FrietHoes: fresh fries that come from Haarlem day-fresh

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 his own fryer in Haarlem. Since 2016 they supply fresh, pre-fried fries to hospitality via a national network of wholesalers, six days a week.

The premise is straightforward. What the industry sells as fresh fries has often been treated so it lasts a month. FrietHoes does it the other way: from potato to packaged fries within 24 hours, then quickly to the kitchen.

What really sets it apart

The potatoes are Dutch and cut fresh daily. Pre-frying happens in 100% E-number-free sunflower oil. The fries are not blanched, not frozen and get no additives. According to FrietHoes the core lies in rapid cooling right after pre-frying. That's the step that determines how the fries behave later in your pan.

Then the fries go vacuum into the package and stay fresh for at least four days. Every batch is checked for dry matter via underwater weighing, so baking results stay consistent batch after batch. For you that means finishing without surprises: 3 to 4 minutes and the fries are on the plate.

You choose between 11 mm and 13 mm, in bags of 2.5 or 5 kilo. The 13 mm gives more substance and bite, the 11 mm crisps faster. For a busy terrace that difference in frying time is worth considering.

How to set yourself apart with this

If you put "fresh fries" on the menu, you need to deliver. With FrietHoes you can explain what's behind it: day-fresh cut, pre-fried in sunflower oil, without E-numbers. That's a concrete story a diner understands and a frozen bag never tells.

Practically it also saves you work. The cutting, blanching and first fry are already done, so your kitchen only needs to finish. That keeps turnaround short at peak and quality consistent, even if a relief cook is at the fryer.

Count on volume that matches your turnover: the four-day freshness demands rotation on fresh stock rather than a full freezer. For a business built on fries, that's exactly the right incentive to keep fresh actually fresh.