King Edward Potatoes

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Washed

Unwashed

$7.50

$7.50

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 is what King Edward was born for. Peel, cut into even chunks and parboil for around 10 minutes until the edges just start to soften. Drain, then rough them up in the colander to fluff the surfaces. Toss in hot oil or fat, season, and roast at 220C for around 50 minutes, turning once. Expect a shattering golden crust and a light, fluffy centre.

Boil whole in their skins until tender, then peel while still warm and mash. The floury flesh breaks down to a light, fluffy mash that takes butter and warm milk readily. Avoid over working it, as too much mixing turns floury potatoes gluey.

A genuine chip potato. Cut into chips, rinse off surface starch and dry well. Cook twice for the classic result, once at a lower temperature to cook through, then again hotter to crisp and colour. Serve with malt vinegar in the proper British fashion.

Prick the skins, rub with a little oil and salt, and bake at 200C for around 75 minutes until the skin is crisp and the inside is fluffy.

Peel for roasting, mash and chips where you want the cleanest floury finish, or leave the skin on for baking. The natural pink blush on the skin is simply part of the variety and nothing to remove. If any patch of skin looks green, cut it away generously before cooking. For the lightest roast, a small pinch of bicarbonate of soda in the parboil water helps break down the surfaces for extra crunch.

Treat your King Edwards like the heirloom they are and they will reward you. Keep them in a cool, dark spot such as a pantry or cupboard away from sunlight, since light brings on greening and warmth speeds up sprouting. Do not refrigerate them, as cold converts the starch to sugar and throws off both flavour and texture. Skip sealed plastic too, because these potatoes need to breathe, and the paper bag they arrive in does the job nicely. Keep them clear of onions, which push each other to spoil faster. Stored well, fresh King Edward will keep for around three weeks. If you spot a green tinge, simply cut it away generously and cook the rest as normal. When your order arrives, open the box straight away and move the potatoes to that cool dark spot.

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.

A b o u t K i n g E d w a r d P o t a t o e s

King Edward has been the British gold standard roasting potato for well over a hundred years, and it has never really needed to change. The pale cream flesh turns floury and light on the parboil, then crisps into a deep golden crust in a hot oven. The pink blush on the skin is natural to the variety, not a sign of anything wrong.

King Edward dates back to the early 1900s and was named in honour of King Edward VII, which is how a humble field crop ended up with one of the most aristocratic names in the vegetable patch.

Grown in Victoria and dispatched to you soon after harvest, not after a long spell in cold storage. A heritage variety deserves to reach you in heritage condition, which for us means fresh, seasonal and handled with care.

King Edward is at its best across the cooler months, ideal timing for a roast season.

W h e r e t o b u y t o n i g h t ?

This is one of those varieties that occasionally appears at good green grocers and farmers markets, but stock is inconsistent and is rarely 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. 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.

Explore Markets

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.

FIND A MARKET

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

LOOK AFTER THEM

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.

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.

Speciality & gourmet varities

Discover a selection of the nation’s finest locally grown potatoes.

Freshly harvested potatoes

Bringing the freshest potatoes straight to your doorstep and onto your plate.

Farmers market stall attendance

Speaking to the Spud Sisters themselves about the right spud for you

Naturally sustainable

Potatoes naturally use less water through production that most vegetables!