Carisma Potatoes: GI, Carbs, Where to Buy and Recipes
Carisma potatoes are a Dutch-bred potato variety best known for having a lower glycemic response than many common potatoes. I first found them in a supermarket in the Netherlands years ago, bought a bag out of curiosity and tried them boiled, mashed, sautéed and in potato salad.
They tasted like ordinary potatoes because that’s exactly what they are. Carisma isn’t a cauliflower substitute or a manufactured low-carb food.
Published testing has put its GI at around 53 to 57, which is lower than many common potato varieties. Current potato packaging also lists an average of 9.5g carbs per 100g and describes Carisma as containing 25% less carbohydrate than typical potatoes.
Carisma Potatoes at a Glance
- Type: All-purpose potato variety bred in the Netherlands
- Published GI: Around 53 to 57
- Carbohydrate: 9.5g per 100g
- GMO status: Traditionally bred, not genetically modified
- Texture: Creamy, smooth and waxy
- Where sold: Coles in Australia; North American supply exists through EarthFresh, although retail availability varies
- Recipes here: Crispy sautéed Carisma potatoes and Carisma potato salad
Why Carisma Potatoes are Worth Trying
The reason I kept buying them wasn’t because they tasted like a diet product. They worked in the same dishes I would normally make with an all-purpose potato. They held together for potato salad, crisped after parboiling and mashed smoothly when I didn’t overcook them.
The unusual part is their glycemic response. Potatoes can vary considerably by variety, so choosing one potato cultivar over another can make a measurable difference even though both are simply potatoes.
What are Carisma Potatoes?
According to EarthFresh’s Carisma history, the variety was first bred in the Netherlands in 1986 using traditional breeding methods. It was commercially launched in Europe in 1999 and later introduced in Australia as a potato with a lower glycemic response. Carisma potatoes aren’t genetically modified.
A study published in the British Journal of Nutrition compared seven potato cultivars and measured Carisma at GI 53. It was the only variety in that study to fall into the low-GI category.
Are Carisma Potatoes Low GI?
Carisma has historically been described as a low-GI potato, although I wouldn’t treat 55 as one fixed number for every crop and cooking method. Older testing produced figures of 53 or 55, while a 2024 Glycemic Index comparison lists boiled Carisma at about GI 57.
That makes “lower GI” the more accurate description. Growing conditions, the individual crop and preparation can affect glycemic response. EarthFresh also uses the term “lower glycemic response” for Carisma sold in North America rather than promising one GI value for every potato.
If you’re managing diabetes, GI is only one part of the meal. Portion size, other foods eaten at the same time and individual glucose responses can all affect what happens after eating.
Are Carisma Potatoes Low Carb?
The current Coles Carisma potato listing gives 9.5g carbohydrate per 100g and markets the variety as having 25% less carbohydrate than average potatoes.
That makes Carisma a lower-carb choice compared with many standard potatoes. It doesn’t make them carb-free or automatically keto-friendly, so check the nutrition panel on the bag if you’re tracking carbs closely.
How Do They Taste?
I found the flesh creamy and smooth. The cubes held together well in potato salad and crisped nicely after I parboiled and sautéed them.
They also mash well with butter. One batch went gluey after I overcooked the potatoes and then added butter and milk, so I now I’m careful to stop cooking them before they’re beginning to fall apart.
How to Cook Carisma Potatoes
- Boiled: They hold together well when cooked until tender, which makes them suitable for serving whole or using in salads.
- Sautéed: Parboil the cubes first, drain them well and finish them in a skillet with oil. Butter and fresh herbs are optional.
- Mashed: Drain them before mashing with butter. Avoid overcooking or working the potatoes excessively because the mash can become gluey.
- Roasted or air-fried: Carisma is currently sold as an all-purpose potato suitable for both methods.
- Potato salad: Boil the cubes until tender, cool them and add the dressing after cooking.
Where to Buy Carisma Potatoes
In Australia, Carisma potatoes are easy to track down. Coles currently lists both 2kg bags of Carisma Washed Potatoes and 1kg bags of Baby Carisma Potatoes.
North American availability is less straightforward. EarthFresh says Carisma is grown in Canada and the US, including Idaho, California and Texas. Its public retailer information hasn’t kept pace with its production information, however, and I couldn’t verify a current nationwide US retailer.
I also couldn’t confirm dependable nationwide Walmart or Costco availability. If you’re looking for Carisma potatoes in the US, check local grocery websites or contact EarthFresh for current distribution in your area rather than relying on old retailer lists.
Two Ways I Cook Carisma Potatoes
I tried several cooking methods when I first bought Carisma potatoes. The two recipes I’ve kept here are the ones I made most often: crispy sautéed potato cubes and a simple mayonnaise-based potato salad.
