Potato in season in Australia
Potato is in season in Australia from all year, and at its peak from February to May. This is the cooler south; the tropical north has its own calendar.
At its best
Potatoes are grown in several states with staggered harvests, so there are always some in the shops. Tasmania's supply is strongest in winter and early spring, Queensland's new season starts around early October, and South Australia, the biggest producer, begins its new season in December.
At the shop
Choose firm potatoes without sprouts or damaged patches. Slightly green potatoes are usually fine once the green parts are removed. Peel away the green skin and flesh, and throw out any potato that is entirely green and hard or that tastes bitter, because cooking does not remove the compounds responsible.
Keeping it
Keep them in the dark, somewhere cool (about 7 to 10°C), not in the fridge, where the cold turns starch to sugar. Use a paper bag, mesh bag or perforated box rather than plastic, and store them apart from onions, which can make potatoes sprout faster.
Three dinners
- Roast potatoes Par-boil, rough up in the colander, and roast hot in oil.
- Potato bake Thin slices, cream and a little garlic.
- Warm potato salad with mustard dressing Dress while still hot.
How we decide. Each item carries a score from 0 to 20 for every month of the year. We call 16 or more “at its peak” and 8 to 15 “around”. The scores were checked against Australian growers’ bodies, state government pages and the Sydney and Melbourne markets, and last reviewed on 9 October 2026. Seasons shift a few weeks with the weather and the state, so treat the edges as guides. Spotted something wrong? Tell us at [email protected].
General information only. These guides are not advice about how you should prepare, store or eat any food. Please follow the packaging and the official food-safety guidance from Food Standards Australia New Zealand (FSANZ) and your state or territory food authority.