Maker Β· Potatoes
Kroon, Frieslander potatoes from Ursem
A very early dual-purpose variety from grower Kroon in Ursem, right in the West Frisian polder above Alkmaar. The Frieslander works just as well in the pan as in the fryer, and you get it as it comes from the land: unwashed, with soil still on.
The story
Who's behind it
Kroon grows potatoes in Ursem, a village in the West Frisian polder north of Alkmaar. It is old sea clay soil, reclaimed from the former Zuiderzee, and that soil is distinctly suited for early potatoes. The variety that Kroon grows for us is the Frieslander, a name you find on many North Dutch fields.
Frieslander is the name of a potato variety. It was originally bred in the Bildt in Friesland and came to market in the late nineteen-eighties. It is a very early dual-purpose variety, which means it was bred for two uses at once: cooking and fries. Kroon harvests it as a new potato, so from early summer the fresh harvest arrives. With an early variety, the growing season is short and every week counts, so the harvest is strictly selected.
Cooking type and delivery
The Frieslander is fairly firm-boiling and sits right between firm and floury. It stays whole after cooking, colors light yellow, and works just as well baked, roasted, and fried. That gives you one potato for several preparations on the menu. The flesh is yellow, the shape oval and regular, and it bruises very little.
We deliver the Frieslander unwashed, as it comes from the land, with soil still on. The skin stays intact, the potato keeps longer, and you preserve flavor and structure until the moment you use it.
In your kitchen
Put the origin on the menu: Frieslander from Kroon in Ursem. Your guest knows where the potato comes from.
Use the dual-purpose variety in two places. Serve the same potato boiled with the main course and as homemade fries with drinks or lunch.
The skin is thin, so you can brush the potatoes clean and leave the skin on. That saves waste and keeps the flavor.
Chefβs tip
Store them cool, dark, and dry, and wash them just before use. The soil layer protects the skin, so unwashed they keep longer. Brush them clean and leave the skin on: it is thin and colors slightly after cooking. You keep the flavor and save on peeling loss.
How to use it
Ideas for your menu
Boiled, whole
Fairly firm-boiling, so they stay whole after cooking and get a light yellow color. Base under fish or meat where you want a smooth, complete potato.
Homemade fries
As a dual-purpose variety, the large Frieslander lends itself to fries. Double cook for a crispy outside and soft, full center.
Baked or roasted with skin
In wedges with skin in the oven or pan. The thin skin becomes crispy and you keep the full potato flavor.
Lukewarm potato salad
Because they stay whole, you can slice them while warm. Dress immediately so they absorb the dressing.
For your menu
βFrieslander potato from grower Kroon from Ursem, West Frisian polder, North Holland.β
Products from Kroon
What we carry from this maker
Frieslander aardappel
Prices and availability are in the portal. Become a customer or log in to order.
Taste it in your own kitchen
Book a no-obligation tasting with Niels and taste it for yourself.