Which potato to use comes down to the dish. For creamy mash, pick Dutch Cream, and for slices that hold together in a salad or a bake, pick Desiree. For fluffy roasts and chips, pick Sebago. All three are certified organic and Australian-grown, and you'll find them with our organic potatoes and other vegetables.
| Potato | How it cooks | Best for |
|---|---|---|
| Dutch Cream | Waxy, yellow flesh, buttery | Mash, boiling, roasting, baking |
| Desiree | All-rounder, pink skin, firm flesh | Boiling, baking, mash, salads |
| Sebago | All-rounder, white flesh, fluffier | Mash, roasting, baking, chips |
| Gold sweet potato | A different plant, sweet and soft | Roasting, mashing |
Waxy, floury and all-rounder potatoes
Cooks sort potatoes by how they behave once cooked. Waxy potatoes are firmer and moister, so they keep their shape when boiled, which suits salads, soups and stews.
Floury potatoes have more starch and turn light and fluffy. They're the ones for baking, mashing and frying. All-rounders sit in between and handle most jobs.
The variety name tells you more than the skin colour, so it's worth checking the label or the shelf ticket.
What the organic label means on a potato
Every potato on our shelves is certified organic, and the certification is held by the grower. Our Sebago listing, for example, names the grower, Wegner, and the certifier, ACO.
Certified organic potatoes are grown without synthetic pesticides or fertilisers, and the farm is audited against an organic standard. Our guide to certified organic produce in Australia explains what the certification covers and how to check it.
All our fresh fruit and veg, potatoes included, is grown in Australia.
The potatoes on our shelves
Dutch Cream
Organic Dutch Cream potatoes are a large, oval, waxy potato with yellow flesh, thin skin and a rich, buttery taste, as ABC's Poh's Kitchen guide to varieties puts it. They're a favourite for mash, and they're also good roasted in wedges or sliced into a gratin. We sell them by weight, in 500g and 1kg lots.
Desiree
Organic Desiree potatoes have pink skin and pale yellow, firm flesh that holds its shape. That makes them a strong choice for potato salad, boiling and baking, and they mash well too. The same guide doesn't recommend them for frying.
Sebago
Organic Sebago potatoes are a white-skinned, white-fleshed all-rounder, and the most common potato in Australian shops. They lean towards the floury side, which is why they make good chips, roasts and baked potatoes. Like the Dutch Creams, they come in 500g and 1kg lots.
Gold sweet potato
Organic gold sweet potatoes have golden flesh and a creamy texture. Like our Sebagos, they're certified by ACO. Roast them in chunks or mash them on their own or half and half with Dutch Cream.
From the pantry and freezer
For a quick dinner, The Gluten Free Lab Potato Gnocchi is made in Western Australia from potato, potato flour and tapioca starch, and lives in our freezer. To thicken a sauce or bake gluten free, Lotus Potato Starch contains organic potato and nothing else, and Ceres Organics Potato Starch is made from certified organic potatoes.
How to store and cook potatoes
Keep potatoes somewhere cool, dark and dry, like a basket at the bottom of the pantry, and leave them out of the fridge. Food Standards Australia New Zealand says cold and light both raise the compounds that turn into acrylamide, a chemical that forms when starchy food is cooked at high heat.
The FSANZ acrylamide advice also suggests soaking cut potatoes in water for 15 to 30 minutes before roasting or frying. Roast at 180 to 190°C and take them out when they're light golden.
A few ways to put that into practice:
- Roast potatoes: Sebago or Dutch Cream, cut into even chunks, soaked, dried well and tossed in oil before they go in.
- Chips: Sebago, cut chunky. FSANZ prefers chunkier chips, and if you deep fry, keep the oil at 175°C or below.
- Mash: Dutch Cream or Sebago, peeled, cut into similar sizes and boiled until a knife slides in easily.
- Potato salad: Desiree or Dutch Cream, boiled in their skins and sliced once they've cooled a little.
- Bakes and gratins: Dutch Cream or Desiree, sliced thinly so the layers hold.
Questions people ask
Which potato makes the best mash?
Dutch Cream for a rich, buttery mash, or Sebago for a lighter, fluffier one.
Which potato should I use for potato salad?
A potato that holds its shape. Desiree is the classic choice, and Dutch Cream holds together well too.
Can I eat a potato that's gone green or sprouted?
Cut away the sprouts and any green or damaged parts before cooking. The Food Safety Information Council explains that these parts carry more of the natural toxins in potatoes, which cooking doesn't destroy. If a cooked potato still tastes bitter, don't eat it.
Is a sweet potato a kind of potato?
No. Sweet potatoes belong to the morning glory family and are only distantly related to the potato, which is in the nightshade family.
Why do some potatoes come with dirt on?
Those are brushed rather than washed. A little soil left on doesn't change how they cook. Give them a scrub just before you use them.
Where to buy
Our organic potatoes are in store at Leichhardt and Crows Nest, seven days. We also deliver them from Leichhardt, Monday to Saturday, in our refrigerated van, with no minimum order. Our organic grocery delivery page has the details.
Written by the Unique Wholefood team. Updated November 2026.
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This article is general information only and isn't medical, dietary or nutritional advice. If you have a health condition, an allergy or intolerance, or you're making a big change to how you eat, please talk to your doctor or an Accredited Practising Dietitian first. Product details, ingredients, allergens, prices and stock are taken from the makers and our listings at the time of writing and can change, so always check the label before you buy. All our fresh fruit and veg is certified organic and Australian-grown; other products are certified organic only where the label says so. Delivery areas, prices and times can change, and the current terms are on our Shipping, Delivery & Returns page.