Tasmanian Bismark Potatoes
OUT OF SEASON

Tasmanian Bismark Potatoes

Tasmanian Bismark is an early-season heritage potato grown exclusively in Tasmania. Recognisable by its yellow skin, distinctive purple eyes and yellow flesh, it has a fluffy texture and medium starch level. Generally small to medium in size, it is only available for a relatively short period each year.

JanuaryJuneDecember
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$8.50 Per Kilo

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

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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


The signature method, and the one that shows Bismark off. Cover whole, skin on potatoes with cold salted water, bring to the boil and cook until just tender, around 15 to 20 minutes depending on size. Test with a skewer for a little resistance. Drain, finish with butter and salt, and serve.


Boil whole and skin on until just tender, then dress while still warm so the flesh absorbs the flavour. The sweet, buttery character pairs beautifully with dill, lemon and a good olive oil.


Roast whole at 200C for around 30 to 35 minutes in olive oil and salt. Expect a lightly crisped thin skin and a sweet, creamy interior rather than a fluffy crunch. For a properly crunchy roast you want a starchy variety like Maris Piper.


Steam whole, skin on, for around 15 to 20 minutes until just tender. This keeps the sweetness concentrated in the flesh and suits Bismark's delicate, paper thin skin well. Finish simply with butter and salt.

There is no need to peel. The skin is paper thin and part of what makes a new season potato worth buying, so a gentle scrub is enough. Cook whole wherever possible, so the flavour stays in the flesh rather than the cooking water. Handle gently, as new season skins mark easily. If any green tinge appears, trim it away before cooking.


New season potatoes ask for a little more care than the stored kind, so handle these gently. Keep them somewhere cool and dark, like a pantry or cupboard out of direct sunlight, where light cannot cause greening and warmth cannot speed up sprouting. Do not refrigerate, since cold converts the potato's starch to sugar and undoes the very sweetness that makes Bismark special. Avoid sealed plastic, since potatoes need to breathe, so the paper bag they arrive in is ideal, and keep them away from onions, which make both spoil faster. Because the skin is paper thin and freshly dug, new season Bismark keeps a week or so less than a stored variety, so eat within around ten days of delivery for the best of it. If you spot a green tinge, cut it away generously and cook the rest as normal. When your order arrives, open the box straight away and move the potatoes to a cool, dark spot, the thin skin marks easily, so a few transit marks are perfectly normal.

A b o u t   T a s m a n i a n   B i s m a r k   P o t a t o e s

The thing to understand about Tasmanian Bismark is that it is here, and then it is gone. New season Bismark lands for a short window each year, and a freshly dug new season potato is a different proposition to one that has been kept. The skin is so thin, and the flavour is at its fullest in those first weeks.

This is a variety that rewards doing less. There is no need to peel it and no need to dress it up. 

A medium Bismark carries more potassium than a banana, supporting healthy blood pressure, along with vitamin C and B6 for immune function and energy metabolism. It is naturally gluten free, and when cooked and cooled, this waxy variety 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 picture.

  • Grown exclusively in Tasmania during its early-season window and shipped to Melbourne within days of dispatch.

Bismark is a heritage potato with a long association with Tasmania, where it remains a well-known and popular variety. While many older varieties have disappeared from mainstream Australian supply, Bismark continues to be grown in Tasmania and is particularly associated with the state’s potato-growing tradition.

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H e a r   f r o m   o u r   c u s t o m e r 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
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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
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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
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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
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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
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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.

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

Majority of our varieties occasionally appears at good green grocers and farmers markets, but stock is often inconsistent and is rarely, if ever, 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.

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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.

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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. 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.

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