The Gourmet Potato

Who doesn’t love a good spud? They’re one of life’s simple pleasures and so versatile! Wentworth & Annette Hill of The Gourmet Potato bring the best heirloom potatoes to market according to some of Australia’s top chefs and the judges of the delicious Produce Awards, who named them Producer of the Year. Neil Perry calls them “the best potato in Australia,” and that’s good enough for me!

Discover The Gourmet Potato

Follow @thegourmetpotato on Instagram

Follow The Gourmet Potato on Facebook

Visit thegourmetpotato.com.au to find out more

Catch Annette or Wentworth at Carriageworks Market every Saturday to get your hands on some of their gorgeous potatoes.

Cook With The Gourmet Potato

I use potatoes from The Gourmet Potato in all sorts of dishes across a wide range of cuisines, as sides, in soups, even in bread!

Scroll down to see some of my recipe videos using The Gourmet Potato’s potatoes.

Share page on:

Caldo Verde

Portugal’s most popular soup, caldo verde is a simple, delicious potato and cabbage mix flavoured with smoked chouriço. I love The Gourmet Potato’s Queen May in this traditional dish.

Sardinian Potato Bread

These simple little Sardinian rolls are delicious, keep for days and reheat really well. The Gourmet Potato’s Dutch creams are perfect in this simple recipe.

Potato Salad

Potato salad is my go-to dish for picnics, barbecues, any gathering. It’s delicious with virtually everything, especially when it’s made with The Gourmet Potato’s waxy kipfler potatoes.

Meet Wentworth & Annette Hill

Q&A with Wentworth & Annette Hill

Why are heirloom potato varieties better?

Nature creates something tasty and nutritious, then modern agriculture breeds out flavour and nutrients in favour of standardisation and durability. These potatoes have their own unique flavour as well as fabulous colour and texture; they’re the star of a meal, not just a side dish.

Why do The Gourmet Potato's potatoes taste better than any others? What makes The Gourmet Potato potatoes the best?

Apart from the natural flavour of the heirloom varieties, they’re grown in basalt soil that’s rich in organic matter in a cool climate with good rainfall. Robertson, in the Southern Highlands of NSW, where they’re grown is over 700 metres above sea level which gives very clean air plus cold nights and warm days, which potatoes love.

What makes a potato waxy or floury?

All potatoes contain starch and there are two different forms of starch. Waxy potatoes (like kipflers) contain one form and floury (or fluffy) potatoes (such as xx) contain the other form of starch. Some potatoes (like xx) contain both types and are great all rounders.

Can you eat potatoes that have started to sprout?

Potatoes that haven’t been sprayed with chemicals to prolong their shelf life will develop sprouts as they mature, they also develop more flavour at this time. They’re vital, living foods that are perfectly good to eat. Just break the sprouts off and cook as normal. However don’t eat green potatoes.

What’s the best way to store potatoes?

We recommend storing our potatoes in their boxes in a cool, dark place (7°-10°C) with good air circulation. Leave the dirt on them until you’re ready to cook them, it helps them retain moisture so they don’t dry out and soften and also helps protect their nutrients.

Should you store potatoes in the fridge? Can you refrigerate potatoes?

You can store potatoes in their box in the crisper of the fridge provided you aren’t planning on using them to make chips; the cold affects the starch causing a sugar spike which stops them crisping up properly when fried.