Dutch Cream

Dutch Cream, from Holland, are perfect for frying or serving cold in a salad. Their creamy flavour means they are one of the few waxy varieties that work in a mash as well.

Nicola

Nicola have a low GI rating, with a yellow buttery flesh. They are a firm potato and will hold its shape after boiling, making it perfect for salads. They make a dense creamy mash and good roasted if you part boil; as this will make them crisp up easier.

Kennebec

An old-fashioned variety that has been in Australia for many years. It’s origin from the USA. Loves to be Baked, Roasted or Fried.  Have heard its great for the BBQ or pizzas. 

Royal Blue

Royal Blue potatoes are a favourite in many Aussie kitchens. With their rich purple skin and golden-yellow flesh, they’re a true all-rounder. Creamy in texture with a buttery taste, they’re brilliant for roasting, mashing, and baking—but they also hold their shape well, making them a solid pick for wedges or thick-cut chips.

Pontiac

Pontiac potatoes are easily recognisable by their pink-red skin and white flesh. A versatile all-rounder, they’re great boiled, roasted, or mashed. They have a slightly floury texture, so they soak up flavours beautifully—perfect in a curry, stew or hearty soup. Just don’t overboil them, or they may break apart.

Bintje

Originally from the Netherlands, Bintje is a waxy potato with a smooth yellow skin and pale flesh. It holds its shape well after cooking, making it excellent for salads and gratins. Its subtly sweet flavour and smooth texture also work well for creamy mash, and it's a favourite in Belgian-style frites.