Emily here. I handle ingredient sourcing at Clover. If you’ve eaten fries in the last few weeks, you might have noticed they’re extra delicious, extra crispy, and a bit lighter in color.
We’ve started working with a potato farm in the Northeast Kingdom of Vermont called Sparrow Arc Farm.
Chris Kurth at Siena Farms connected me with Matthew Linehan, the farmer. The varietal of the potato is Atlantic, the same one that Cape Cod Potato Chips uses! They are “chipping potatoes,” like the British term for fries, so they are really only good for frying – Matthew said you wouldn’t want to do anything else with them.
They are stubbier than the potatoes we’re used to using, and fry up lighter in color – but with a beautiful crispy exterior. We tested them out HOURS after frying, and they stayed quite crisp, which is something we’ve never really had with our fries.
If you try these (or our new breakfast bowls which also feature fried potatoes) let us know what you think!