The sautéed potatoes are parboiled before going into the skillet, which gives the centers time to cook before the outsides crisp up. The potato salad has tender boiled potatoes which are cooled before they’re mixed with the dressing.
How to Store Carisma Potatoes
- Uncooked potatoes: Keep them in a cool, dry place away from direct sunlight.
- Cooked potatoes: Refrigerate leftovers in a covered container and use them within 3 to 4 days.
- Sautéed potatoes: Reheat them in a skillet or oven if you want to restore some of the crispness.
- Potato salad: Keep it refrigerated and don’t leave it sitting at room temperature for extended periods.
- Freezing: Cooked potatoes can change texture after freezing. Mayonnaise-based potato salad is particularly poor after freezing, so I wouldn’t freeze that recipe.
- Make ahead: The potato salad can be prepared in advance and refrigerated. I prefer the sautéed potatoes freshly cooked.
Carisma Potatoes FAQs
Carisma potatoes contain less carbohydrate than many standard potatoes, but they’re not carb-free. Current Coles nutrition information lists 9.5g carbohydrate per 100g, so whether they fit a keto diet depends on the serving size and your own carb target.
No, not for ordinary cooking. Published GI figures come from potatoes prepared in particular ways, however, so changing the preparation means you shouldn’t assume the finished potatoes will have exactly the same GI value.
Carisma is generally sold as an all-purpose potato with a creamy, waxy texture. The potatoes work well in salads because they hold together after boiling, and they can also be mashed, roasted or sautéed.
I couldn’t find a current nationwide US listing for Carisma potatoes at Walmart or Costco. EarthFresh says Carisma is grown in both the US and Canada, although retail availability does vary by area and season.
Commercial Carisma crops are grown in North America, although certified seed potatoes are a different product from potatoes sold for eating. Look for certified Carisma seed potatoes from a seed supplier if you want to try growing the variety at home.
Are Carisma Potatoes Worth Trying?
I still think Carisma is one of the more interesting potato varieties I’ve tried because the lower glycemic response comes from the potato itself rather than from turning it into a substitute food.
Crispy Sautéed Carisma Potatoes
Ingredients
- 3 Carisma potatoes
- Water, as needed
- Salt, to taste
- Oil, as needed
- Butter
- Fresh rosemary leaves
- Fresh parsley, chopped
- Black pepper, to taste
Equipment
- Large saucepan
- Colander
- Large skillet
- Chef’s knife
- Cutting board
Method
- Wash the potatoes and leave the skins on. Cut them into 1-inch (2.5cm) cubes.
- Put them in a large saucepan and cover with water. Bring the water to a boil and add a pinch of salt. Reduce the heat and simmer for about 10 minutes, until the potatoes are almost tender.
- Heat oil in a large skillet. Add butter if using. Add rosemary or parsley if using.
- Drain the potatoes thoroughly and add them to the skillet.
- Sauté until the outsides are golden and crisp, seasoning with salt as they cook.
- Cut one cube in half to check the center is tender.
- Add black pepper and more salt to taste, then serve hot.
Notes
- Don’t cook the potatoes until they’re falling apart during the parboiling step or they can break up in the skillet.
- Cooked leftovers can be refrigerated for 3 to 4 days.
Carisma Potato Salad
Ingredients
- 3 Carisma potatoes, unpeeled
- Water, as needed
- Salt, to taste
- Mayonnaise, as needed
- 1 green onion (spring onion), chopped
- 1 teaspoon fresh parsley, chopped
- ½ teaspoon prepared mustard
- 1 egg, hard-boiled
- Black pepper, to taste
Equipment
- Medium saucepan
- Colander
- Large mixing bowl
- Chef’s knife
- Cutting board
Method
- Wash the potatoes and cut them into 1-inch (2 ½cm) cubes without peeling them.
- Add them to a saucepan with enough water to cover them by about an inch.
- Bring the water to a boil and add a pinch of salt.
- Reduce the heat and simmer until the potatoes are tender, then drain them.
- Let the potatoes cool, then stir in enough mayonnaise to coat them.
- Add the green onion, parsley, mustard, egg slices and/or black pepper if using, and mix gently.
Notes
- You can swap half the mayonnaise for sour cream.
- If using mustard or herbs, stir them into the mayo before adding the dressing to the potatoes.
- Refrigerate leftovers and use them within 3 to 4 days. I wouldn’t freeze the potato salad because mayo-based salads don’t freeze well.
More Recipes to Try
I love sautéed potatoes with my stuffed squid recipe and a salad on the side. These crispy roasted potatoes with garlic are another potato dish you might like. My cauliflower rice is another low carb option.
Looking for a dressed salad rather than the mayo version here? Try my gourmet potato salad with walnuts. Spinach potato knishes are worth making if you want something a little different, or how about these potato pierogis?
