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Home » Vegetables » Root Vegetables » Potatoes » Waxy Potatoes » Belle de Fontenay Potatoes

Belle de Fontenay Potatoes

Belle de Fontenay are long, medium to large-sized potatoes. They are sometimes slightly bent, almost kidney shaped.

They have pale yellowish buff skin and waxy, finely-textured, creamy yellow flesh.

They have a good flavour, often referred to as “buttery.” Some think they also taste hazelnuts.

The skin is also very tasty.

The plant delivers an early harvest.

Particularly prized ones are those grown by the “Coopérative Agricole de Chécy” (Chécy is an area in the Loire, near Orléans.)

Cooking Tips

Belle de Fontenay Potatoes are best boiled or steamed. They absorb well the flavours of anything they are cooked with.

They are good hot or cold, and good in salads.

Storage Hints

Stores well, and taste gets even better in storage.

History Notes

Belle de Fontenay Potatoes were developed in 1885 in France. The potato was particularly popular in the early 1900s in Paris.

Language Notes

Originally called “Bell de Fotmi.”

Sources

Fowler, Alys. Potatoes. Manchester: The Guardian. 15 January 2011.

Other names

French: Pommes de terre Belle de Fontenay

This page first published: May 19, 2004 · Updated: May 12, 2018.

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Tagged With: French Potatoes, Salad Potatoes

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