Gippy Gold Potatoes

Gippy Gold comes from Gippsland, the green dairy country that rolls east of Melbourne, and the place is half the story. The rich soil and reliable water of the region give this variety a buttery, golden character with real depth of flavour.

The yellow flesh is high in starch, which is the secret to what it does best. Cook it hot and it turns crisp and golden on the outside while staying light and fluffy within, exactly what you want from a proper chip or a good roast. This is a spud that rewards a hot pan and a bit of oil.

Gippsland is one of Victoria's great food and farming regions, best known for its dairy, though this golden all rounder proves the region grows more than good butter.

It is a region the sisters know well, and we stock Gippy Gold for cooks who want a flavoursome, dependable everyday potato with genuine local provenance,

Carotenoids: the golden yellow flesh points to carotenoids, the antioxidant family also found in carrots

Potassium rich: a medium potato carries more potassium than a banana, supporting healthy blood pressure

Vitamin C and B6: useful for immune function and everyday energy

Naturally gluten free and vegan friendly: suitable for coeliac and gluten intolerant diets

Resistant starch: cooked then cooled, it forms resistant starch that feeds beneficial gut bacteria

Naturally low in fat: the buttery character is the potato's own, before you add a thing

Well this one is easy... it's grown in Gippsland, East of Melbourne, then sent on to you fresh soon after harvest rather than stored cold for months.

The short trip is how that buttery, golden character reaches your kitchen at its best.

This is Gippy Gold's moment.

Peel or leave the skin on, cut into even chips, and soak in cold water for around 30 minutes to rinse off surface starch.

Drain and dry thoroughly.

For the crispest result, fry twice: once at a lower heat to cook them through, then again hotter to crisp and colour.

The high starch flesh gives you a shatteringly crisp outside and a fluffy centre.

Salt straight away and serve.

Cut into even pieces and parboil for around 10 minutes.

Drain, rough up the surfaces in the pan, toss in hot oil and season.

Roast at 220C for around 45 minutes, turning once.

The starchy flesh crisps hard on the outside and stays fluffy within, exactly what a good roast potato should do.

Prick the skins, rub with oil and salt, and bake at 200C for around 75 minutes until the skin is crisp and the inside soft and fluffy.

Gippy Gold makes a light, fluffy mash rather than a dense creamy one.

Boil whole in their skins until tender, drain, and let them steam dry in the pot for a minute before mashing.

Add warm milk and butter and go gently, since the starch turns gluey if you over work it.

A note on boiling: Gippy Gold's high starch means it tends to soften and break apart in the pot, so it is far happier crisped, roasted or baked than boiled as a plain side.

Worth the effort, and a proper showstopper.

Gippy Gold's high starch is what makes this restaurant technique sing. If you're going to attempt this masterpiece - you'll need prep time - so probably not a weeknight quickie.

Cut into thick chips and simmer gently in salted water until just tender but still holding together.

Drain and let them steam dry, then chill in the fridge until cold and dry on the surface.

Fry once at a lower heat to cook them through without colour, drain and chill again.

Then fry a final time in hot oil until deep golden and glassy.

The result is a chip with a shattering crust and a fluffy, cloud like centre.

This is chip perfection, and Gippy Gold is built for it.

No need to peel, as the thin golden skin is good eating and adds fibre, so a gentle scrub is often all you need.

For the crispest chips, do peel and soak the cut chips in cold water to draw out surface starch, then dry them well before they hit the oil.

The drier the chip, the crispier the finish.

Cut away any green patches generously before cooking.