Introduced to Tasmania from Germany in the 1880's, this is an early maturing cultivar with long, oval, creamy white tubers and flesh, and purple eyes.  Bismark is ideal for boiling as a new potato, and for beaut chips when mature.  Also makes great crispy potato skins.  

Carlingford is an excellent salad-type potato which produces a high number of round to oval tubers with white skin and creamy-coloured flesh.  Its firm waxy texture and good flavour make it perfect for boiling, especially as a new potato, and baking.  Harvest early for beaut new potatoes, or leave to mature for baking, mash and chips.  Carlingford can also be used as a second cropping variety and...

Rich red colour inside and out, with an earthy, buttery flavour.  Its fine, moist texture is ideally suited to boiling or sauteing, and its silky-smooth flesh makes a great potato salad.  High yielding.  Early to mid-season.  

This Dutch potato has exceptionally creamy and rich yellow flesh and a waxy texture. It is perfect simply boiled or mashed with a little salt. Also ideal for roasting or baking, for a gratin, puree or soup. Tubers are a rich yellow with thin skins.

This English variety is white-fleshed and floury, great for baking, chips and mash.  Makes superb roast potatoes.  One of the most popular varieties of the 20th Century, it is a good all-rounder, but not recommended for salads.   White skin with pink blotches.  Mid to late season.  

An oval, white-skinned and white-fleshed potato.  Excellent flavour.  Good for baking, roasting and mashing, and makes great chips. Especially recommended for boiling.  Very similar to Kennebec.  

Also known as Southern Gold, this pretty potato has a creamy yellow flesh that tends to be waxy with a nutty flavour.  Best for salads, boiling, steaming and baking.  Tubers are cream blotched with purple, with deep pink eyes.  Wonderful boiled and buttered as new potatoes.  Early maturing.