Blue Moon Potatoes
IN SEASON
Blue Moon Potatoes
IN SEASON
Blue Moon Potatoes
IN SEASON

Blue Moon Potatoes

Deep blue-purple skin over rich golden flesh, and one of the best gnocchi potatoes around. Blue Moon potatoes bake down to a dry, workable flesh, exactly what good gnocchi asks for, while the same texture gives you great chips, crisp wedges and an exceptional Greek-style roast. 

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$7.00 Per Kilo

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

Blue Moon Potatoes
$7.00

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

Blue Moon is one of our go-to potatoes for gnocchi. Bake whole rather than boiling to keep excess moisture out, then scoop and rice the flesh while still warm.

Its dry, workable flesh makes it ideal for bringing together with minimal flour for light, tender gnocchi. Work the dough gently for the best result.

Place whole potatoes on a tray and bake at 200°C for 50–60 minutes. The skin becomes slightly crisp and the interior fluffy and golden. Serve split with butter, sour cream, or as a base for loaded potatoes.

Cut into thick wedges, toss in olive oil, season with salt, pepper, and your herb of choice. Roast at 210°C for 35–40 minutes, turning once. The purple skin gives wedges a striking presentation that standard varieties simply can't match.

Cut into wedges or halve, toss in olive oil and season well. Roast at 200°C for 35–45 minutes. The purple skin holds its shape and develops a slightly caramelised exterior while the golden flesh stays moist inside. For a Greek style roast, add lemon juice, garlic, oregano, and a splash of chicken stock to the tray.

Boil in salted water for 20 to 25 minutes until just tender. Drain well and steam dry in the pot before mashing. The result is a rich, light, and fluffy mash, golden in colour and satisfying.

The blue/purple skin is edible and worth keeping in most applications, it's where a significant portion of the nutritional value lives.

Blue Moon flesh turns a warm golden colour when cooked, don't expect the purple to carry through to the flesh.

If any green tinge appears on the skin, cut it away generously before cooking. It can be harder to spot against the purple, look for a yellowish green discolouration. Standard advice for all varieties; caused by light exposure.

A rustic overhead shot of a bowl of gnocchi with spinach and pine nuts on a dark wooden table, styled with a blue-and-white checkered napkin and a small bowl of pine nuts.

A b o u t   B l u e   M o o n   P o t a t o e s

Blue Moon is one of our core varieties and a firm favourite with chefs and home cooks alike. Beneath its distinctive blue-purple skin is golden flesh with a medium-high starch content and exceptional cooking qualities.

It’s particularly prized for gnocchi and Greek-style roasting, while its ability to crisp beautifully and stay fluffy inside also makes it excellent for chips, wedges and baking.

Anthocyanins The compound responsible for the purple pigment in the skin and are a powerful antioxidant in the same family found in blueberries, red cabbage, and red wine.

Anthocyanins have been associated with reduced inflammation and improved heart and cognitive health in research studies. Eating the skin maximises this benefit.

Antioxidant advantage purple skinned potato varieties carry a higher antioxidant load than standard white or yellow skinned varieties, making Blue Moon one of the more nutritionally interesting potatoes in the range

Potassium Supports healthy blood pressure and cardiovascular function

Vitamin C and B6 Immune support and energy metabolism

Dietary fibre Particularly when eaten skin-on

The deep purple skin is striking enough on its own, but cut one open and the contrast with the rich golden flesh inside is genuinely dramatic. It's a variety that's as interesting to look at as it is to cook with.

Not all blue potatoes are Blue Moon. Supermarkets often sell blue and purple-skinned potatoes under broad or interchangeable names, with Royal Blue commonly confused with Blue Moon despite being a different variety altogether.

The Blue Moons we source are in a class of their own, selected for exceptional quality, flavour and character. Once you’ve cooked with a true Blue Moon, there’s really no comparison.

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!