Available all year round, Kestrel potatoes make a great addition to just about any meal. Check out our top tips on how to properly cook and store your spuds.


Cooking


  • Kestrels are perfect mashed, roasted, boiled or fried.
  • High in flavour, Kestrels keep their distinctive colour after cooking and make a super smooth mash. Tip: for a richer, creamier mash just add warm milk.
  • Always start with cold water when boiling potatoes. Leave the skin on and then peel it off after to lock in the key vitamins and minerals while they cook.
  • See our recipes for ideas on how to cook your Kestrel potatoes.


Storage

  • For maximum value, store Kestrels in a cool dry place away from direct sunlight. They will keep at room temperature for approximately 7–10 days, and often longer over the winter months.
  • Ensure the potatoes have full air circulation by removing them from plastic bags and placing them in a basket or container that doesn’t trap any moisture.
  • Avoid storing your spuds in the fridge. The cold temperatures will convert their starches into sugar, causing them to become sweet and turn a dark colour when cooked.
  • Keep your potatoes clear from onions. The natural gas produced by onions can accelerate their decay.
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