Vegetable
Bintje
B tier
Bintje is a Dutch classic—yellow flesh, light skin, and a balance that fries, mashes, and boils across northern Europe. For decades it was the default continental chip and table potato before specialty cultivars fragmented the market. Slightly firm yet yielding when cooked right, it underpins Belgian frites lore. Belgian frites culture often starts with Bintje-type tubers double-fried for shell and fluff. Also fine for purée and rösti. Watch storage sugars for fry colour in professional kitchens that measure colour scores batch by batch.
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Characteristics
Preparations
Traits
History
Klaas de Vries selected Bintje in the Netherlands.
Bintje became Europe’s most planted potato for a long era.
Phytophthora and quality shifts reduced dependence on pure Bintje.
Bintje remained culturally known as a classic Dutch cultivar.