The right spud for the job: decoding Australian potatoes
Waxy or floury? Is it more like a King Edward or a Yukon Gold? Let’s make sense of common Aussie spuds.
As Australian home cooks, we’ve all been there – staring at a recipe calling for “Russet potatoes”or “King Edward potatoes” while facing bins of generically labeled “white” or “brushed” potatoes at the supermarket. Why is it so difficult to match international potato varieties to what’s available in Australia? Let’s solve this potato puzzle.
Understanding Potato Classifications
Before diving into specific varieties, it helps to understand that potatoes exist on a spectrum with three main categories:
1. Floury/Starchy Potatoes
Characteristics: High starch, low moisture, fluffy when cooked
Best for: Mashing, roasting, baking, chips/fries
International examples: Russet, Idaho, King Edward, Maris Piper
Australian equivalents: Sebago (somewhat), Russet Burbank (when available)
2. Waxy Potatoes
Characteristics: Low starch, high moisture, firm texture, hold shape when cooked
Best for: Salads, boiling, steaming, gratins
International examples: Charlotte, Fingerling, La Ratte
Australian equivalents: Kipfler, Dutch Cream, Nicola, Pink Eye/Southern Gold
3. All-Purpose/Medium-Starch Potatoes
Characteristics: Balance of starch and moisture
Best for: Versatile but not optimal for any single purpose
International examples: Yukon Gold, Desiree
Australian equivalents: Sebago, Desiree, Pontiac, Coliban
The "All-Purpose" Conundrum
Many Australian supermarkets sell “all-purpose” potatoes like Sebago as a one-size-fits-all solution, but this can be confusing. These middle-of-the-road varieties are a compromise:
They’ll roast reasonably well, though not as perfectly as a truly floury variety
They’ll hold their shape in salads better than floury types, though they might break down more than ideal waxy varieties
Think of all-purpose potatoes as the “jack of all trades, master of none” in the potato world.
Australian-to-International Potato Translation Guide
International variety |
Australian equivalent |
Best uses |
|---|---|---|
| Russet (US) | Sebago or Russet Burbank | Baking, mashing, fries |
| Idaho (US) | Sebago | Baking, mashing, fries |
| King Edward (UK) | Dutch Cream or Kipfler | Roasting, mashing |
| Maris Piper (UK) | Sebago | All-purpose |
| Yukon Gold (US) | Desiree or Dutch Cream | All-purpose, roasting |
| New/Baby potatoes | Any small white or red potatoes | Boiling, roasting whole |
Australian Varieties Explained
Sebago: Australia’s most common supermarket potato. Medium starch, reasonably versatile but best for roasting and mashing.
Dutch Cream: Waxy, yellow-fleshed potato. Excellent for salads, boiling, and dishes where you want potatoes to hold their shape.
Desiree: Red-skinned, yellow-fleshed, all-purpose potato with a slightly waxy texture. Good for roasting, mashing, and baking.
Kipfler: Long, finger-shaped waxy potato. Perfect for salads and roasting whole.
Nicola: Yellow-fleshed waxy potato. Excellent for boiling and salads.
Pink Eye/Southern Gold: Waxy variety with distinctive pink “eyes”. Great for salads and boiling.
Russet Burbank: When available, this is Australia’s closest match to the American Russet. Excellent for baking and fries.
Navigating Australian Supermarket Labels
Australian supermarkets typically label potatoes by:
Color (“white,” “red,” “cream”)
Washing method (“brushed” vs. “washed”)
Cooking recommendation (“good for mashing”)
“Brushed” potatoes (like the common Sebago) have a rough, sandy appearance and tend to be more floury - good for roasting and mashing.
“Washed” potatoes often have thinner skins and tend to be waxier - better for boiling and salads.
Tips for Home Cooks
When a recipe calls for “floury” potatoes: Look for “brushed,” “Sebago,” or potatoes labeled for mashing/roasting.
When a recipe calls for “waxy” potatoes: Look for “white,” “cream,” or potatoes labeled for salads/boiling.
For specialty cooking: Consider farmers’ markets or specialty grocers where you’ll find more variety and better labeling.
When in doubt: Sebago is sold as Australia’s most versatile variety and will work reasonably well for most cooking methods, but we can always do better.
Understanding these basics should help you navigate the potato section with more confidence, even when your international recipe calls for varieties not commonly found in Australian supermarkets.
