FAQs
Technically yes, but the salad may break down. Floury varieties lose their edges in cold dressing. Use a waxy potato for salads.
Waxy potatoes are lower in starch and higher in moisture, which gives them a smooth, dense texture and means they hold their shape through cooking. Boil them, steam them or slice them into a salad and they stay firm, glossy and intact.
At Spud Sisters we call this family Waxy (Creamy), because creamy describes exactly how they eat. That firm flesh turns silky and buttery once cooked, making them the choice for potato salads, gratins and bakes, boiled baby potatoes and any dish where you want defined pieces with a rich, creamy bite. If a recipe calls for a waxy potato, anything in our Waxy (Creamy) collection is the right pick.
No. We do not run a farm gate, and our growers do not retail direct to the public. The farmers market circuit is the closest thing to at source we offer. Check out our markets page to find out where we are next.
We deliver across Victoria as standard, with New South Wales, South Australia and the ACT on a regular schedule. Western Australia, Northern Territory and Tasmania on request, subject to biosecurity. Full details on the Shipping page.
Allow 250g per adult as a generous side — 200g if the roast is heavy on everything else. Scale up, not down, for a mixed crowd.
Allow 250g per adult as a generous side — 200g if the roast is heavy on everything else. Scale up, not down, for a mixed crowd.
Allow 250g per adult as a generous side — 200g if the roast is heavy on everything else. Scale up, not down, for a mixed crowd.
Allow 250g per adult as a generous side — 200g if the roast is heavy on everything else. Scale up, not down, for a mixed crowd.
Allow 250g per adult as a generous side — 200g if the roast is heavy on everything else. Scale up, not down, for a mixed crowd.
Allow 250g per adult as a generous side — 200g if the roast is heavy on everything else. Scale up, not down, for a mixed crowd.
Allow 250g per adult as a generous side, 200g if the roast is heavy on everything else. Scale up, not down, for a mixed crowd.
Yes. Floury and starchy are two names for the same type of potato. Both describe varieties that are high in starch and low in moisture, which is what gives them their light, fluffy texture once cooked. Floury is the term you'll hear most often in Australian and British kitchens, while starchy describes the same quality in plainer, more technical language.
At Spud Sisters we call this family Starchy (Crispy), because crispy is what these potatoes deliver at their best. Their high starch content dries and crisps beautifully with heat, giving you roast potatoes with a golden shell and a fluffy centre, proper crunchy chips, and the lightest mash and gnocchi. If a recipe calls for a floury or starchy potato, anything in our Starchy (Crispy) collection will do the job.