Cranberry Red Potatoes
OUT OF SEASON
Cranberry Red Potatoes
OUT OF SEASON
Cranberry Red Potatoes
OUT OF SEASON

Cranberry Red Potatoes

Cranberry Red potatoes have red skin surrounding distinctive rosy pink flesh, with a waxy, dense texture that holds together beautifully when cooked. They’re particularly well suited to boiling, steaming and salads, where both their firm texture and unusual colour can shine. With only a very limited harvest each season, Cranberry Red is one of those varieties we only get our hands on for a short window each year.

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$9.50 Per Kilo

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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

Cranberry Red is particularly good in salads, where its waxy flesh holds its shape and the rosy colour remains visible on the plate. Boil or steam until just tender, then dress while still warm or allow to cool depending on the style of salad.

Bake whole at 200C for 50 to 60 minutes until the skin crisps and the flesh is fluffy. Split one open to reveal the pink interior at the table.

Any occassion calling for pink or multi-cloured themesd dishes - look no further.

Parboil for around 10 minutes, then toss in olive oil and salt. Roast at 200C for 35 to 45 minutes, turning once. The floury flesh gives crisp edges and a fluffy centre with a rosy tint inside.

Leave the skin on where possible to make the most of Cranberry Red's appearance. Cook gently when boiling or steaming so the waxy flesh stays intact. For salads, dress while warm if you want the potatoes to absorb more of the dressing.

For roasting and baking, leave the skin on for texture.

Avoid long boils in large volumes of water if you want maximum colour, as that is where pink flesh fades.

A green tinge is harder to see on a red skin, so if a patch looks dull or greenish, cut it away generously before cooking.

A cool, dark cupboard is the right home for Cranberry Red, keeping the red skin out of the light. Avoid the fridge, since cold turns the starch to sugar and changes how it mashes and roasts. Keep it in its paper bag rather than sealed plastic so it can breathe, and store it away from onions, which speed spoiling for both. It will keep for around two weeks in good conditions. On a red skin a green tinge from light can be a little harder to see than on a pale potato, so if any patch looks dull or greenish, cut it away generously before cooking. When your order arrives, open it promptly and move the potatoes somewhere cool and dark.

A b o u t   C r a n b e r r y   R e d   P o t a t o e s

Cranberry Red is one of the more unusual coloured potatoes in the Spud Sisters range, with red skin surrounding naturally rosy pink flesh. Cut one open and the colour runs through the potato, giving cooks something genuinely different to put on the plate.

Unlike some of our coloured starchy varieties, Cranberry Red is waxy, with a dense, firm texture that holds together beautifully when cooked. That makes it particularly good for salads, boiling and steaming, where the colour and texture can both be appreciated.

It’s also grown in very limited quantities, so when Cranberry Red does come into season, the window to get your hands on it can be short.

Cranberry Red, also known as All Red, was developed in Minnesota in the 1980s by plant breeder Robert Lobitz and introduced through Seed Savers Exchange. Its naturally rosy pink flesh and red skin made it distinctive from the beginning, and it remains an unusual specialty variety that is difficult to find in Australia.

Grown in Ballarat and dispatched fresh.

  • We stock Cranberry Red because it brings something genuinely different to the range. Its naturally rosy pink flesh, waxy texture and very limited harvest make it a special seasonal variety, particularly for cooks looking to bring colour to salads and simple potato dishes without sacrificing texture.
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H e a r   f r o m   o u r   c u s t o m e r s

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Christina K
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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.
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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.

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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.

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