Best potato recipes

A quick guide to potato varieties

There are many varieties of the humble spud found in Australia, here is a list of the most common:

Bintje

These waxy potatoes are loved for their yellow flesh and creamy texture. Found throughout the country, they are a great potato to have on hand for salads and are loved for their long shelf life.

Coliban

This floury white-fleshed potato is widely available throughout Australia and is a great option for perfect roast potatoes.

Desiree

A very popular all-rounder with pink skin and pale yellow flesh, they are particularly well suited to salads and bakes as they hold their shape well.

Dutch Creams

One of Australia's most-loved potatoes, these waxy beauties are available both small and large, and are distinguishable by their long, oval shape. The yellow flesh results in a rich, buttery taste that is great for mash.

Golden Delight

An oval shaped potato with smooth, yellow skin and cream-coloured flesh. Golden delights are great all rounders that are delicious cooked most ways.

Kennebec

This great all-rounder has white, firm flesh and thin skin. If you love making chips, you'd be hard pressed to find a better potato for the job.

King Edward

This old, floury variety is the king of mashed potatoes, and can make a classic 'crunchy on the outside, fluffy on the inside' type of roast potato. Look out for its round to oval shape and pale skin with pink markings.

Kipfler

Over the past decade the kipfler has become very popular throughout Australia, and is loved for its waxy texture and buttery flavour. This thin, finger-shaped potato is not recommended for roasting, frying or turning into chips.

Nicola

This long oval-shaped waxy potato is distinguishable by its yellow skin, and is loved for its buttery yellow flesh that is ideal for salads.

Patrone

Often referred to as the 'ultimate' potato salad variety, this waxy potato is also great for roasting and baking.

Pink Eye

A waxy potato with a slight nutty flavour, pink eyes are one of the best all rounder spuds. Use them in salads, steam them as a side or throw them in with the Sunday roast.

Pontiac

Look out for the signature pink skin on this reliable variety. Its bright white flesh is not a good match for frying or for making chips.

Red Rascal

One of the most popular red varieties, this oval-shaped all-rounder has a full flavour and is ideal for most jobs. Keep the skin on for a dash a colour.

Sebago

One of Australia's favourite spuds, and available throughout the country, these oval shaped potatoes are a true all-rounder.

Soup

Let potatoes shine in one of these great recipes that perfectly capture their creaminess. Bacon, leeks, onions and shallots all enhance these soups, but still allow the flavour of the potatoes to shine through.

Best potato varieties: choose any floury potato if you want a creamy final consistency or opt for your favourite waxy potato if you want the potato chunks to stay together.

Fritters and pancakes

These fried favourites make the most of the potato's ability to turn crispy on the outside and creamy on the inside. As potato tends to absorb a lot of oil as it cooks, allow them to drain on plenty of paper towel before serving.

Best potato varieties: Bintje, Coliban, Golden Delight, Kennebec, King Edward, Red Rascal and Sebago.

Perfect mashed potato

It's hard to beat creamy mashed potatoes, and getting the consistency just right is much easier than you imagine. Give your technique an overhaul with these simple steps:

Step 1

Peel and cut 800 g of potato into large chunks roughly the same size. Place in a saucepan and add just enough cold water to cover. Add a good pinch of salt and bring to a gentle boil for around 20 minutes, or until very tender when tested with a knife.

Step 2

Meanwhile, heat ⅓ cup milk until hot but not boiling.

Step 3

Thoroughly drain the potatoes, giving them a good shake to get rid of any excess moisture, before adding them back into the pan and placing them over a low heat. Shake the pan to move the potatoes about and to help get rid of all the remaining water.

Step 4

Take the potatoes off the heat and, using a potato masher, roughly mash the potatoes. Add a 40 g knob of butter and all the hot milk to the pan and, using a wooden spoon, beat until it is smooth and fluffy. Adjust the seasoning and serve immediately.

Best potato varieties: choose potatoes high in starch which will help them fluff up, such as Coliban, Desiree, Dutch Cream, Nicola, Sebago and Spunta.

Perfect roast potatoes

Crunchy on the outside and creamy in the middle, roast potatoes are hard to beat. Perfect them with these simple steps:

Step 1

Place your peeled and cut potatoes in a saucepan of cold, salted water. Bring to the boil, and cook for roughly 15 minutes. You want to partially cook them, not have them falling apart. Drain the potatoes well and give them a shake to fluff up the outsides a little, which will result in lots of little crunchy bits. Alternatively, use a fork to rough up the back of the potatoes.

Step 2

Add some cooking oil to a large roasting pan and place in a preheated 200°C oven for five minutes, or until hot. Being very careful, add your potatoes to the hot oil, turning to ensure they are completely coated.

Step 3

Leave the potatoes to roast, undisturbed, for 30 minutes. Turn them and continue roasting for another 30 minutes or until they're golden and crisp. Season with plenty of sea salt and serve immediately.

Best potato varieties: choose a floury potato such as Dutch Cream, Desiree, Coliban or Sebago.

Potato gratins and bakes

If you want a different side to serve alongside the Sunday roast, why not try a gratin or bake. These dishes are known for their decadence, with traditional recipes being very heavy on the cream and cheese content. However, today you can find lighter versions that have all the flavour but are lighter on the calories.

Best potato varieties: Coliban, Dutch creams, Golden Delight, King Edward, Pontiac, Nicola, Red Rascal and Sebago.

Potato pie

There are few things more comforting than a potato pie. Here, you get all the creaminess of a mash but with a tasty layer of filling hiding underneath. The traditional accompaniments include mince or fish; however, new interpretations include vegetarian options and even spiced chicken versions.

Best potato varieties: choose potatoes high in starch which will help them fluff up, such as Coliban, Desiree, Dutch Cream, Nicola, Sebago and Spunta.

Potato wedges

The perfect party food, potato wedges are cheap and easy to make and can quickly feed a crowd. To ensure success, follow all the baked potato steps: par boiling the potatoes and heating the oil before adding the potatoes. Also, don't season the potatoes until they come out of the oven, otherwise, the salt can draw moisture out of the potatoes as they cook, making it impossible for them to crisp up.

Best potato varieties: choose a floury potato such as Dutch Cream, Desiree, Coliban or Sebago.

Potato chips

This takeaway favourite is the perfect accompaniment to a range of dishes, from fried fish to hamburgers. If you thought you couldn't make them at home without a deep fryer, don't worry. Using your deepest frying pan and cooking them in batches, you can make perfect chips in your own kitchen.

Best potato varieties: Coliban, Golden Delight, Kennebec and Sebago.

Baked potato

Take a big, soft, buttery potato and stuff it with your choice of fillings and you have one of the most satisfying dinners out there. Baked potatoes are one of the best ways to cook spuds as you keep the skin on, and cook them whole, keeping most of their nutritional value intact. Mexican flavours, such as sour cream and oodles of melted cheese, have been long time favourite toppings, but feel free to experiment and fill them with anything you have on hand.

Best potato varieties: Coliban, Desiree, Kennebec, King Edward, Patrone, Pink Eye, Pontiac, Red Rascal and Sebago