Kestrel potatoes are grown across selected regions of Australia all year and are packed full of vitamins C, B1, B3 and B6 plus minerals such as potassium, phosphorous and magnesium.
Kestrels are also a great source of dietary fibre, and contain a range of vital antioxidants and micronutrients. With less than 0.1 grams of fat per serve, Kestrels are naturally low in calories and contain absolutely no cholesterol with or without skins.
Kestrels are perfect mashed, roasted, boiled or fried. High in flavour, Kestrels keep their distinctive colour after cooking and make a super smooth mash.
HOW TO PICK
Pick spuds that feel firm and heavy. Kestrel’s naturally have purple eyes, make sure you avoid those with sprouting eyes, or green discolouration. For even cooking, choose potatoes that are similar in size.
HOW TO STORE
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.