Kennebec Potatoes
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Kennebec Potatoes

Kennebec potatoes have a thin brown skin over almost translucent white flesh, and a high starch, low moisture texture that was bred for exactly the kind of high heat cooking a good chip demands. Fried, they come out with a genuine crunch. Roasted, they build a crust with real character. Grated and pan fried, the starch holds a hash brown together and crisps it evenly.

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$7.00 Per Kilo

Prices in AUD. Tax included. Shipping calculated at checkout.

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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

Kennebec makes an excellent chip. Its medium-high starch gives a crisp exterior and fluffy centre, whether fried or oven cooked.

Parboil before roasting, then rough up the edges and finish in hot oil. The floury flesh gives you a crisp golden exterior with a fluffy centre.

Kennebec is excellent baked whole. The skin crisps while the white flesh becomes soft and fluffy, making it a great jacket potato.

The high starch content makes Kennebec one of the better varieties in the range for this. Grate raw, squeeze out as much moisture as possible in a clean towel, season, then fry in butter or oil over medium high heat. The starch helps the hash brown hold together and crisp evenly.

Leave the thin skin on, cut into wedges and roast or fry until golden. The medium-high starch gives good crispness while keeping the centre fluffy.

The thin brown skin can be left on for roasting, wedges and whole baked potatoes. For chips, peel or leave the skin on depending on the finish you want. As a floury, medium-high starch variety, Kennebec benefits from being allowed to steam dry after parboiling before roasting.

A b o u t   K e n n e b e c   P o t a t o e s

Kennebec takes its name from the river that runs through Maine, in America's potato growing heartland. The USDA released it in 1948, bred specifically to meet the demands of the growing chip and fry industry, and within a few decades it had become the primary chip processing variety across the United States and Canada, the potato behind a generation of the definitive American crisp. Its high starch, low moisture and thin skin made it the industry's default for exactly the kind of high heat cooking a good chip demands.

Kennebec is a proper old-school potato. Thin brown skin, white flesh, a fluffy texture and, most importantly, plenty of flavour. It’s the kind of classic variety that reminds you why some potatoes have stuck around for generations. Its medium-high starch gives it plenty of versatility in the kitchen. It makes excellent chips, a beautifully golden roast and a great whole baked potato, with that soft, fluffy centre you want from a floury variety. We keep Kennebec in the range because it’s simply a very nice potato. It may not have the unusual colour or shape of some of our specialty varieties, but what it lacks in showiness it makes up for in flavour and old-school potato character.

Kennebec is an American variety released in the late 1940s and named after Maine’s Kennebec region, an area with a long potato-growing history. It became particularly well known for its frying qualities and went on to be grown internationally. Decades later, it remains a classic variety valued for its fluffy texture, versatility and flavour.

Grown in Victoria and dispatched fresh after harvest. Kennebec performs best in cool growing conditions, which suit the Victorian highlands well.

Kennebec is in season from March to July, the window when this cool climate variety is at its best.

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
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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.

 
FIND A MARKET
 

Trust us, it's worth ordering before you need it!