Fontane Potatoes

Fontane was bred in 1986 by Agrico Research in the Netherlands, a cross between Agria and AR 76-034-03, and the name has an unlikely origin. The grower who developed it loved a local pizzeria called Fontana; when that name was rejected for the variety registration, he changed a single letter. A minor amendment that became the identity of Europe's most commercially successful processing potato.

That processing pedigree is the key to understanding why Fontane performs so well fresh. It was bred specifically for French fry production, which means the qualities optimised in the variety are exactly the ones that make a potato roast and chip beautifully: very high dry matter content, low reducing sugars, large uniform tubers, and stable colour under heat. The industry requirements for a perfect frozen chip and the home cook's requirements for a perfect fresh roast are, it turns out, almost identical.

Fontane is the leading processing variety across Europe. The same characteristics that put it on restaurant fryers and industrial production lines are what make it exceptional in a domestic oven. Spud Sisters sources it fresh, grown in Victorian soil, which means you're getting the variety at its peak rather than from cold storage, and the difference shows up in the roasting tray.

High starch isn't the whole story, the fontane has:

• Very high dry matter / starch content meaning less water weight per serve; the nutritional density per gram of flesh is higher than waxier, more water heavy varieties
• Low reducing sugars and the same characteristic that prevents burning in industrial processing also means Fontane produces lower levels of acrylamide (a compound that forms when starchy foods are cooked at high heat) compared to higher sugar varieties. A genuine, documented benefit for a chip and roast potato.
• Potassium which supports healthy blood pressure and cardiovascular function
• Vitamin C and B6 present in meaningful amounts, particularly when baked or steamed
• Naturally gluten free
• Resistant starch as with all starchy varieties, cooled cooked Fontane (leftover chips, cold roast potato) develops resistant starch that feeds beneficial gut bacteria and significantly lowers the glycaemic response

Lets talk about chips

Fontane in a hot oven with good olive oil is a very different proposition nutritionally to Fontane in a commercial deep fryer with refined oil at scale.

The variety itself is healthy. What goes on around it is a choice.

Fontane's very high dry matter 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 isn't found in Australian supermarkets as a named variety, it's primarily known as an industrial processing potato, so it doesn't typically reach the consumer fresh market. Spud Sisters is one of the few places you can buy it fresh in Victoria.

Parboil cut Fontane pieces in salted water for 10–12 minutes.

Add a pinch of bicarb soda to the water, the higher starch content of Fontane responds particularly well to this, producing a roughed up surface that grips oil aggressively and crisps deeply.

Drain well, steam dry, and place into a preheated tray with hot oil at 200–210°C.

The result is a roast potato with a genuinely shattering crust and a light, dry interior.

Turn once, give it an hour.

Fontane is purpose bred for chips and wedges.

Cut into thick chips or wedges, parboil for 6–8 minutes, drain and dry thoroughly, then roast at 210°C for 35–45 minutes.

For thinner chips, skip the parboil and cut very finely, the low sugar content means Fontane won't burn at the surface before the interior cooks through.

In a deep fryer

Blanch at 140°C until just cooked, rest, then finish at 180°C for the golden crust.

The same double-fry technique used in professional kitchens works exceptionally well with this variety.

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 large, uniform oval shape makes it a natural hasselback potato.

Slice thinly at 3–4mm intervals without cutting through, brush generously with butter or oil, and bake at 200°C for 50–60 minutes.

The high starch allows the layers to crisp individually while the interior stays tender. Season between slices for the best result.

Peel for roasting, chips, and mashing; skin on for jacket and hasselback.

The bicarb soda tip matters more with Fontane than most other varieties

The high starch content means the roughened surface makes a significant difference to the crust.

Green tinge: cut away any greened skin before cooking. Standard for all varieties.