Bintje potato

Bintje

What it is

A Frisian schoolmaster, Kornelis Lieuwes de Vries, bred it in 1904 and named it after a former pupil, Bintje Jansma, then seventeen — he named most of his 125 varieties after his children and his students. Its dry, high-starch flesh is exactly what a two-bath fry wants, and exactly why it disintegrates in a pot of boiling water.

In the kitchen

Fry twice: 150 °C until limp and still pale, rest ten minutes, then 180 °C for colour. For purée, steam or bake it in its skin — boiled Bintje takes on water and turns to glue under a whisk.

Goes with

Duck fat Butter Cream Onion Parsley Leek

Same species

Black Krim tomato Bonnotte de Noirmoutier Chuño Datterino tomato Eggplant Green tomato

In season alongside

Cauliflower Celeriac Charcoal burner Charolais Hedgehog mushroom Summer truffle

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