Midnight Pearl Potatoes
IN SEASON
Midnight Pearl Potatoes
Midnight Pearl Potatoes

Midnight Pearl Potatoes

Small, dark and quietly impressive, Midnight Pearl is the antioxidant-packed, chat sized member of the purple family. These little potatoes are made for the tray, washed, tumbled in olive oil and roasted whole until the dark skins blister and the purple flesh turns creamy. They look like real effort went in. They take almost none.

$9.50 / kilo

A b o u t   M i d n i g h t   P e a r l   P o t a t o e s

Where the bigger purples want to be sliced or mashed, Midnight Pearl wants to stay whole. Its small chat size and waxy leaning flesh make it the natural choice for tray roasting, the kind of dish where you barely lift a finger and still end up with something that looks considered.

The dark skin is thin and crisps nicely, the flesh is creamy with a mild, earthy flavour, and the whole thing keeps its shape beautifully whether roasted or boiled. There is no peeling, no fuss, just a rinse and into the pan or the pot.

Like its purple relatives, Midnight Pearl owes its colour to anthocyanins, the antioxidant pigment also found in blueberries and red cabbage, and because you eat these little ones whole, skin and all, you get the full benefit.

We keep Midnight Pearl on the list for cooks who want purple drama without committing to a showpiece. It is the easy, whole roast option next to the larger and sliceable

Grown in Victoria and sent fresh rather than stored cold for months on end. Small chat potatoes are at their sweetest and creamiest soon after harvest, so a short trip to your kitchen is the whole point.

Midnight Pearl gets its deep purple colour from anthocyanins, the same antioxidant pigment found in blueberries and red cabbage, giving it a higher antioxidant load than standard white or yellow potatoes. Eaten skin on, as chats usually are, they deliver good dietary fibre alongside potassium for healthy blood pressure and vitamin C and B6 for immune function and energy metabolism. They are naturally gluten free, and cooked and cooled, they develop resistant starch that feeds beneficial gut bacteria.

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

The signature method. Wash, leave whole, toss with olive oil, salt and a few herbs, and roast at 200C for 30 to 40 minutes until the skins crisp and the insides turn creamy. No parboiling needed for chats this small.

Cover with cold salted water, bring to the boil and cook for 12 to 18 minutes until just tender. They hold their shape well, so they are ideal served whole alongside simply cooked proteins.

Boil whole until just tender, halve while still warm and dress straight away. The waxy flesh keeps each piece intact and soaks up a vinaigrette nicely.

Boil whole until just tender, then flatten gently with the back of a fork or a mug. Pan fry in oil or butter until the edges crisp and the purple flesh peeks through. The waxy texture holds together through the smashing and frying, and the colour makes for a striking side dish.

No need to peel, and no need to cut. The thin dark skin is part of the appeal and carries the antioxidant pigment, so a gentle scrub is all that is required. Mashing is not their strength, the texture is too waxy, so keep them whole. If a green tinge appears, trim it away before cooking.

These small purple chats want a cool, dark cupboard, which their dark skin happens to enjoy too. Keep them out of the fridge, since cold turns starch to sugar and muddles the flavour. Leave them loose in their paper bag so air can move around them, never sealed plastic, and store them clear of onions, which speed up spoiling on both sides. Midnight Pearl will keep for around two weeks in good conditions. Greening from light is genuinely hard to spot on such dark skin, so if a patch looks dull yellowish green, simply cut it away before cooking. When your order lands, open it promptly and tip the potatoes into a cool, dark spot.

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

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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!