A Dutch heirloom that may be the most widely grown yellow-fleshed potato in the world. Medium, round-to-oblong; pale-gold thin skin that toughens slightly when cooked, though its appearance remains similar to the raw. Steamed or baked Bintje has a firm, waxy-starchy texture and a warm, balanced flavor; baked, it becomes firmer and starchier.
© 2001 Elizabeth Schneider. All rights reserved.