Nicola Potatoes

Appearance

Unwashed

Washed

$7.00 / kilo

A b o u t N i c o l a P o t a t o e s

Nicola is the secret favourite among home cooks who actually know their potatoes.

Yellow fleshed, low in starch, and waxy enough to hold together through any method that does not ask it to collapse. Where a floury potato falls apart in the pot, Nicola keeps its edges, which is exactly what you want in a salad bowl.

The sisters run Nicola through the year, but the one to watch for is the new season stock, freshly dug in late autumn.

The skin comes in paper thin and the flavour turns sweeter, and once that window opens it does not stay open long. The customers who know simply wait for it.

DID YOU KNOW? New season Nicola is the same variety as the year round bag, just freshly dug. The paper thin skin and sweeter flavour come from the youth of the potato, not a different plant.

Nicola is suitable for the easy end of the week, the midweek dinner, the weekend lunch, the picnic, and above all the potato salad.

Boil it, dress it while it is still warm, and let it soak up the flavour without going to mush.

For a showier, finger shaped salad potato at a dinner party you might switch to Kipfler Potatoes, but for the forgiving weeknight salad Nicola is the easier hero.

Naturally gluten free and suitable for coeliac and gluten intolerant diets
Vegan friendly and naturally low in fat
The yellow flesh points to carotenoids, the same antioxidant family found in carrots
Good potassium to support healthy blood pressure
Moderate vitamin C for immune function
Lower glycaemic index than the floury varieties, for slower and steadier energy
Dietary fibre, with more of it when you keep the thin skin on

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

This is where Nicola shines.

Boil whole and skin on in salted water for 15 to 18 minutes until just tender, drain, then dress while still warm so the flesh drinks in the dressing. Capers, mustard and a good oil are all it needs.

Cover with cold salted water, bring to the boil, and cook for 15 to 18 minutes skin on.

Test with a skewer, you want a little resistance. Nicola holds its shape, so it will not break up in a side dish.

Toss small whole Nicola in olive oil and sea salt and roast at 200C for around 30 minutes.

The waxy flesh stays creamy inside with lightly crisped skin, rather than turning fluffy.

Slice thin and layer with stock and cream.

Nicola holds its layers neatly instead of dissolving, so the bake keeps its structure.

Steaming is the gentlest way to cook a Nicola, and it lets that buttery, waxy flesh keep all its flavour rather than surrendering it to the water.

Scrub them, leave the skins on, and steam whole or halved over simmering water for around 15 to 20 minutes until a knife slides through easily.

They come out firm, golden and intact, ready to be tossed in butter and herbs, folded through a salad, or served just as they are alongside fish or roast chicken.

Simple, honest, and the best way to taste exactly what makes Nicola special.

No need to peel, the thin skin cooks beautifully and adds to the dish.

With new season Nicola the skin is so fine it would be a shame to peel it at all.

Scrub gently, and if any green tinge shows, cut it away before cooking.

Nicola does not mash or chip well, so for those jobs reach for a floury variety like Maris Piper.

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!