Most of the potatoes sold here are cooking potatoes — they soak up oil and come out limp and dark. We supply one thing only: potatoes actually bred for the fryer.
A frying potato is not a grade or a marketing word — it is a different potato. Two numbers decide whether it crisps or goes soggy.
More solids and less water means less steam inside the fry, so it crisps instead of steaming itself soft. Below about 20% you cannot get there, whatever the fryer does.
Reducing sugars brown fast in hot oil. A cooking potato darkens before it is cooked through; a frying potato stays pale gold at the same time and temperature.
Store frying potatoes below about 7 °C and their starch turns to sugar. The same sack that fried perfectly last week comes out brown and bitter. Cold storage is not always better.
A high dry-matter potato absorbs noticeably less oil per kilo and loses less weight in the fryer — the difference shows up in your food cost, not just on the plate.
We do not carry a general-purpose potato. Pick by what you are making — or tell us the dish and we will pick for you.
FriesLong tubers give long, straight fries with very little waste at the cutter. Low reducing sugars keep the fry pale gold instead of dark, and the flesh stays firm and fluffy after a double fry.
CrispsThe industry reference for crisping. High dry matter means less oil absorbed and a louder crunch, and the round shape gives even, full-diameter slices.
PremiumThe highest dry matter of the three, so it holds its shape in a kettle fry and comes out pale and glassy-crisp. Small, uniform tubers suit single-serve packs.
Not sure which one? Send us the dish and your fryer setup — we will tell you which of the three to run.
Sourcing the right variety is half the job. The other half is everything that happens between the farm and your fryer.
Held at 7–10 °C, never colder. This is the single rule that keeps sugars low and fries golden.
A refrigerated fleet holds that same range from our store to your kitchen door, scheduled around your service.
Sorted by caliber before it ships, so your cutter yield is predictable and your fries come out one length.
Weekly or daily volumes locked in advance, so the variety you tested is the variety that keeps arriving.
Sourcing, storage and transport aligned to Saudi Food & Drug Authority requirements.
The same supply network already serving Riyadh restaurants and hotels with fresh produce daily.
Anything under a tonne is priced and ready to order above. From 1000 kg of a single variety we quote by hand — the price depends on variety, volume and delivery schedule.
