Fontane Potatoes
IN SEASON

Fontane Potatoes

Fontane potatoes are a high starch European potato made for seriously good chips and fries. With golden yellow flesh, plenty of flavour and the fluffy texture you want beneath a crisp exterior, it’s easy to see why varieties like Fontane are so popular for Dutch and Belgian style frites. It’s also a favourite with chefs at some of the high end restaurants we supply.

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$7.50 Per Kilo

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C o o k i n g   M e t h o d   &   P r e p a r a t i o n

Fontane's high starch produces the combination you want from a great chip: a crisp golden exterior with a light, fluffy centre. It's particularly well suited to European-style fries and frites.

Fontane is an excellent variety for double frying, which gives the potato time to cook through before the final fry develops the crisp golden exterior.

One of the best varieties for the air fryer.

Parboil briefly (8–10 minutes), steam-dry, toss in oil, and air fry at 200°C for 20–25 minutes, shaking halfway.

The high dry matter content and even shape of Fontane tubers produces consistent results with good circulation.

Boil gently in salted water until just tender, don't rush it.

Drain well, steam dry in the pot, then mash.

Fontane produces an exceptionally light, silky mash. The Spud Sisters team describes it as almost illegal in its smoothness.

The high starch breaks down to a fine, even consistency.

Do not overwork as like all high starch varieties, Fontane becomes gluey if mashed too aggressively. Fold rather than beat.

Fontane's high starch also makes it an excellent roasting potato. Parboil first, rough up the edges and roast in hot oil for a crisp exterior and fluffy centre.

Fontane can be peeled for a classic clean chip or left skin-on for a more rustic finish. For roasting, parboil first and allow the potatoes to steam dry before roughing up the edges and transferring to hot oil. As with other high-starch varieties, avoid overworking the flesh when making mash.

Sliced hasselback potatoes on a cooling rack with a fork and thyme sprigs on a dark surface

A b o u t   F o n t a n e   P o t a t o e s

Fontane is one of the great European chipping potatoes and a variety we rate very highly at Spud Sisters. High in starch, golden fleshed and packed with flavour, it produces the crisp exterior and fluffy centre that make a seriously good chip.

It’s a common style of potato for fries and frites across parts of the Netherlands and Belgium, where the quality of the potato matters enormously. That same performance is why Fontane has become a favourite with chefs at some of the high-end restaurants we supply here in Melbourne. But it isn't only a restaurant potato. Fontane is also an excellent roaster and makes a beautifully fluffy mash. If you're looking for a specialty potato where frying is the hero, Fontane is one of the varieties to know.

Fontane is particularly popular with chefs at some of the high end restaurants we supply, especially where a consistently excellent fried potato is required.

Fontane potatoes are naturally gluten free and provide potassium, vitamin C and vitamin B6. Like other potatoes, they are naturally low in fat before cooking, with the final nutritional profile depending significantly on how they are prepared.

Fontane's very high starch content (22–23% starch) is what separates it from standard roasting varieties.

Less water in the flesh means more crunch on the outside and more fluff on the inside, exactly as a well made chip or roast potato should deliver.

It also means it holds its colour beautifully under heat without browning too fast, a common problem with higher-sugar varieties.

If you've ever wondered why restaurant chips taste different to homemade ones, part of the answer is variety selection.

Fontane is what serious chip operations reach for.

Fontane was developed in the Netherlands as a high performing frying potato and has gone on to become an important variety across European potato growing regions. Its high starch, golden flesh and excellent frying qualities have made it particularly well suited to the fries and frites for which countries such as Belgium and the Netherlands are famous.

H e a r   f r o m   o u r   c u s t o m e r s

My favorite potato! These blue moons are brilliant for roasting so crispy on the outside and fluffy on the inside. All they need is 35 mins sliced and they are perfect.

Christina K
VERIFIED USER
Blue Moon Potatoes
Blue Moon Potatoes

These potatoes were brilliant for wedges. I par boiled them and cooked them in the oven with just a drizzle of olive oil. I left the skin on them and they were rated very highly by my kids!

Gabrielle H.
VERIFIED USER
Maris Piper Potatoes
Maris Piper Potatoes

Haven’t used these potatoes before but pretty impressed. Made a very decent deep fried chips (nearly as good as a Yukon gold) , baked up well in my leek and potato bake. Absolutely worth trying if you get in fast.

Yolanda H.
VERIFIED USER
Blue Moon Potatoes
Blue Moon Potatoes

These are the best potatoes I have ever cooked with. I made Purple Gnocchi. Do easy!!!!! So tasty!!!!! So pretty on the plate!!!!! Thankyou Spud Sistets

Liesl W.
VERIFIED USER
Purple Sapphire Potatoes
Purple Sapphire Potatoes

I purchased some Maris Piper Potatoes from Spud Sisters after trying for a little while to find somewhere that sells them and has available stock. Spud Sisters were very efficient and I not only received my order promptly but it was also in beautiful well protected packaging which showed me this company really cares about its products and customers. I highly recommend this company if you are after fresh potatoes with very respectful and honest customer service.

Amy T.
VERIFIED USER
Maris Piper Potatoes
Maris Piper Potatoes

T r u s t e d   b y   A u s t r a l i a ' s   B e s t   C h e f s

 

Our potatoes are used in restaurant kitchens across Australia, from leading fine dining restaurants to some of the country's most respected chefs. They choose Spud Sisters for specialist varieties, consistent quality and potatoes selected for the way they cook.

The same potatoes we supply to professional kitchens are the ones we send to your door. You're cooking with exactly the same quality trusted by the chefs we work with every week.

W h e r e   t o   b u y   t o n i g h t ?

Majority of our varieties occasionally appears at good green grocers and farmers markets, but stock is often inconsistent and is rarely, if ever, at supermarkets.

If you need it for a particular recipe or just to wow your friends with a showstopping dinner party dish, ordering ahead is the only way to guarantee it.

Check if Spud Sisters is at a market near you, or order online now for delivery to your door.

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CARE GUIDE

H o w   t o   s t o r e   y o u r   p o t a t o e s

Cool, dark and dry

A pantry or cupboard away from sunlight is ideal. Light exposure can cause greening and too much warmth accelerates sprouting.

Don’t refrigerate

Cold converts potato starch to sugar, affecting both flavour and texture when cooked. Starchy varieties are specifically sensitive to cold storage - so to keep the crisp and crunch you're looking for - keep them out of the fridge.

No sealed plastic bags

Potatoes need to breathe. The paper bag they arrive in is perfect or a breathable container.

Keep away from onions

Storing onions and potatoes together makes both deteriorate faster.

Shelf life

Fresh potatoes at the start of the season can keep for up to around 4 weeks in ideal conditions.

If it has a green tinge

Greening comes from light exposure and happens to any variety. Cut the green away generously and cook the rest; if it runs throughout, discard it.

When your order arrives

Open the box straight away and move the potatoes somewhere cool and dark. Minor transit marks are normal for fresh produce and don't affect flavour or quality.

STOCK UP NOW

D o n ' t   g e t   c a u g h t   s h o r t

 

Planning ahead? Order online and have it at your door in a week. Buying a couple of kilos now means you won't get caught short when you want to make a standout potato dish worth talking about. Our potatoes store well and depending on seasonality can keep for up to 4 weeks, so there's a good reason to have a kilo or two ready before the occasion demands it.

 
FIND A MARKET
 

Trust us, it's worth ordering before you need it!