Sebago Potatoes

Appearance

Unwashed

Washed

$6.80 / kilo

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 Potatoes and Washington Potatoes are often confused. Washington is a Tasmanian grown white that can look similar on the plate, but it is a different variety entirely.

Grown in Victoria and harvested fresh, then sent straight to you rather than parked in cold storage for half a year. With a workhorse like Sebago, freshness is the whole argument. A fresh one crisps and fluffs the way the supermarket bag never will.

Sebago is available year round! A steady staple rather than a short window variety, which is exactly why it earns its place as the everyday spud.

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

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 200C for around 75 minutes until the skin is crisp and the inside is fluffy. This is the classic Aussie jacket spud.

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's fluffy, floury flesh is the secret to great gnocchi. Because it holds so little moisture, you need far less flour to bring the dough together, and that means 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.

No need to peel for chips, jackets or roasts, the skin crisps up nicely. Peel after boiling for the smoothest mash. If a green tinge appears on the skin, cut it away generously before cooking.

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!