Pink Eye Potatoes
OUT OF SEASON

Pink Eye Potatoes

A much-loved Tasmanian specialty, Pink Eye is a delicious waxy potato with yellow flesh, brown skin and the cute little pink eyes that give it its name. Its short summer season lands around the Christmas and holiday period, when its creamy texture and ability to hold its shape make it particularly brilliant for potato salads.

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$8.50 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


The signature method and the way most Tasmanians will tell you to eat it. Cover whole, skin on potatoes with cold salted water, bring to the boil and cook until just tender, around 15 to 20 minutes depending on size. Drain, add butter and a little salt, and serve. Simple, sweet and exactly right.

Pink Eye's waxy flesh holds together beautifully, making it an excellent potato salad variety. It is particularly worth highlighting for Christmas and summer potato salads, given when the Tasmanian season lands.

Boil whole until just tender, then dress while warm so the flesh takes on the flavour. The buttery character sits beautifully alongside soft herbs, a squeeze of lemon and good olive oil.


Steam whole, skin on, for around 15 to 20 minutes until just tender. This keeps the natural sweetness in the flesh and suits Pink Eye's creamy, buttery character. Finish simply with butter and a little salt.

There is generally no need to peel Pink Eye potatoes. Their brown skin and distinctive pink eyes are part of the character of the variety and can be left on for boiling, steaming and salads. Give them a gentle scrub before cooking and cut to the size needed for the dish. The waxy flesh holds together particularly well, making Pink Eye ideal when you want clean, intact pieces in a potato salad. They can also have the flakey skin like the levantina early in their season.

Keep it somewhere cool and dark, a pantry or cupboard away from sunlight, where light cannot trigger greening and warmth cannot rush sprouting. Do not refrigerate, since cold turns the potato's starch to sugar and works against the natural sweetness that makes Pink Eye worth the wait. Skip sealed plastic, since potatoes need air, so the paper bag they arrive in does the job, and keep them clear of onions, which make both spoil faster.

A b o u t   P i n k   E y e   P o t a t o e s

Pink Eye is one of those potatoes Tasmanians get particularly excited about. A much-loved local variety, it has developed a devoted following for its creamy yellow flesh, waxy texture and distinctive brown skin dotted with little pink eyes. Its season also lands at just the right time. Pink Eye comes into its own around the Christmas and holiday period, when its ability to hold together beautifully makes it a fantastic choice for Christmas potato salads, summer lunches and simple boiled or steamed sides. For us, part of the appeal is bringing something distinctly Tasmanian to our customers on the mainland. It isn't an everyday potato or one you'll see all year. It arrives for its short season, and the Tasmanians who know it tend to be very happy when it does.

Those cute little pink markings are exactly where Pink Eye gets its name. They are the naturally coloured eyes of the potato and one of the features that makes the variety so recognisable.

Grown in Tasmania, where Pink Eye has a particularly strong following, and brought across to us during its short summer season.


A medium Pink Eye carries more potassium than a banana, supporting healthy blood pressure, along with vitamin C and B6 for immune function and energy metabolism. It is naturally gluten free, and cooked and cooled, this variety develops resistant starch that feeds beneficial gut bacteria. Its low to medium starch gives a gentle glycaemic response for steadier energy, and its golden yellow flesh signals carotenoids, the same antioxidant family found in carrots. It is naturally low in fat, it is what we add to potatoes that changes the picture, not the potato itself.

H e a r   f r o m   o u r   c u s t o m e r s

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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.

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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!