Frying fresh chips in a catering kitchen calls for a slightly different approach from working with frozen chips. That is why Friet van Beus does not just supply chips, but also thinks along with you in your kitchen. We help you choose the right frying fat, with your blanching and finishing routine and with any adjustments needed, so our chips come out of your fryer just right.
The frying fat largely determines the flavour and colour of your chips. Vegetable oils, such as sunflower or rapeseed oil, give a neutral taste and stay liquid at room temperature. Solid vegetable frying fats are more stable with prolonged use. Beef dripping gives a distinctive, savoury flavour that many fans of Flemish chips will recognise.
Which choice suits you depends on your guests, your fryer and how often you change the fat. Together we look at what you use now and whether it works well with fresh chips. If you would like to read up beforehand, see the best frying fat and beef dripping or vegetable frying fat.
You fry fresh chips in two stages. When blanching, at around 160 degrees, the chips cook through without colouring. They become soft and floppy, which is exactly the idea. Then let them drain and cool. When finishing, at 175 degrees at most, the chips quickly develop their golden, crisp crust. You only do that second stage once the order is in.
In practice you blanch a stock during the quiet hours, so that during the rush you only need to finish. Do not overfill the basket, because the fat temperature then drops too far and the chips turn greasy and limp. Let chips from the bag drain well first; water and hot fat do not mix. The details are in blanching chips and finishing chips.
If you switch from frozen to fresh chips, more changes than just the product. Frying times are different, you need space to let blanched chips cool, and your staff planning shifts. We are happy to go through these points with you so the switch goes smoothly. Also read switching to fresh chips.
The season sometimes calls for a small adjustment too. For a few weeks in August we cut Frieslander instead of Agria, and in September we switch back. That variety can react slightly differently in the fryer, so allow for somewhat different frying times at both switches. And never fry darker than golden: it tastes better and limits the formation of acrylamide, which is subject to rules in catering as well.
We have covered many questions about frying chips in our knowledge base, from temperatures to changing your frying fat. If you prefer personal advice, call or message Thijs on 06 23972300. You are also welcome at the farm in Zeewolde, to see where your chips come from and to talk through your kitchen at leisure.
A tailored request without obligation in a few clicks. Thijs or Joost will contact you personally and quickly.
From the fieldIn your fryer
"Waanzinnig goede frieten en zeer aangenaam samenwerken. Dikke aanrader!!"
"Top frieten!!! Topmensen !!! Onze klanten zijn razend enthousiast en vinden het superlekker! Een dikke aanrader."
"Fijn bedrijf om mee samen te werken! Denken mee om een zo’n goed en lekker mogelijk frietje te krijgen. Je kan altijd bij ze terecht om eventuele te korten op te halen😅"
"De lekkerste friet begint bij de beste basis! Je proeft de liefde voor het maken van de perfecte pieper. Altijd goede service. Op naar nog vele jaren piepers met liefde!"
"Leuk en intresant om te zien ,het proces van een frietje 👋Thijs is zeer gastvrij en neemt je op reis in de aardappelwereld 👍"
Reviews are shown in their original Dutch.
Everything you want to know about preparation advice.
At around 160 degrees. The chips should cook through without colouring. The exact time depends on the thickness, your fryer and the amount per basket.
No more than 175 degrees. Fry until the chips are golden and crisp. Frying darker does not make them tastier and increases the formation of acrylamide.
That depends on your business. Vegetable oil gives a neutral taste, beef dripping a savoury one. Just as important is changing the fat in good time and keeping a close eye on the temperature.
Water in hot fat causes spitting and cools the fat, which makes the chips less crisp. So let the chips drain well or pat them dry before they go into the fryer.
For businesses that buy fresh chips or potatoes from us or are considering doing so, from cafetarias, chip shops and snack bars to wholesalers and food trucks.
Call or message Thijs on +31 6 23972300 or Joost on +31 6 23055742, or send an enquiry straight away. We are happy to think along with you.
Make a request Call Thijs: +31 6 23972300