Delicious: Opperdoezer Rondes (and irresistible the traditional way with butter!)
New herring has its own celebration. The start of asparagus season is celebrated extensively, and mussels also receive plenty of attention when they return. Quite rightly so. But why isn’t there a big annual Opperdoezer Ronde Party?
In the lineup of seasonal firsts, there’s definitely also the creamy little potato whose roots lie in just one small village in North Holland: Opperdoes. And oh, delicious: from June through October, it’s in season again. Haven’t you tried it yet? Don’t worry, they’re still available (in regular supermarkets)!
The champagne of potatoes
Since 1865, the small spud has been grown in the nutritious Opperdoezer clay-and-sand soil. And for twenty years now, this rather unassuming round potato with deep eyes and brown spots has had a Protected Designation of Origin (PDO). It’s the equivalent of the French AOP (Appellation d’Origine Protégée). So potatoes grown outside the municipal boundary, in Medemblik or Abbekerk, may not be called that. No, this PDO potato is exclusive and authentic; it’s the champagne of potatoes.
Chefs are fans
The Opperdoezer Ronde isn’t just any old spud; it’s considered a culinary potato. Chefs such as Jonnie Boer, Ron Blaauw and Onno Kokmeijer (formerly of Ciel Bleu) love it and take the first specimens straight from the growers’ hands so they can put them on their menus. The latter, Onno, is originally from Opperdoes and even helped harvest the Rondes in his youth.
Harvested by hand
They’re a little more expensive than bintjes or eigenheimers, partly because the yield per hectare is lower and they’re still largely harvested by hand. But thanks to their refined flavor, you’ll happily pay the difference.
Available in supermarkets
Just as with herring, you can’t set a fixed first day for the Opperdoezer season, but the variety is a true seasonal product, available only from June through October. The nice thing about Opperdoezers is that, provided they’re stored properly in a cool, dark place, you can still eat them in December and they’ll taste as though they’ve just been pulled from the ground.And you know what’s really delicious? The Opperdoezer Ronde is simply available at your local supermarket. At Jumbo, for example, you pay €1.99 for 1 kilo of these delicious little potatoes.
How to prepare Opperdoezer Ronde traditionally
True food lovers say you can really taste the flavor when you serve them boiled with melted butter. This recipe is also a firm favorite among the residents of the North Holland village of Opperdoes. This simple recipe needs nothing more than Opperdoezer Ronde and (good) butter; pure enjoyment!
Method:
- Scrub the potatoes clean
- Boil them until tender, about 15–20 minutes
- Meanwhile, melt the butter
- Drain the potatoes and place them on a plate
- Serve the potatoes with the melted butter in a small bowl.
Also extra delicious with Opperdoezer Ronde
Equally irresistible: chilled Opperdoezer soup with pancetta and these ridiculously delicious barbecue potatoes (or potatoes from the oven).
Also read:
- Why it’s time to throw away that plastic cutting board
- Eggs: in the fridge or out?
- This is how you defrost chicken
