firm, waxy yellow flesh and a bright, thin skin, bred for exactly the qualities that make a small potato worth eating whole including flavour concentration, shape integrity, and a skin so thin it becomes part of the dish rather than something to be discarded.

Harvested young, before the variety reaches full size, Avanti Chats have the characteristic sweetness and delicacy that only early season potatoes carry. As the season progresses and potatoes mature, that fresh sweetness fades. Chats catch it at its peak.

This is why chefs reach for a specific chat variety rather than generic baby potatoes. The difference shows up on the plate, in the way the skin blisters during roasting, the way the flesh holds together when smashed, the clean flavour that doesn't need much done to it to taste exceptional.

Small potato, solid nutritional credentials!

Thin skin = maximum fibre.

Eating Avanti Chats skin-on (which you should, at this size) delivers more dietary fibre per serve than peeled potatoes of the same variety

Early harvest, higher Vitamin C

New and early season potatoes typically contain higher levels of Vitamin C than fully matured stored varieties. The fresher the potato, the more nutritional value is retained

Lower starch, higher moisture

Early harvested potatoes have a lower dry matter content than mature potatoes of the same variety, which contributes to their delicate texture and slightly lower glycaemic response

Grown in Victoria, harvested early in the season and dispatched fresh. Avanti chat is a very early maturing variety, availability is seasonal and supply is limited compared to full-size varieties.

Avanti Chats are at their best when cooked whole, the small size is the point.

Boiled until just tender and smashed flat with olive oil and sea salt, they produce that specific contrast of crispy exterior and fluffy interior that larger potatoes can't quite replicate at scale.

In a potato salad, they hold their shape perfectly and absorb dressing while still warm.

On a BBQ, halved and grilled cut side down, they're one of the most effortless impressive sides you can put on the table.

Because the skin is thin enough to eat, there's almost no prep involved..... wash, cook, DONE!

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 turn up in restaurant kitchens right across Australia. From Melbourne's fine dining elite, to some of the country's most respected chefs, Spud Sisters are their go to source for gourmet potatoes.

Visually striking, technically reliable and full of flavour, they are grown to a standard a chef can build a dish around.

And here is the good bit... they are the exact same potatoes we send to your door.

There is no separate restaurant supply and no trade only batch. Whatever you are cooking tonight, you are starting with the same quality the professionals reach for. Restaurant results, your kitchen.

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

This is one of those varieties that occasionally appears at good green grocers and farmers markets, but stock is inconsistent and is rarely 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. 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.

Explore Markets

LOOK AFTER THEM

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.

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.

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

Boil whole in salted water for 18–20 minutes until just cooked through.

Drain and tip onto a tray lined with paper towel, letting them sit for a minute draws out excess moisture, which is what gets you a crispy result.

Transfer to an oiled baking tray, press flat with the base of a glass or a fork, and drizzle generously with olive oil.

Roast at 220°C for 20–25 minutes until the edges are deeply golden and the skin is blistered. Finish with sea salt, crème fraîche, or a simple herb dressing.

Start in cold salted water, bring to the boil, and cook for 18–22 minutes whole depending on size.

Check with a skewer or fork, you want clean entry with just a little resistance.

Don't overcook as a chat potato is at its best with a slight firmness still in the centre. Dress immediately while warm if using in a salad, warm flesh absorbs dressing better than cooled.

Steam whole for 15–20 minutes.

Excellent for preserving the fresh, delicate flavour of an early-season potato.

Serve simply with good butter, sea salt, and fresh herbs, this is the preparation that best showcases what Avanti Chats actually taste like.

Toss in olive oil and season well.

Roast at 200°C for 30–35 minutes, turning once halfway.

The thin skin blisters and crisps while the interior stays firm and creamy.

No need to parboil at this size.

Halve, brush with olive oil, and place cut-side down on a medium-high grill.

Cook for 12–15 minutes, turning once.

Simple and impressive, the char on the cut face against the firm interior is hard to beat as a side.

No peeling needed!

The thin skin is the best part in most preparations.

Aim for uniform size when cooking a batch

Avanti Chats are naturally small but vary slightly. Sort by size for even cooking.

As with all potatoes, cut away any green tinged skin before cooking.

Light coloured thin skin makes this straightforward to check.

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.

FIND A MARKET

Trust us, it's worth ordering before you need it!

Speciality & gourmet varities

Discover a selection of the nation’s finest locally grown potatoes.

Freshly harvested potatoes

Bringing the freshest potatoes straight to your doorstep and onto your plate.

Farmers market stall attendance

Speaking to the Spud Sisters themselves about the right spud for you

Naturally sustainable

Potatoes naturally use less water through production that most vegetables!