Prince of Orange Potatoes
IN SEASON

Prince of Orange Potatoes

Some potatoes taste like they have already been buttered. Prince of Orange is one of them. The flesh is a deep, golden yellow that hints at the richness inside, and the flavour follows through with a natural butteriness that needs very little help. Roast it whole in its skin, mash it golden, or boil it gently for a warm salad. This is a specialty spud for the plate that matters.

$9.80 / kilo

A b o u t   P r i n c e   o f   O r a n g e   P o t a t o e s

Open up a Prince of Orange and the flesh is a properly deep golden yellow, the kind of colour that promises flavour and then delivers it. There is a natural butteriness here that shows on the plate, a richness most potatoes can only borrow from whatever you add to the pan.

The texture is smooth and slightly waxy, which makes it a graceful all rounder, lovely roasted whole in the skin, golden when mashed and elegant boiled into a warm salad. The one job to hand elsewhere is chips, where a high starch variety will serve you better.

We stock Prince of Orange for cooks who notice the difference flesh colour makes. It sits alongside our other golden heritage potatoes, a touch waxier than the floury Mayan Gold, which makes Prince of Orange the better choice for boiling and warm salads.


That deep yellow flesh comes from carotenoids, the same antioxidant pigments that make carrots orange, so the colour is doing nutritional work as well as looking good.


Prince of Orange's deep yellow flesh signals carotenoids, the same antioxidant family found in carrots, and its richly coloured flesh carries more antioxidant value than a plain white potato. A medium potato holds more potassium than a banana, supporting healthy blood pressure, alongside vitamin C and B6 for immune function and energy metabolism. It offers dietary fibre, especially with the skin left on, is naturally gluten free, and cooked and cooled, it develops resistant starch that feeds beneficial gut bacteria.


Prince of Orange is in season from December to August, one of the longer windows in the range, spanning summer through to late winter.

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 s   &   P r e p a r a t i o n


The signature method. Leave them whole or halve larger ones, toss in olive oil and salt, and roast at 200C for 35 to 45 minutes. The skin crisps while the golden flesh stays rich and creamy inside.


Boil until just tender, drain and steam dry in the pot for a minute before mashing. The natural butteriness means you need barely any added butter to get a luxurious, golden mash. Keep the mixing gentle.


Cover with cold salted water and cook for 18 to 22 minutes until just tender. The slightly waxy flesh holds together well, making it ideal for a warm salad dressed while still warm.


Steam whole or halved for around 15 to 20 minutes until just tender. This keeps the golden colour and natural butteriness concentrated in the flesh, and suits Prince of Orange's slightly waxy texture well.


No need to peel, the golden skin is thin and part of the pleasure, so a gentle scrub is enough. Chips are not its strength, so for those reach for a high starch variety instead. If a green tinge appears, cut it away generously before cooking.


A cool, dark cupboard keeps Prince of Orange at its golden best, away from the light that greens a potato. Keep it clear of the fridge, where cold turns the starch to sugar and dulls that buttery character. Store it in its paper bag rather than sealed plastic so it can breathe, and keep it away from onions, which speed spoiling for both. It will keep for around two weeks in good conditions. The golden skin sits between pale and dark, so a green tinge is reasonably easy to spot, but if any patch looks greenish, cut it away generously before cooking. When your order arrives, open it promptly and move the potatoes somewhere cool and dark.

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!

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Farmers market stall attendance

Speaking to the Spud Sisters themselves about the right spud for you

Naturally sustainable

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