Nola Potatoes
IN SEASON
Nola Potatoes
IN SEASON
Nola Potatoes
IN SEASON
Nola Potatoes
IN SEASON

Nola Potatoes

Grown in Pemberton, in the South West of Western Australia, Nola is buttery and subtly rich. A starchy potato with smooth yellow skin and pale golden flesh, it crisps up golden outside and stays fluffy within, so it’s the one to reach for when you want proper chips. Bred in France with homemade fries in mind, and just as good roasted, baked or mashed.

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Washed
$7.50 Per Kilo

Prices in AUD. Tax included. Shipping calculated at checkout.

Nola Potatoes
From $7.00

N o l a   P o t a t o e s   Q u i c k s c a n

A single green rosemary sprig with a brown stem, isolated on a white background with a soft shadow cast to the left.
Feature
Details
  • Type / Texture
  • Flavour
  • Starch
  • Skin colour
  • Flesh colour
  • Best for
  • Grown
  • Starchy, light and fluffy inside when cooked
  • Buttery and subtly rich
  • Medium High
  • Smooth yellow skin
  • Pale golden flesh
  • Chips, wedges, roasting, baking, mash
  • Pemberton, Western Australia

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

Scrub rather than peel to keep the skin’s colour and texture. Cut pieces to an even size so they cook at the same rate. For crisp chips and roasties, drying the potatoes well before they hit the oil generally makes the biggest difference. If any green patches appear, cut them away generously.

Nola was bred with homemade chips in mind.

  • Cut into even 1 cm chunks skin on, then rinse in cold water and soak for around 30 minutes to draw out surface starch.
  • Dry thoroughly.
  • For classic double cooked chips, fry at 140 to 150°C for 5 to 7 minutes until tender but pale, rest on a rack
  • Then fry again at 180 to 190°C for 2 to 4 minutes until deep golden.
  • For oven chips, parboil for around 5 minutes, steam dry, toss in oil and salt and bake at 220°C for 30 to 40 minutes, turning once.
  • Cut into even chunks and parboil in salted water for 8 to 10 minutes.
  • Drain, steam dry for a few minutes, then give the pan a shake to rough up the edges.
  • Roast in hot oil or fat at 200 to 220°C for 45 to 55 minutes, turning halfway, until golden and crisp.

Scrub, prick a few times with a fork, rub with oil and salt, and bake whole at 200°C for 60 to 75 minutes depending on size.

The skin crisps up and the inside turns soft and fluffy, ready for butter and your favourite toppings.

  • Start in cold, well salted water and simmer for 15 to 20 minutes until tender.
  • Drain and let steam dry briefly before mashing with warm butter and milk.
  • Leave the skin on for a rustic mash, or peel first for the smoothest finish.
  • Nola’s pale golden flesh gives mash a lovely warm colour.
  • Cut into even 2cm chunks skin on, then rinse in cold water and soak for around 30 minutes to draw out surface starch.
  • Parboil for around 5 minutes, steam dry, toss in oil and salt and bake at 220°C for 30 to 40 minutes, turning once.

A b o u t   N o l a   P o t a t o e s

Nola has its roots in Brittany, France, where it was developed by specialist potato breeders. More than a decade of careful selection went into creating this golden-skinned variety, with a focus on bringing together excellent cooking qualities, good looks and dependable performance. Officially registered in France in 2014, Nola is a relatively new arrival in the potato world, but one with plenty to offer. With its smooth yellow skin, pale golden flesh and naturally elongated shape, Nola was developed with the perfect homemade French fry in mind. Its balanced texture also makes it a versatile spud in the kitchen, equally at home roasted, baked or mashed.

Nola's story began back in 1997, when French breeders crossed two potato lines, including a variety called Caesar. After years of trials and careful selection, Nola was born, eventually making its way from French breeding fields to growers around the world. It's a little taste of French potato expertise, grown at home here in Australia.

Nola has a gentle, buttery flavour with a subtle richness that comes through whether it’s fried, roasted or mashed. It has smooth yellow skin, pale golden flesh and a naturally elongated shape.

Our Nola is grown in Pemberton, in the South West of Western Australia, bringing a French bred variety to Australian soil.

S p u d   S i s t e r s   R a v e   R e v i e w 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
Blue Moon Potatoes
Blue Moon Potatoes

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.
VERIFIED USER
Maris Piper Potatoes
Maris Piper Potatoes

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.
VERIFIED USER
Blue Moon Potatoes
Blue Moon Potatoes

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.
VERIFIED USER
Purple Sapphire Potatoes
Purple Sapphire Potatoes

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.
VERIFIED USER
Maris Piper Potatoes
Maris Piper Potatoes

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

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

Majority of our Australian gourmet potato varieties are rare and hard to find. They may occasionally appear at specialist green grocers or farmers markets, but stock is often inconsistent and is rarely, if ever, at supermarkets.

If you need a specific potato 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.

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 under 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!

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.