Perlas - Goodness never tasted better Perlas - Goodness never tasted better

Tiny, tasty and so convenient

Perlas are clean, washed and ready to cook no peeling required. The skins are thin and delicate - adding texture, colour and flavour.

Growing Perlas

Wilcox background

Our family has been growing potatoes in New Zealand for over 80 years (4 generations) and in all that time we haven’t come across a better tasting new season potato than Perlas.

We grow them with care right here in New Zealand and harvest them fresh from the fields, starting during spring in Kaitaia and moving progressively down the country to Canterbury. This ensures you get the best possible taste, texture and quality.


At Wilcox we believe goodness never tasted better.
John Wilcox

New Season Potatoes

When everyone had their own garden, families would look forward to the first of the crop of new season potatoes. Usually they would be available just in time for Christmas and were eagerly anticipated for their taste and size.

With everyone getting busier and sections getting smaller that tradition was somewhat diminishing, but thankfully Wilcox have championed the resurrection of new season potatoes via their Perlas brand of new season potatoes.

Perlas are planted in winter and spring so that they are available for us to enjoy in late spring and summer. They are small in size yet big on taste. New season potatoes can be classified as “young potatoes, characterised by soft skin so delicate it can be easily flicked off with your fingers”.

What are Perlas?

Perlas potatoes consist of two varieties, Annabel and Tiffany. Wilcox has been growing these varieties exclusively in New Zealand. They are what we refer to as a salad potato which means they have a waxy texture and keep their shape once cooked and cut.

They are also sweeter because their sugar has not yet been converted to starch, and are therefore particularily suited to salads.

Where Perlas are grown:

Right now you Wilcox Perlas are being dug from selected sites in Kaitaia.

These sites are chosen for their nutrient rich soils and micro climates that when combined enable us to grow stunning new season potatoes. Your first bite will tell you that the team at Wilcox know what they are doing.

Here are some easy meal Solutions to inspire…


BBQ kebabs with Perlas and dip


  • whole Perlas potatoes
  • small bite sized pieces of chicken, beef, pork or lamb, fish, frankfurter or sausage
  • small or pickling onions, egg plant, courgettes, red, yellow or green peppers, tomatoes, mushrooms
Basting mixture for kebabs:
  • 2Tbspoil
  • ¼ cup fruit juice
  • 2 Tbsp soy sauce
  • 1 clove garlic, crushed

Cut the vegetables and meat into bite-sized pieces (with the exception of potatoes or small peeled onions which need to be boiled for 7-9 minutes).

Thread the vegetables, and meat onto kebab sticks. (If using bamboo sticks, soak them in water for about 30 minutes). Brush with the basting mixture. Barbecue or grill for 8-10 minutes or until cooked through, turning and brushing with oil or basting mixture frequently. Cook kebabs well, until golden brown. Don’t let them dry out.

Serve with your favourite dip e.g. tomato relish, aioli, barbecue or mustard sauce


Warm Perlas potato and chicken salad


  • 500g new season potatoes
  • 2 tbspn raspberry or red wine vinegar - 5 tbspn light beer
  • 3 tspn clear honey
  • 1 ½ tbspn olive oil
  • 200g cherry tomatoes, halved
  • 3 boneless, skinless, chicken breasts, cut into strips
  • ½ cucumber, diced
  • 50g rocket leaves
  • fresh raspberries to garnish - Freshly ground black pepper

Combine 1 tbspn vinegar, 2 tbsp light beer, 1 tspn honey, ½ tbspn oil and pepper in a bowl and stir in the chicken. Place the new potatoes in a pan of water and bring to boil. Cover and simmer for 15 minutes or until tender then drain and allow to cool slightly. Mix with the tomatoes, cucumber and rocket. Meanwhile heat a little oil in a large non-stick frying pan, remove the chicken from the marinade and stir fry for 8-10 minutes or until cooked through and browned. Stir into the salad. In the frying pan, heat the remaining vinegar, beer, honey, oil and pepper and bring to the boil and reduce by half. Pour over the salad and toss well. Serve warm, and garnish with fresh raspberries.

Great for barbecues and parties, simply scale up the recipe by 3 to serve 12.

Serves 4

What's in a potato?

Nutrition info