FrietHoes: fresh fries that come day-fresh from Haarlem

Who's behind it

Joost Hoes fried his first portion of fries at a fashion event in Amsterdam in 2007. Together with his brother Sebastiaan he built that into their own fries factory in Haarlem. Since 2016 they have supplied fresh, pre-fried fries to restaurants through a national network of wholesalers, six days a week.

The approach is down to earth: from potato to packed fries within 24 hours, then quickly on to the kitchen.

Why these fries

The potatoes are Dutch and cut fresh every day. Pre-frying is done in 100% E-number-free sunflower oil, and the only other ingredient is potato. According to FrietHoes, the key is cooling the fries quickly right after pre-frying. That step decides how they behave later in your fryer.

The fries are then vacuum packed and stay fresh for at least four days. Every batch is checked for dry matter by underwater weighing, so the fries cook the same way batch after batch. In 3 to 4 minutes they're on the plate.

You choose between 11 mm and 13 mm, in bags of 2.5 or 5 kilos. The 13 mm gives more body and bite, the 11 mm crisps up faster. On a busy terrace that shorter frying time helps.

In your kitchen

When you put fresh fries on the menu, you can explain what's behind them: cut fresh daily in Haarlem and pre-fried in sunflower oil. A guest gets that straight away.

Cutting and the first fry are already done, so your kitchen only finishes them. That keeps turnaround short at peak times and quality steady, even with a relief cook on the fryer.

With four days of shelf life you order to match what you sell and work from fresh stock.