Sebago Potatoes
IN SEASON
Sebago Potatoes
IN SEASON
Sebago Potatoes
IN SEASON

Sebago Potatoes

You have probably been eating Sebago potato your whole life without knowing its name. This is the white potato that built the Australian dinner table: fluffy enough for a proper mash, sturdy enough to crisp into a real chip, and the classic jacket potato. Clean, neutral, and always dependable.

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$7.00 Per Kilo

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Sebago Potatoes
From $7.00

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

Cut thick and soak in cold water for 30 minutes to wash off surface starch. Twice cook for the crispest result, a first gentle fry to cook through, a rest, then a second hotter fry to crisp and colour. Sebago's medium high starch is what gives you that fluffy inside under a crunchy shell.

Boil whole in their skins, then peel once cool enough to handle and mash with butter. Keep a light hand, or use a ricer. A food processor will turn Sebago gluey in seconds, so never go near one.

Prick all over with a fork, rub the skin with olive oil and sea salt, and bake at 200°C for around 60 to 90 minutes, depending on size, until the skin is crisp and the inside is fluffy. This is the classic Australian jacket potato.

Parboil for around 10 minutes first, then roast at 220C for 40 to 50 minutes, turning once, for crisp edges and a soft centre.

Sebago is also a good choice for gnocchi, particularly when Blue Moon isn't available. Because it holds so little moisture, you need far less flour to bring the dough together, which is what gives you gnocchi that turn out light and pillowy rather than heavy. Steam or bake the potatoes whole so they stay dry, pass them through a ricer while warm, then fold through flour, egg and a little salt with a gentle hand. Roll, cut, and drop into simmering water until they float. Finish in browned butter and sage, or a slow cooked ragù.

Keep the skin on for roasts and jackets, where it crisps well, and peel for the cleanest white mash.

For chips and gnocchi, keep the flesh as dry as you can. Soaking and drying for chips, and steaming or baking rather than boiling for gnocchi.

The pale skin makes any green tinge easy to spot, so check and cut it away before cooking.

A b o u t   S e b a g o   P o t a t o e s

The Sebago is Australia's most widely planted potato, and there is a reason it ended up on so many plates. Neutral flavour, dependable texture, and a willingness to handle every method that matters in a home kitchen. Chips, mash, roast, jacket. It does not show off. It just delivers.

The sisters are particular about where their Sebago comes from. The version that sits in a plastic bag at the supermarket has often spent months in cold storage, and you can taste it. The flesh turns wet and the chip never crisps. We’re positive you’ll taste the difference with our Sebago, the gap between a decent chip and a properly crunchy one.

Sebago and Dutch Cream are two Australian staples, but they offer very different textures. Sebago is starchier, lighter and fluffier, while Dutch Cream is waxy, dense and creamy. Choose Sebago when you want a fluffy mash or crisp finish, and Dutch Cream when you want richness or a potato that holds its shape.

Grown in Victoria and harvested fresh, then sent straight to you rather than held in cold storage. The sebago potato is typically grown between January and September.

Originally bred in the United States, Sebago found a natural home in Australia and went on to become one of the country’s most widely grown and recognised potatoes. It has been a staple of the Australian fresh market for generations and remains a classic for good reason.

Sebago is a benchmark Australian staple and a variety we always want in the range. Fresh, well-grown Sebago is dependable, versatile and delivers the classic fluffy texture people expect from a great white potato.

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
Blue Moon Potatoes

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
Maris Piper Potatoes

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!