Kipflers are a German variety of potato, with a firm/waxy texture, and creamy yellow coloured flesh, and nutty taste. They’re also known as ‘German finger’, because they are a long, narrow, finger-shaped spud. Kipflers are excellent for cooking in many different ways – good for roasting, boiling, and using in potato salads.
Potatoes first arrived in Australia on the First Fleet, and were planted in New South Wales. The variety of climates found in Australia means that potatoes can be grown and harvested all year round.
Potatoes are a good source of dietary fibre and carbohydrates, providing energy for physical activity. They also contain minerals such as potassium and manganese.
Potatoes are an affordable staple, rich in vitamins and minerals. They’re also one of the most satiating foods – meaning that they fill you up and keep you full, regulating your appetite.
If you cook them, allow them to cool down, and eat them after a few hours or the next day, they will develop ‘resistant starch’ – a unique fiber that is amazing for your digestion, microbiome (gut bacteria), and blood sugar regulation!
Potatoes should be stored in a cool, dry, dark, well-ventilated area, like a cupboard. Light can cause greening of the skin, and sprouting. Do not store potatoes in plastic as they will sweat and deteriorate in quality.