Pontiac Potatoes

Appearance

Unwashed

Washed

$6.50 / kilo

A b o u t P o n t i a c P o t a t o e s

Most Australian families know Pontiac by sight before they know it by name, that distinctive thin red skin over creamy white flesh. The flavour is mild and clean with a faintly sweet skin, and it turns its hand to every midweek job you could name. The mash comes out fluffy, the roast comes out crisp, and a whole Pontiac baked in its jacket is one of the easiest, kindest dinners going.

The sisters keep Pontiac in the range because it is the dependable, kid friendly spud that never causes a fuss. It is not trying to be fancy. It just shows up, does the work, and looks a little smarter on the plate for that red skin while it is at it.

Pontiac and Desiree are both red skinned all rounders, but Pontiac has white flesh while Desiree's is yellow. Pontiac's skin also runs a touch sweeter, which is part of its old fashioned charm.

Pontiac is naturally gluten free and vegan friendly, and naturally low in fat. Its red skin carries its own skin antioxidants, best kept by leaving it on, along with decent vitamin C for immune function, potassium to help support healthy blood pressure, and vitamin B6 to support energy metabolism. It offers dietary fibre, with more again when baked in its skin.

Pontiac is in season from March to May, a shorter Australian autumn window rather than the year round staple the brief originally suggested.

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 turn up in restaurant kitchens right across Australia. From Melbourne's fine dining elite, to some of the country's most respected chefs, Spud Sisters are their go to source for gourmet potatoes.

Visually striking, technically reliable and full of flavour, they are grown to a standard a chef can build a dish around.

And here is the good bit... they are the exact same potatoes we send to your door.

There is no separate restaurant supply and no trade only batch. Whatever you are cooking tonight, you are starting with the same quality the professionals reach for. Restaurant results, your kitchen.

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

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.

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

Boil whole in their skins, peel once cool enough to handle, and mash for a fluffy, clean white result. The medium starch gives a light mash, so keep a gentle hand and avoid a food processor, which will turn it gluey.

Parboil for around 10 minutes first for the crispest finish, then roast at 220C for about 45 minutes with rosemary and good oil. Expect clean, crisp edges and a soft centre.

Prick all over, rub the red skin with oil and sea salt, and bake at 200C for around 75 minutes. A whole baked Pontiac with cheese and chives is a cheap and cheerful midweek win.

Boil skin on in salted water for around 15 minutes for a casual salad or a simple buttered side. Pontiac holds up well enough for an everyday salad.

Keep the thin red skin on for roasts and jackets, where it crisps and adds colour. Peel for a pristine white mash. Watch for green tinge against the red skin and cut it away before cooking. Pontiac will chip casually, but for the crispest chips a starchy specialist like Russet Burbank is the right call.

Give your Pontiac a cool, dark home, a pantry or cupboard away from the light. Sunlight prompts greening and warmth speeds up sprouting, so keep it shaded. Do not refrigerate, since cold turns the starch to sugar, which muddies the flavour and texture once cooked. Steer clear of sealed plastic, since potatoes need air, and the paper bag they arrive in is exactly right. Keep them apart from onions, since the two stored together spoil faster. Shelf life runs to around three weeks in good conditions. Green tinge can hide a little against the red skin, so look closely and cut away anything yellowish green before cooking. When your order arrives, open the box and shift the potatoes to a cool dark spot, the occasional transit mark is normal for fresh produce.

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!

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!