Not just any potato works for fries. What counts is a long shape, high dry matter content and low sugars, because these are what make a long, straight fry that does not fall apart or brown in the pan. For fries, we grow one proven variety: Innovator. In this post we explain what to look for when choosing a potato for fries and why we put our trust in this one.
What makes a good frying potato
A fry producer looks at three things. The first is shape: long, oval tubers give long fries and less waste when cutting. The second is dry matter, meaning how much of the tuber is flesh and how much is water. The higher the dry matter, the shorter the frying time, the less fat in the fry and the lower the risk that the fry falls apart. The optimal range for fries is roughly 21-25 percent dry matter.
The third thing is sugars. A low content of reducing sugars makes the fry golden after frying, not dark and burnt. On top of that come a light skin, shallow eyes and firm, healthy flesh, because all of this makes processing easier at the plant and raises the yield from each batch.
Why Innovator
Innovator meets these requirements directly. It is a culinary type B variety, all-purpose, with large, round-oval tubers, a light skin and shallow eyes. The flesh is light yellow, firm in texture and high in dry matter, which is why it works so well in industry, especially for producing fries and chips.
We chose it not from theory but from market practice. Innovator is the same variety used by Farm Frites, our partner producing fries for a major fast-food chain. If a serious processor builds its production on this variety, that is a clear signal to us that for fries it is a proven choice, not an experiment.
| Trait | Innovator |
|---|---|
| Culinary type | B, all-purpose |
| Tuber shape | large, round-oval |
| Skin | light, shallow eyes |
| Flesh | light yellow, firm |
| Dry matter | high |
| Use | fries, chips, processing |
Dry matter and sugars, the heart of the fry
High dry matter is the most important parameter of a frying potato. Less water in the tuber means the fry loses moisture faster in the oil, is crisp on the outside, soft on the inside and soaks up less fat. Lower dry matter gives a watery fry that goes limp and breaks more easily.
With sugars it is the opposite: here we want as few as possible. Reducing sugars react at high temperatures during frying and darken the fry. Innovator naturally keeps a low sugar level, so after frying it gives an even, golden color. For the plant that means fewer rejects at sorting and a more repeatable result on the line.
We grow our potatoes on the Zulawy alluvial soils, with parameters close to those of Dutch polders. These are rich, deep soils where the tubers build dry matter well and grow evenly to industrial size.
From field to crate: how we keep quality
A good fry starts in the field. We farm over 400 hectares with precision agriculture: GPS guidance with RTK correction and even planting give uniform tubers, so after sorting more of the crop falls into the desired size. We describe our whole way of farming on the alluvial soils in our guide to growing in Zulawy.
After harvest, every batch goes through quality control. We select potatoes for firmness, color and dry matter content, because these are the parameters a processor looks at. We match size and packaging to the customer, just as we do with onions, which we write about in our post on sizing for processing.
On top of that comes documentation. We hold GlobalG.A.P. and GRASP certificates, and we run the farm according to the principles of Integrated Plant Production. Every batch undergoes analysis for residues of pesticides, heavy metals and substances harmful to consumer health. For a processing plant this is not an extra, it is a condition of entry.
Innovator wholesale for processing
For a processor, what matters is not only the tuber itself but also reliable supply and the form of the goods. With us:
- We deliver wholesale, in the form matched to the customer: loose, big bag, 15 kg and 10 kg sacks, and smaller.
- We select every batch for firmness, color and dry matter.
- We hold GlobalG.A.P. and GRASP certificates and run Integrated Plant Production.
- We run analyses for residues of pesticides, heavy metals and harmful substances.
- We send a free sample so the customer can judge the tuber and dry matter for themselves.
We calculate the price based on current market prices. We describe what wholesale cooperation and delivery forms look like in more detail in our post on vegetables from Zulawy in wholesale. You will also find variety details and delivery forms in our potato offer.
Frequently asked questions
Which potatoes are best for fries?
Varieties with a long shape, high dry matter content and low sugar content. For fries we grow the Innovator variety, which combines these traits and is proven in industry.
Why is dry matter so important in fries?
High dry matter means less water in the tuber. The fry cooks faster, is crisp, soaks up less fat and falls apart less often. The optimal range is roughly 21-25 percent.
What makes the Innovator variety stand out?
Large, round-oval tubers with a light skin and shallow eyes, firm light yellow flesh and high dry matter. It is a type B variety, excellent for fries and chips.
Is Innovator also suitable for chips?
Yes. High dry matter and low sugar content mean Innovator works well for both fries and chips.
In what quantities and forms do you deliver potatoes?
We deliver wholesale, in the form matched to the customer: loose, big bag, 15 kg and 10 kg sacks, and smaller. Send us your requirement and we will give you availability and details.
Can I get a sample?
Yes. We send a free sample so the customer can check the tuber, size and dry matter for themselves.
Looking for an industrial potato for fries in repeatable quality? Get in touch through our contact page or see our potato offer. See also how we grow our vegetables in Zulawy.
