Gatsby Potatoes
IN SEASON

Gatsby Potatoes

Gatsby is a seriously good chipping potato, with medium-high to high starch and a naturally large size that makes it ideal for chunky chips and wedges. It crisps beautifully while staying fluffy inside, and is also an excellent choice for roasting and a light, fluffy mash.

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$6.50 Per Kilo

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

Gatsby is a great chipping potato. Its naturally large size makes it particularly good for cutting into thick, chunky chips, while the starchy flesh gives you a crisp golden outside and fluffy centre. Cut evenly, rinse away excess surface starch and dry thoroughly before frying. For the best result, cook twice: first at a lower temperature to cook the potato through, then finish at a higher heat until crisp and golden.

Gatsby’s large size makes it ideal for generous wedges. Cut into even pieces, toss in oil and season well, then roast at high heat until deeply golden outside and fluffy through the centre.

Gatsby is an excellent roasting potato. Parboil until the edges begin to soften, drain and steam dry well, then rough up the surfaces before roasting in hot oil until crisp and golden. The starchy flesh gives you a fluffy centre rather than the denser finish of a waxy variety.

Gatsby makes a beautifully light, fluffy mash. Boil gently until tender, drain and steam dry well, then mash with butter and warm milk. Keep a light hand for the best texture.

Gatsby can grow particularly large, making it ideal for cutting into chunky chips and wedges. For chips, rinse the cut potato to remove excess surface starch, then dry thoroughly before frying. For roasting and mash, allow the potatoes to steam dry after boiling or parboiling for the best texture.

Gatsby is a starchy variety and can break apart when boiled, so choose a waxy potato if you need the pieces to remain intact

Gatsby potatoes are naturally gluten free and provide potassium to support healthy blood pressure, vitamin C for immune function and vitamin B6 to support energy metabolism.

They also provide dietary fibre, particularly when eaten with the skin on, while cooked and cooled potatoes develop resistant starch that supports beneficial gut bacteria.

A b o u t   G a t s b y   P o t a t o e s

Gatsby is one of those potatoes that can make an impression before you’ve even cooked it. The tubers can grow seriously big, giving you plenty of length and size to work with for chunky chips and generous wedges.

It’s a strong starchy variety with yellow flesh and a fluffy texture, and one we particularly rate for frying and roasting. For us, Gatsby has earned its place in the range as a great chipping potato with plenty of character. There’s a reason we like to call it the Great Gatsby.

Gatsby was developed as a chipping variety, bred to produce the large tubers and starchy flesh needed for great chips. Known for growing to an impressive size, it’s a variety that lives up to its name and one we particularly value for chunky chips and wedges.

Grown in Victoria and harvested through its seasonal window from March to September.

Gatsby is in season from March to September, making it the natural choice for the cooler months.

We stock Gatsby because it’s a great chipping potato. Its naturally large size and starchy, fluffy flesh make it particularly good for chunky chips and wedges, while it’s also an excellent roasting potato. Around here, we like to call it the Great Gatsby.

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
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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
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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

 

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.

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