If you’re looking for a potato that can do it all in your kitchen and garden, you’ve likely heard the name. Bintje potatoes are a classic variety prized for their versatility and reliable flavor. Their smooth, yellow flesh and thin skin make them a favorite for many dishes, from fluffy mashed potatoes to golden fries. Let’s look at why this humble spud deserves a spot in your garden and on your plate.
Bintje Potatoes
Originally bred in the Netherlands by a schoolmaster named Kornelis Lieuwes de Vries in 1905, he named it after one of his students, Bintje Jansma. This variety quickly spread across Europe and became a staple. It’s a mid-season to late maincrop potato, meaning you get a good yield of tubers that store well. For gardeners, this history means you’re growing a piece of proven, culinary heritage.
Why Grow Bintje Potatoes in Your Garden?
Choosing the right potato variety can feel overwhelming. Bintje potatoes offer several distinct advantages that make them a top pick for both new and experienced gardeners.
First, they are remarkably adaptable. They perform consistently in a range of soil types, though they do best in loose, well-draining earth. Their growth habit is vigorous, and they generally show good resistance to some common potato ailments, though they are not immune to all. You can expect a reliable harvest if you give them basic care.
Second, their culinary performance is exceptional. The texture is what sets them apart. When boiled, they become tender without falling apart completely. For frying and roasting, they achieve a beautiful golden color and a creamy interior. This dual-purpose nature means one harvest gives you options for many meals.
Planting and Caring for Your Bintje Potatoes
Getting your crop started right is simple. Follow these steps for a healthy garden bed.
1. Chitting and Soil Preparation
About six weeks before your last frost date, place your seed potatoes in a cool, bright place to chit (sprout). This gives them a head start. Meanwhile, prepare your soil. Potatoes thrive in slightly acidic soil (pH 5.0-6.0). Work in plenty of compost or well-rotted manure to enrich the bed. Avoid fresh manure, as it can cause scab on the skins.
2. Planting Method
Plant your chitted tubers when the soil has warmed to around 50°F (10°C). You have a few options:
- Trench Method: Dig a trench about 6 inches deep. Place seed potatoes 12 inches apart, eyes facing up. Cover with 4 inches of soil.
- No-Dig Method: Place tubers on the soil surface and cover them with a thick layer of straw or mulch. This makes harvesting very easy.
Rows should be about 2 to 3 feet apart to allow for hilling.
3. Hilling and Watering
As plants grow to about 6 inches tall, hill soil around the stems, leaving just the top leaves exposed. This protects tubers from sunlight (which turns them green and toxic) and encourages more potato formation. Repeat hilling every few weeks. Water consistently, especially once tubers start forming. Uneven watering leads to misshapen potatoes or hollow hearts.
Harvesting and Storing Your Crop
You can harvest “new” Bintje potatoes carefully by hand once plants flower. For your main storage crop, wait until the foliage turns yellow and dies back. Use a garden fork to gently loosen the soil, starting far from the main stem to avoid spearing tubers.
After digging, let them cure on the soil surface for a few hours. Then, move them to a dark, well-ventilated place for 1-2 weeks to toughen the skin. For long-term storage, keep them in a cool (38-45°F), humid, and completely dark cellar or garage. Check them occasionally and remove any that are spoiling.
Cooking with Bintje Potatoes: A Guide
The true test of any potato is in the cooking. Here’s how to make the most of your Bintje potatoes in the kitchen.
Perfect Mashed Potatoes
Their low starch and high moisture content create a smooth, not gluey, mash. Peel and cut into even chunks. Boil in salted water until tender. Drain well and return to the pot over low heat for a minute to evaporate excess moisture. Mash with warm milk, butter, and salt. Their natural creaminess means you need less added fat.
Golden Roasties and Fries
For roasting, parboil chunks for 5-7 minutes first. Drain and rough up the edges in the colander—this creates a crispy surface. Toss with oil and roast hot. For fries, their shape holds up well in the fryer or air fryer. They get crisp on the outside while staying soft inside, a textural balance that’s hard to beat.
Excellent for Soups and Stews
Because they hold their shape reasonably well during simmering, Bintje potatoes are great in hearty soups and stews. They absorb flavor beautifully without disintegrating into the broth, providing substancial chunks in every bowl. Add them about 30 minutes before the end of cooking.
Common Questions About Bintje Potatoes
Are Bintje potatoes the same as Yukon Gold?
No, they are different varieties. They share a yellow flesh, but Bintje is an older European variety, while Yukon Gold is a more modern Canadian breed. Bintje is often considered more flavorful by many chefs.
What is the best way to prevent disease in my Bintje plants?
Practice crop rotation—don’t plant potatoes in the same spot more than once every three years. Buy certified disease-free seed potatoes. Ensure good air circulation by not overcrowding plants. Keep an eye out for blight in wet weather; remove affected leaves immediately.
Can I save my own Bintje potatoes for seed next year?
Yes, you can. Select healthy, medium-sized tubers from your best plants at harvest. Cure and store them seperately from your eating potatoes. Remember, saving seed from your own garden can sometimes pass on viral diseases over time, so it’s good to start with fresh certified seed every few years.
Why did my Bintje potatoes turn green?
This happens when tubers are exposed to light, either in the garden or during storage. The green parts contain solanine, which is bitter and can be harmful if eaten in large quantities. Always hill your plants properly and store potatoes in complete darkness. Just cut away any green spots before cooking.
Troubleshooting Common Problems
Even the best gardeners face issues. Here’s a quick guide to solving them.
- Small Harvest: Usually caused by insufficient water during tuber formation, extreme heat, or soil that is too compacted. Consistent moisture and loose soil are key.
- Hollow Heart: A cavity inside the tuber. This is due to rapid growth fluctuations from uneven watering or too much fertilizer early on. Try to keep watering steady.
- Scabby Patches on Skin: Caused by soil-borne bacteria. It affects appearance but not taste—just peel it off. To prevent it, maintain a lower soil pH and avoid alkaline fertilizers like fresh lime.
Growing Bintje potatoes is a rewarding experience that connects you to a long tradition of simple, quality food. With their flexible nature in the garden and their reliable performance in the kitchen, they offer real value for the space. Give them a try this season, and you’ll likely find they become a regular feature in your garden plan. Their consistent results and excellent flavor make the effort well worth it.