A waxy, yellow-fleshed potato with a nutty flavour that makes great salads and can be boiled, steamed or baked. Famous especially in Southern Tasmania where they have gained a well deserved reputation for magnificent potato salads and perfect roasts.
Pink Eye are famous in Tasmania, particularly one spot near Hobart (South-Arm) where the soil is black and sandy. Locals swear that they are not true Pink Eye’s unless they are grown in this one small part of Tassie. Tasmanian’s all over the state grow or buy these spuds for their Christmas dinners and they are delicious boiled and served with salt and pepper and heaps of butter.
Pink Eye’s are a waxy potato and are great across the following cooking styles:
- Salad – Excellent
- Mash – Fair
- Dry Bake – Fair
- Roast – Excellent
- Fry (Chips) – Fair