Pontiac Potatoes
OUT OF SEASON
Pontiac Potatoes
OUT OF SEASON
Pontiac Potatoes
OUT OF SEASON

Pontiac Potatoes

Pontiac potatoes are instantly recognisable by their very thin red skin and white flesh. Sitting around the medium to high end of the starch spectrum, they make an excellent roast potato with crisp edges and a fluffy centre, while also producing a lovely fluffy mash. Unlike some higher-starch varieties, Pontiac can also hold together nicely in a potato salad, giving it more versatility than you might expect. Grown in Ballarat, it’s an old-school variety and one of Kerri’s favourites.

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$6.50 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

This should come first. Pontiac makes a fantastic roast potato. Parboil before roasting to take advantage of the starch and create a crisp exterior while keeping the centre soft and fluffy. The very thin red skin can be left on and gives the finished roasties a great appearance.

Pontiac is unusual in that despite leaning starchy, it can still work very nicely in potato salads. Cook gently so the pieces retain their structure, and leave the thin red skin on for colour.

Boil whole in their skins, peel once cool enough to handle, and mash for a fluffy, clean white result. The medium starch gives a light mash, so keep a gentle hand and avoid a food processor, which will turn it gluey.

Prick all over, rub the red skin with oil and sea salt, and bake at 200C for around 75 minutes. A whole baked Pontiac with cheese and chives is a cheap and cheerful midweek win.

Pontiac has a particularly thin red skin, so there is generally no need to peel it for roasting, salads or baking. For mash, peel if you want a clean white result. Although Pontiac leans starchy, it can still hold together nicely for salads when cooked gently, so avoid an aggressive rolling boil if you want the pieces to remain intact.

Give your Pontiac a cool, dark home, a pantry or cupboard away from the light. Sunlight prompts greening and warmth speeds up sprouting, so keep it shaded. Do not refrigerate, since cold turns the starch to sugar, which muddies the flavour and texture once cooked. Steer clear of sealed plastic, since potatoes need air, and the paper bag they arrive in is exactly right. Keep them apart from onions, since the two stored together spoil faster. Shelf life runs to around three weeks in good conditions.

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

Pontiac is an old-school red-skinned potato that has been grown and enjoyed in Australia for generations. Its very thin red skin covers white flesh with enough starch to produce a beautifully crisp roast and fluffy mash, while still giving it enough versatility to work surprisingly well in potato salads. It’s also one of Kerri’s favourite potatoes, which is a pretty strong endorsement given how many varieties pass through Spud Sisters. We source our Pontiac from Ballarat and particularly love it as a roasting potato, with the thin red skin left on.

Pontiac is a classic potato variety with American origins dating back to the mid-20th century. It went on to become widely grown internationally and has been a familiar red-skinned potato in Australian kitchens for generations.


Pontiac is naturally gluten free and vegan friendly, and naturally low in fat. Its red skin carries its own skin antioxidants, best kept by leaving it on, along with decent vitamin C for immune function, potassium to help support healthy blood pressure, and vitamin B6 to support energy metabolism. It offers dietary fibre, with more again when baked in its skin.

Pontiac is one of Kerri’s favourite potatoes. We love its very thin red skin, fluffy white flesh and versatility, but particularly rate it as a fantastic roasting 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
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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.
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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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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.
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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.

Amy T.
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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!