Red Rascal Potatoes
IN SEASON

Red Rascal Potatoes

Red Rascal Potatoes have joined the Spud Squad! Bright red skin, creamy white flesh and a personality that suits a busy kitchen. Red Rascal is the colourful all rounder that makes a weeknight plate look like someone made an effort, then gets on with roasting, mashing, baking and boiling without any drama. The colour does the charming. The flavour keeps the family happy.

Appearance
$7.00 / kilo

A b o u t   R e d   R a s c a l   P o t a t o e s

Red Rascal pulls off a useful trick, it looks special and behaves like an everyday workhorse. The skin is a vivid, cheerful red, the flesh a creamy white, and the medium starch sits right in the middle, which is what lets it roast, mash, bake and boil with equal ease.

The flavour is mild and creamy, the sort children happily eat and adults do not get bored of. Leave the bright skin on and you add colour and fibre at once, turning a midweek dinner into something that looks a little more considered than it really was.

  • Skin antioxidants: the vibrant red skin carries its own antioxidant value, so leaving it on is worth doing
  • Potassium rich: supports healthy blood pressure, with more potassium in a medium potato than a banana
  • Vitamin C and B6: important for immune function and energy metabolism
  • Dietary fibre: especially with the red skin left on
  • Naturally gluten free: suitable for coeliac and gluten intolerant diets
  • Resistant starch: when cooked and cooled, it develops resistant starch that feeds beneficial gut bacteria
  • Naturally low in fat: it is what we add to potatoes, not the potato itself, that changes the picture

Red Rascal is suitable for the everyday rhythm of family life, weeknight dinners, midweek roasts, soft mash and kids' plates that need a little colour to win them over.

It is the friendly, reliable choice rather than the showpiece. For a side that has to hold firm in a salad, a waxy variety like Nicola suits better, but for honest family duty with a splash of colour, Red Rascal is hard to beat.

Both red skinned allrounders.

Red Rascal has a brighter skin colour.

Pontiac has a slightly sweeter skin flavour.

Pick Red Rascal when the visuals matter.

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   &   P r e p a r a t i o n

A signature use. Parboil for around 10 minutes, then toss in olive oil and salt.

Roast at 200C for 35 to 40 minutes, turning once, leaving the red skin on for colour and texture.

You get golden edges and a creamy centre.

Boil until just tender, drain and steam dry in the pot for a minute. Mash gently with butter and warm milk for a smooth, creamy result.

Peel for a pure white mash, or leave flecks of red skin for a more rustic look.

Bake whole at 200C for 50 to 60 minutes until the red skin crisps and the flesh is fluffy. A cheerful, colourful jacket potato.

Cover with cold salted water and cook for 18 to 22 minutes until tender. Good for quick weeknight sides, with the red skin adding a pop of colour to the bowl.

Red Rascal is made for the frying pan. Its firm, creamy flesh holds together beautifully, so it crisps at the edges without falling apart, and that ruby red skin is far too good to peel.

Cut into chunks, parboil for a few minutes to soften, then finish in a hot pan with butter or a good oil until golden and crisp all over.

Season simply with sea salt, or toss through garlic, rosemary and a squeeze of lemon at the end.

Crunchy edges, creamy centre, and flashes of red throughout. As good looking as it is good eating.

Skin on is the way to go for most jobs, both for the colour and the fibre, so a scrub is usually all that is needed.

Peel only if you want a uniformly white mash.

Skip specialist chips, where a high starch variety performs better. If a green tinge appears, cut it away generously before cooking.

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!