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Potato Red 1kg Organic


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Certified Organic
ORGANIC Potato Brush Red 1kg
Desiree where possible but it can vary depending on seasonal availability.


Desiree scores 5 on the waxy/floury scale and can be used for great roast potatoes and chips, creamy mash and also wedges. Desiree is also sold as a baking potato. This striking red-skinned maincrop potato, with a light yellow flesh is very widely available. This is a main crop variety.

Desiree is suitable for:

•Potato Wedges
•Jacket Potatoes

Desiree potatoes are excellent for:
•Roast Potatoes
•Potato Dauphinoise

Potatoes have three different categories that species of potatoes can fall into: “Waxy”, “floury” and “all rounders”. “Waxy” potatoes have higher moisture content and less starch, which helps them hold their shape better, making them better suited for salads, stews, as well as soups. “Floury” potatoes have a fluffy texture when cooked because of the higher starch and lower moisture content. This makes them best for baking, mashing and frying, however they release a lot of starch when boiled or fried if not soaked beforehand. “All rounders” is ones that are both waxy and floury.

Choose unblemished potatoes with no visible scars, damage or greening.

Remove from plastic bags and store alone in a cool, dark, dry place away from onions. A cardboard box or brown paper bag is ideal. Do not refrigerate or store for longer than necessary or potatoes will turn green and go soft. In either case, discard.

May be peeled or skins scrubbed and left on. Remove any green by peeling. If peeling, remove only the thinnest layer to prevent loss of nutrients.
Boil or steam for 15–20 minutes, simmering until tender. Time is dependent on size of chunks. Fast boiling may cause potatoes to break up. Microwave in a covered dish with 2–3 tablespoons water on HIGH (100%) for 10–12 minutes, turning after 5 minutes to ensure even cooking. Time is dependent on size and quantity.

Serving suggestion
For salads, add a little lemon juice or white vinegar to the water to preserve the colour.
For really crisp roast potatoes bring to the boil for 2–3 minutes just prior to roasting. Drain and brush with oil and cook in a hot oven.
For smooth mash, drain the cooked potatoes and toss over heat to remove moisture. Mash to remove lumps and add milk when smooth. Warm milk is best.

Nutrition Information

Fat free
Low sugar
Contains fibre
Salt free
Good source of vitamin C

Half a cup of cooked potatoes provides one serve of vegetables.

Serving size: 1/2 cup, 82.5g
Quantity per serving Quantity per 100g
Energy 236.0 kJ 279.0 kJ
Protein 2.1 g
2.5 g
-saturated 0.1 g
0.0 g 0.1 g
0.0 g
-sugars 10.9 g
0.5 g 13.2 g
0.6 g
Fibre 1.4 g 1.7 g
Sodium 3.3 mg 4.0 mg
Vitamin C 13.2 mg (29% RDI) 16.0 mg

*Recommended Dietary Intake

Potato, boiled, without added salt, without skin (peeled) fat not added, 0.5 cup, 82.5g
Manufactured by: Organic Fresh from the Farm