Most commonly a Nadine potato, these are another popular variety in Australia. They are waxy potato with a whit, firm flesh and skin that holds its shape well when boiled or baked. They are most suitable for boiling, mashing and potato salads. They are not suitable for frying.
Available all year round.
For optimum keeping, store potatoes in a cool humid place and keep them away from light. Sunlight or fluorescent light can cause the potato skin to produce chlorophyll and turn green in colour. Do not store potatoes in the fridge as the cold temperature turns the potato starch into sugar. Do not store them in plastic bags as potatoes need to breathe.