With so many varieties of potatoes available, knowing which potatoes are best for what dish can seem like a daunting task. To make it easier, we have broken it down for you.

No matter what potato you decide on remember that when it comes to cooking your spuds, different size potatoes will cook at different rates so to ensure even cooking choose, or cut up, even shaped ones.

Again, when it comes to selecting and storing your potatoes, choose ones that are firm (not spongy) and evenly coloured (there should be no sign of a greenish tinge). Store in a paper or cotton bag in a cool, dark and dry place.

Brushed

What and Where: A large, pleasingly bumpy shaped variety of potato that is usually still covered in the soil it was grown in. Our brushed potato variety is the Sebago which is grown in Victoria, NSW and Queensland. Our favourite grower is the Rosato family who are based in Koo Wee Rup, 65km south east of Melbourne city.

Texture: Floury

Use: Brushed potatoes are suitable for roasting, baking, boiling, turning into mash or gnocchi and adding to soups.

In Season: Available all year. The Victorian season for brushed potatoes is from December until May, then it moves to NSW and Queensland.

Cocktail

What and Where: A small, round, white skinned potato with pale flesh. Most of our cocktail potato growers are local to South Australia’s Riverland region. We don’t buy from one particular grower; we buy whatever is best on the day.

Texture: Firm

Use: Cocktail potatoes are exceptionally good for roasting and for boiling and adding to salads.

In Season: Available all year

Desiree

What and Where: A medium sized, flat and generally oval shaped potato with a smooth, pinky red skin and creamy, yellow flesh. Most of our Desiree potato growers are local to South Australia’s Riverland region. We don’t buy from one particular grower; we buy whatever is best on the day.

Texture: Waxy

Use: Along with the Royal Blue and Dutch Cream, the Desiree is one of our favourite varieties. It is exceptionally good for roasting, baking, boiling and adding to salads, and it is very good for turning into mash, gnocchi and soup.

In Season: Available all year

Dutch Cream

What and Where: A large, oval shaped potato with pale brown skin and rich, creamy coloured flesh. We have various growers in Tasmania and Queensland. We don’t buy from one particular Dutch Cream grower; we buy whatever is best on the day.

Texture: Waxy

Use: After the Royal Blue, the Dutch Cream is our next favourite variety. It is exceptionally good for roasting, baking and mash, and very good for boiling turning into gnocchi or adding to soups and salads.

In Season: Available all year. From summer to autumn our Dutch Creams come from Tasmania; from winter to spring, Queensland.

King Edwards

What and Where: King Edwards are oval shaped potatoes with a white skin, blushed with pink. Our grower of choice is farmers’ market favourite, Gordon Jones who is based in Gippsland.

Texture: Light and fluffy

Use: Ideal for roasting, baking and boiling.

In Season: Jan to July

Kipfler

What and Where: A small, thin, finger shaped potato with dusty coloured skin and white flesh. Most of our growers are local to Victoria during the summer and autumn and local to Queensland from winter to spring. We don’t buy from one particular Kipfler grower; we buy whatever is best on the day.

Texture: Waxy

Use: We love a good Kipfler. It is particularly good for salads, roasting, baking and boiling.

In Season: Available all year. Summer to autumn, most of our Kipfler potatoes come from Victoria; winter to spring from Queensland.

Royal Blue

What and Where: A small to medium sized potato that is oval shaped with smooth, magenta coloured skin and creamy coloured flesh that is low in GI. Most of our growers are local to South Australia. We don’t buy from one particular Royal Blue grower; we buy whatever is best on the day.

Texture: Neither waxy nor floury but a combination of the two that makes them the perfect all rounder

Use: Royal Blue is fantastic for anything. And one of the few varieties that we use for making (extra crispy) chips. It is our “all rounder” of choice.

In Season: Available all year

Washed Potatoes

What and Where: A medium to large sized potato with clean, pale skin and white flesh; The main variety is Nadine. Ours are grown in the Riverland region of South Australia. We don’t buy from one particular grower; we buy whatever is best on the day.

Texture: Waxy

Use: Washed potatoes are suitable for boiling, turning into mash and adding to soups and salads.

In Season: All year

Sebago Organic

What and Where: A small to medium sized potato with a light brown skin and white flesh. This spud is packed full of nutrients and has virtually no fat. Our Sebago potatoes are from QLD.

Texture: A great all rounder

Use: Sebago is an extremely versatile variety of spud that can be baked, fried, boiled, grilled, mashed and added to any stew or casserole.

In Season: Available all year

Sweet Potatoes

What and Where: A large, tube-shaped potato with warm, orange coloured skin and flesh. Our sweet potatoes are grown in Bundaberg. We tend to buy from two main growers, Darren Zunker and the Holt family.

Texture: Firm

Use: Sweet flavoured sweet potatoes are great for roasting and baking, turning into mash and adding to soups and salads.

In Season: All year