How do you like to serve your potatoes at home? Mashed, baked, fried or something a little more exotic?

Saturday, 19 August, is National Potato Day which encourages all Australians to celebrate the humble spud that remains a staple in many of our diets.

According to Australian Horticulture, 87 per cent of people buy potatoes weighing over 1 kg per shopping trip, which explains why it's still a popular vegetable.

While most potato production occurs in South Australia and Tasmania, our region also has good soil.

Luke Bartlett, a fifth-generation potato farmer from Brayton, was a familiar face at the Kiama Markets before becoming a father five years ago. He is not surprised by the popularity of the vegetable.

"It's so versatile, you can do so much with a spud."

(Supplied) Freshly picked potatoes from the farm.

Sebago, Dutch Cream and Ruby Reds are the three varieties of potatoes that Luke grows on the farm thanks to an ideal climate and clean water close to the river.

According to Luke, the Sebago potato is the popular variety, with one local takeaway shop in Kiama buying them to make homemade chips, which is rare nowadays.

"Many years ago, when my grandfather grew them, his father used to supply the whole Wollongong coast. They used to go through about sixty to seventy tonnes a week of spuds.

"Nowadays, many people opt for frozen chips due to the convenience of simply pouring them from a bag, whereas in the past, homemade chips were the norm and highly sought after."

With Father's Day approaching, Luke suggests you can't go wrong with a side of potatoes for a great meal.

"A good old roast for sure with a Sebago; it's a cracking good one. It's fluffy inside and crunchy on the out."

The air fryer can be a great way to cook a roast potato.

There are alternatives if your father isn't fond of the old roast.

"Some hand made chips or simply steam them with butter."

And where does Luke sit on the age-old debate of the potato cake versus the scallop?

"I'm on the Scallop side!"