Potato Farm

Farmer Gavin Simpkin grows potatoes on his property, Glenwood, at Robertson in the NSW Southern Highlands, following in the footsteps of his father and grandfather.

He harvests gourmet potatoes such as King Edwards, Kipfler, Nicola, Pink Eye, and Sapphires, as well as non-gourmet varieties such as Sebago and Pontiac.

Gavin's recommendations:

  • King Edwards: roasted, deep fried, boiled good for mashing
  • Kipfler (Golden Crescent): general-purpose – steamed, boiled and roasted, good in salads
  • Nicola: best boiled and steamed good for mashing and in salads
  • Pink Eye: excellent boiled and steamed and good for salads but not for mashing.
  • Pontiac non gourmet: general-purpose – boiled, steamed, baked in jacket and roasted. Good mashed and for salads.
  • Sebago non gourmet: general-purpose – boiled, steamed, baked, roasted, fried. Excellent for mashed and good for salads.
  • Sapphires: Good baking potato

Things to consider

  • The potato is one of the most nutrient-dense vegetables available and provides substantial nutrition for few kilojoules. To preserve these nutrients peel the potato just prior to cooking and don't leave it exposed to the air or standing in water any longer than necessary.
  • To retain the maximum benefit of the nutrients in potatoes, they should be scrubbed thoroughly and cooked in their skins. If you do peel them, remove only the thinnest layer of skin as many nutrients lie just beneath the skin.
  • As potatoes age they begin to sprout. Don't eat the sprouts, break them off before preparing the potato for cooking.
  • To stop your potatoes from going green, take the potatoes out of the plastic bag and store them in a cool, dark, dry, place such as a paper bag or cardboard box.
  • Never refrigerate potatoes as temperatures below 50°C can cause them to blacken when cooked.
  • Blackening during or after cooking can occur if the potatoes are old or have been affected by weather conditions, such as frost. You can overcome this by adding a little lemon juice or vinegar to the water in which they are boiled.
  • In our warm climate, the optimum storage time for washed potatoes is one week. If you are storing them for longer, choose unwashed potatoes.

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