Image of two potatoes - one has been peeled

Spectacular Spuds

 

We LOVE potatoes - fried, boiled, mashed or baked – making spuds the biggest type of produce grown in Australia by volume.

Did you know, cooked potato skins are a good source of vitamins and minerals, such as potassium and vitamin C?

Skins

  • Put your potato peels onto a well-oiled baking try. Season with salt, pepper and rosemary and bake until crispy. These delicious peels make for a tasty snack or the perfect addition to soups and salads.

 

Flesh

  • If you love potato salad, how about swapping out cream and adding natural yoghurt as the base to host your boiled spuds. Flavour with Dijon mustard, spring onions, tarragon. Yum!

 

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