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Sebago potatoes have a relatively uniform size and are elliptical to oval in shape with a broad center that slightly tapers to rounded ends. The skin is semi-smooth with light yellow-brown hues, covered in shallow eyes, and bears many dark brown spots, bumps, and lenticels. Underneath the thin skin, the flesh is dense, firm, smooth, and white to cream-colored. When cooked, Sebago potatoes have a medium starch content and are fluffy with a mild, earthy taste.
Sebago potatoes are available year-round.
Sebago potatoes, botanically classified as Solanum tuberosum, are the edible, underground tubers of a leafy plant that belong to the Solanaceae or nightshade family. Created in the northern United States, Sebago potatoes are a late-season variety that were initially developed for their resistance to late blight, a fungus that can devastate potato crops. These tubers were initially popular in the early 1900s when they were released, but Sebago potatoes have largely fallen out of favor in the modern-day United States due to newer varieties overshadowing the mild tuber. Despite its lack of use in North America, Sebago potatoes are one of the most popular varieties in Australia and are favored as an all-purpose tuber used in a wide range of culinary applications.
Sebago potatoes are a good source of vitamin C and B6, fiber, potassium, and antioxidants.
Sebago potatoes are considered an all-purpose potato that can be baked, fried, boiled, mashed, and grilled. The potatoes have a uniform shape and mild flavor, making them a suitable choice as a substitute for other varieties in recipes, and they have a medium starch content providing versatility in culinary applications. The tubers can be sliced and baked into chips, cooked into French fries, or cubed and roasted for a crisp exterior and fluffy inside. They can also be utilized in some casseroles and stews, depending on the recipe, or cubed and cooked with roasts to soak up the juices. Sebago potatoes pair well with meats such as lamb, beef, pork, or poultry, spices such as cumin, paprika, rosemary, and thyme, garlic, onions, bell peppers, and mushrooms. The tubers will keep 2-5 weeks when stored in a cool, dry, and dark place.
Australia’s most common and popular varieties for everyday cooking and are primarily used to make French fries, known as chips in Australia. From high-end restaurants to local neighborhood hangouts, Sebago potatoes are often hand-sliced into varying sizes and shapes and fried into a crispy, fluffy side dish. Rob Kabboord, a well-known chef in Australia, utilizes Sebago potatoes in a recipe known as triple-cooked chips. Kabboord blanches the tubers and then fries the slices twice in two different temperatures of oil to create the crispy dish, often served with battered fish. Chips are also popularly served with many different seasonings in Australia including chipotle salt, a mixture of ketchup and mayonnaise, parsley, and smoked salt. One unique seasoning Australia is known for is chicken salt, which is salt mixed with dried pieces of roasted chicken. This salt is the predominant flavoring used on fast food French fries.
Sebago potatoes were created by the United States Department of Agriculture in partnership with the Maine Agricultural Experiment Station in 1938. Developed in Maine, Sebago potatoes are a cross between Chippewa and Katahdin varieties and was mainly released for its ability to be resistant to late blight. After its release, Sebago potatoes were introduced to regions across the United States and later arrived in Victoria, Australia in 1940. Today Sebago potatoes are widely found at supermarkets across Australia and can also be found at select grocers in the United States and Canada.
Recipes that include Sebago Potatoes. One is easiest, three is harder.
|SBS Australia||Best Ever Rosemary Roast Poatoes|
|This Silly Girl's Kitchen||Light and Crispy Homemade Potato Chips|
|The Recipe Rebel||Cream Cheese Mashed Potatoes|
|Cooking Light||Air Fryer Potato Chips|