Peruvian Gold Potatoes

If the other golds in the range are specialists, Peruvian Gold is the generalist you actually reach for most weeks. Its name points straight to its South American ancestry, and it carries that lineage in the colour and the flavour, a deep yellow flesh and a rich, buttery character that feels made for cold weather cooking.

What sets it apart from its more single minded cousins is range. The medium starch sits right in the middle of the spectrum, so it roasts to a golden edge, mashes to a smooth and indulgent gold, and holds together well enough to boil. That versatility is rare in a heritage potato, where varieties tend to be brilliant at one thing and hopeless at the rest.

The one job to give elsewhere is the specialist chip, since the medium starch will not deliver the shatteringly crisp result of a dedicated chipping potato. At Spud Sisters we stock Peruvian Gold for the cook who wants heritage flavour without heritage fuss.

Peruvian Gold's deep yellow flesh signals carotenoids, the same antioxidant family found in carrots. A medium potato carries more potassium than a banana, supporting healthy blood pressure, along with vitamin C and B6 for immune function and everyday energy metabolism. It is naturally gluten free, and cooked then cooled, it develops resistant starch that feeds beneficial gut bacteria. It is naturally low in fat, it is the butter and oil we add, not the potato, that changes the nutritional picture, and its naturally rich flavour means a little dressing goes a long way.

Grown in Victoria by a specialist who chooses heritage varieties for what they bring to the plate rather than what they yield. Harvested fresh and dispatched directly to you, with no long spell in cold storage to flatten the colour or soften the flavour.

Peruvian Gold is in season from May to October, coming through with the cooler Australian months rather than sitting on shelves year round.

Cut into even pieces and parboil for around 8 to 10 minutes, then drain and let the steam dry off. Toss in good olive oil and salt and roast at 200C for 35 to 40 minutes, turning once. The medium starch gives you a golden edge with a smooth, buttery centre.

Boil until just tender, drain well, and let the potatoes steam dry in the pot for a minute before mashing. The flesh is naturally rich and golden, so a modest amount of butter and warm milk is all you need for a smooth, indulgent gold mash. Do not over work it.

Cover with cold salted water, bring to the boil, and cook for 20 to 25 minutes depending on size. Test with a skewer, looking for a clean slide with a little resistance. As an all rounder it holds together well enough to serve in pieces.

Layer sliced Peruvian Gold into a gratin or bake with stock, cream and herbs. The buttery flesh and even texture make it a natural for slow cooked, golden, comforting dishes.

There is no need to peel for roasting or boiling, since the skin is thin and adds character, so a gentle scrub is enough. For the smoothest mash, peel after boiling to keep the flesh from taking on water. If a green tinge appears on the skin, cut it away generously before cooking.

Give your Peruvian Gold a cool, dark home and it will look after you. A pantry or cupboard out of direct sunlight is ideal, since light causes greening and warmth brings on sprouting. Do not refrigerate, since cold converts the starch to sugar and dulls both the buttery flavour and the smooth texture. Avoid sealed plastic, as potatoes need air, so the paper bag they arrive in is perfect. Keep them away from onions, which make both deteriorate faster. Fresh Peruvian Gold will keep for around two weeks in ideal conditions. If a green tinge appears on the skin, cut it away generously and cook the rest as normal. When your order arrives, open the box promptly and move the potatoes to a cool, dark spot.