Frieslander potatoes carry Friet van Beus from the old harvest to the new one. In August we do not cut our fresh chips from Agria but from this early variety grown on our own land. That only lasts a few weeks, because by September the new Agria is usually good enough. That way, even in the transition season, you work with chips from a potato that is at its best at that moment.
Frieslander is an early variety. Its tubers are fully grown earlier in the season than those of later maturing varieties such as Agria. While Agria is still ripening in the field, we can already lift and process Frieslander. That makes it exactly the potato we need in the weeks when the old crop is running out and the new one is not yet ready.
You can recognise a Frieslander potato by its oval shape, smooth yellow skin and white-yellow flesh. Being an early potato, it has a thin skin. The variety is floury with a full, mild flavour, crisps quickly and keeps well. It is versatile in the kitchen, but for us it is all about the fryer, and that is where Frieslander performs well.
A potato that has been stored for months slowly changes. By the end of the summer the stock of Agria from the previous harvest is coming to an end. The new Agria is still in the field, and a potato that has only just been lifted and has not fully matured often contains more sugar and more water. In the fryer that gives chips that brown faster and turn out less crisp.
Rather than bridging those weeks with a potato that is not at its best, we deliberately choose a different variety. Frieslander is mature and suitable for the fryer in August: a transition potato that crisps quickly and keeps well. By September the new Agria is usually good enough and we go back to Agria potatoes. If you would like to see the two varieties side by side, read Agria or Frieslander.
Frieslander chips are white-yellow, soft inside and have a full, mild potato flavour. The difference from Agria chips is small, especially if you adjust your frying method slightly. For the guest it simply remains a good portion of fresh chips.
Every variety, and in fact every new batch, behaves slightly differently in the oil. So keep a close eye on colour and doneness in the first days after the switch. Sometimes the chips are cooked a little sooner when blanching, sometimes they colour a little faster when finishing. Keep the finishing temperature at 175 degrees at most and fry by colour, not only by the clock. If in doubt, we are happy to help with advice on preparation.
If you buy fresh chips from us, you automatically receive Frieslander chips in the transition season. You do not need to arrange anything for that. Would you like to buy Frieslander as whole potatoes, to cut yourself or for other dishes, then ask about the options. You can read more about ordering under buying Frieslander potatoes. Call or message Thijs on 06 23972300, or send a message via the contact page.
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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 frieslander potatoes.
Yes, Frieslander is floury. It turns soft and fluffy inside, which makes it suitable for chips and also for mash.
In August, the transition season. The rest of the year, from September to July, we cut Agria.
The difference is small. Both varieties give floury chips with a good colour. Frieslander can react slightly differently in the fryer, though, so keep an eye on colour and frying time when you switch.
Because the stored Agria is running out by then and the new Agria has not fully matured. An early variety like Frieslander is the better choice for the fryer in those few weeks.
A variety that grows quickly and can be harvested earlier in the season. Early varieties usually have a thinner skin than late varieties that are stored for a long time.
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