With a buttery flavour, nicolas are excellent for gnocchi, or as a potato for boiling or mashing. They are our favourite potato for gnocchi.
How do we make sure we provide top quality nicola potatoes?
First, we make sure that the potatoes are firm and free of cracks, sprouts, wrinkles and dampness; which are all indicators that the potatoes are old. Next, we make sure the potatoes don’t have a green tinge (which suggests the potato has been stored in the sun and is now bitter), and they don’t have any black spots or bruises. Finally, we make sure that the eyes of the potatoes are shallow and sparse. We apply these criteria meticulously; which means you’ll be supplied with top quality nicola potatoes, every time!
Where do we source our nicola potatoes from?
Potatoes are a cool weather perennial crop, and grow best in loamy soil, with a good amount of clay, sand and vegetable matter. The best areas in Victoria for growing potatoes are around Ballarat, Geelong and Gippsland, and we source most of our potatoes from there. When Victorian supply is short, we source potatoes from the Adelaide Plains and North Adelaide Hills regions of South Australia.
What is the best way to keep nicola potatoes?
Potatoes are best stored in a cool, dark place. Direct sunlight turns them green, and warmth & moisture will facilitate sprouting. They store well in a brown paper bag or a perforated plastic bag. If you store them for a long period, make sure you remove any that have sprouted – one bad potato can affect the quality of the others. Also, make sure you store them away from strongly flavoured foods like onions – potatoes might absorb their aroma over time. A final word of warning, don’t eat potatoes if they have a green tinge, the green tinge is an indication that a toxic compound (known as solanine) has formed. Small doses of solanine will make you sick (common symptoms are nausea, headaches and stomach cramps) and it’s potentially fatal in higher doses.
Nicola potato nutritional information
Potatoes are a great source of complex carbohydrates (which are great for rebuilding energy supplies), and they also contain fibre, vitamin C, vitamin B6, potassium, thiamine, niacin, manganese and copper. From a nutritional perspective, the less you do to them, the better. Also, try eating potatoes with the skin on, you increase your fibre intake that way.
Nicola potato serving tips and suggestions
With a buttery flavour, nicolas are excellent for gnocchi, or as a potato for boiling or mashing. They are our favourite potato for gnocchi. If there’s a long period between preparation and cooking, try storing potatoes in a bowl of water with a few drops of lemon juice or vinegar – this will help keep the potatoes white. If you’re making mash, try baking the potatoes and scooping out the flesh – it produces a lighter and fluffier mash.
