Bismark Potatoes are oblong potatoes, with white flesh and skin. When harvested early, they are good for boiling. When harvested later, they are good for French Fries (aka chips in the UK.) Cooking Tips Not good for baking. History Notes Bismark Potatoes were developed in 1928 in Tasmania as a strain of Prince Bismarck potatoes,…
Brownell Potatoes are round with brownish-pink skin, medium-deep eyes, and white flesh. The round shape makes it easy to peel. These are waxy potatoes. Cooking Tips Good for boiling when a new potato; when older and more mature, good for mashed potato and chips. Not overly great as a baked potato. Storage Hints Stores well….
Pink Eye Potatoes are round, with off-white skin with purple flushes on it, deep, pink eyes, and yellow flesh. These are waxy potatoes. They are popular in Tasmania, Australia. History Notes The exact origin of Pink Eye Potatoes is not known, but they have been grown in Tasmania since at least 1928.
Tasman Potatoes are uniformly-sized potatoes with bright pink skin, and white flesh. The potato is marketed as all-purpose for direct to consumer sales, but it is actually a floury potato and breaks apart when boiled. History Notes Tasman Potatoes were developed in Australia by the Tasmanian and Victorian Departments of Agriculture in 1961. Released 1974….