HIGH STARCH POTATOES

I t ' s t i m e t o c o o k t h e p e r f e c t c r i s p y r o a s t p o t a t o .

A truly magical Sunday roast all comes down to the perfect roast potato. Starchy varieties give you the crackling crust, the cloud centre, and the flavour that comes from picking the right potato before you even preheat the oven.

T o m a n y , a S u n d a y r o a s t i s n ' t a r e c i p e , i t ' s a r i t u a l . A r o a s t c a n b r i n g p e o p l e t o g e t h e r . S o m e o n e p e e l s . S o m e o n e b r i n g s t h e d u c k f a t . T h e o v e n w a r m s h e a r t s a n d h o m e s f o r a b o u t 3 h o u r s . A n d a t t h e c e n t r e o f i t , a l w a y s , i s t h e p o t a t o . H e r e i s w h e r e a s t a r c h y p o t a t o s h i n e s . E v e r y p o t a t o i n t h i s c o l l e c t i o n h a s b e e n p i c k e d f o r o n e r e a s o n - t h a t g o l d e n c r i s p w h i l e s t a y i n g d e l i g h t f u l l y f l u f f y i n t h e m i d d l e .

THE STARCHY FOUR

S o m e o f o u r f a v o u r i t e s t a r c h y p o t a t o e s

Starchy potatoes absorb fat and oil properly, which is what gives you that golden, crispy crust. Pick one, or mix two if you're feeding a crowd.

Maris Piper

The English roasting classic. Fluffy centres, deep golden crusts, and a potato that rewards a good fat generously.

Blue Moon

Golden flesh beneath blue skin. A refined roast potato that holds its shape beautifully on the plate.

Sebago

The classic Australian starchy variety. Trusted by chefs and home cooks alike. At home on every table.

Russet

A signature texture when cooked beautifully crisp on the outside, light and fluffy within.

SHOP THE CRISPY POTATOES

THE METHOD

T h e S p u d S i s t e r s m e t h o d , p r i n t e d f o r t h e f r i d g e .

"The key to a crispy potato is preheating the fat."

— The Spud Sisters

1

Peel and cut into large chunks.

2

Cold-water pot, big pinch of salt, bring to the boil. Simmer 10 minutes, until edges are fluffy when you poke them.

3

Drain water. Return to the pot and shake roughly to rough the edges.

4

Heat fat in a hot tray. Duck or goose fat, beef dripping, or a good olive oil. Preheat the tray in the oven first.

5

Turn to coat. Roast at 220°C for 45–50 minutes, turning twice. Season at the end.

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Y o u r S u n d a y R o a s t B u n d l e

1

Pick your starchy

For the roast potato you'll talk about for weeks

2

Pick your waxy

Add a waxy potato for the creamiest mash

3

Add a gourmet

To try something different

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FROM OUR KITCHEN

R o a s t p o t a t o r e c i p e s ? W e ' v e g o t a f e w !

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L e a r n a b o u t o u r p o t a t o e s

From knowing which potato suits a particular recipe, to how best to store them when they arrive, our resources below will help you get the very most from every variety.