Bintje Potato—Top of Her Class

Share this post

The lovely petite potato is the Bintje (pronounced “ben-jee”). Although almost all potatoes stem from South America, the potato’s introduction to Europe produced many wonderful heirloom off-shoots. The Bintje is of Dutch origin—a country that boasts hundreds of varieties that are routinely sold at local farmers markets and shops.

Bintje is the creation of botanist and school teacher Kornelis Friesland. For his genetics in botany lesson, Mr. Friesland used potatoes. He named his successive experiments after each of his nine children in turn. By the tenth experiment, a successful crossbreeding of the Munstersen and Fransen potato, he had run out of children—so he christened the perfect little potato after his star pupil, Bintje Jansma.

The Bintje potato is really a stand-out performer among potatoes. Yellow flesh, silky skin, creamy texture, and a slightly nutty flavor, they have a high moisture and low starch content, which makes for a very versatile potato. They have a great consistency mashed and are able to hold their shape fried. They are the potato used in the famous Dutch french fries—potat or pomme frites—which are customarily served with mayonnaise, ketchup, and raw onions.

The Dutch comfort food fave is Stamppot, a simple dish consisting of mashed potatoes with different ingredients, such as carrots (wortel stamppot), kale (boerenkook stamppot), or endive (andijvie stamppot). How ever you cook them, there are many ways to enjoy this star of the potato class.

Storage
Potatoes should be stored in a cool, dark place. As they are organic, they have not been treated with any sprout retardants.

Preparation
Boil in skins, cool, and peel for use in salads or glazed in butter. Also excellent quartered and roasted with skins on and a dash of salt and herbs.

 

Subscribe to the WEEKLY BITE

* indicates required

 

Recent Food articles:

History of the tomato
April 18, 2019
How to prepare Ataulfo mango
April 4, 2019
Making the most of citrus season
February 14, 2019
Three hearty soup recipes you can enjoy all month
February 4, 2019
Tempting winter fruits to brighten your weekly mix
January 31, 2019
Easy meal prep recipes you can eat all week
January 7, 2019
How to make latkes and applesauce
December 6, 2018
The food history of Thanksgiving
November 22, 2018
Winter and summer oranges
August 23, 2018
How to make vegetarian sushi at home
August 7, 2018

More recent articles:

Quick, easy steps to spruce up your office space
May 14, 2019
Grilled portobello recipe
May 9, 2019
How to prepare physically and mentally for race day
May 9, 2019
Three simple ways to enjoy watermelon radishes
May 2, 2019
Beehives, swales, and vermicomposting, oh my!
April 29, 2019
Easy spring salad recipe
April 25, 2019
Reduce plastic use with these earth-friendly alternatives
April 22, 2019
Spring fruit varieties and how to enjoy them
April 16, 2019
How to make sure you’re getting enough iron in your diet
April 11, 2019
How fostering psychological safety increases performance
April 8, 2019

About Us

Our online magazine offers a taste of workplace culture, trends, and healthy living. It features recipes for easy, delicious work meals and tips on quick office workouts. It's also an opportunity to learn about our GoodWorks program, which helps those in need in our communities and supports small, sustainable farms.