Arielle Potato Supplier

Quick Overview

Arielle is a premium, yellow-fleshed potato variety prized for its smooth texture and exceptional flavor, making it a favorite among chefs and home cooks alike. This versatile potato features a firm, waxy consistency that holds its shape well during cooking, making it ideal for boiling, steaming, and salads. With its attractive golden-yellow skin and creamy interior, Arielle is often marketed as a gourmet table potato, appealing to high-end restaurants and specialty grocery stores. It is known for its reliable yields and adaptability to various growing conditions, thriving particularly well in temperate climates. Due to its balanced starch content and superior taste, Arielle has gained popularity across Europe and is increasingly sought after in international markets.

Origin & History

Arielle was developed in the Netherlands in the early 2000s as part of a breeding program aimed at creating a high-quality table potato with excellent culinary properties. It was selectively bred from parent varieties known for their disease resistance and superior taste, resulting in a potato that combines flavor with agronomic reliability. The variety quickly gained recognition in Western Europe, particularly in France and Germany, where it became a staple in gourmet cuisine. Over time, Arielle’s reputation spread to other regions, including North America and Asia, where demand for premium potatoes has been growing. Today, it remains a preferred choice for farmers and consumers who value both taste and visual appeal in their potatoes.

Specifications

Arielle potatoes typically have a medium starch content (13–16%), placing them in the waxy-to-all-purpose category, which ensures they hold their shape when cooked. The tubers are medium-sized, averaging 100–150 grams, with an oval to round shape and smooth, golden-yellow skin. The flesh is firm and creamy yellow, retaining its color even after cooking, which enhances its presentation in dishes. Arielle has a relatively short to medium growing season (80–100 days), making it suitable for regions with shorter summers. It exhibits good resistance to common potato diseases such as late blight and potato virus Y, contributing to its reliability for growers.

Key Characteristics

1. Superior Texture & Flavor – Arielle’s firm, waxy texture makes it perfect for dishes requiring shape retention, while its naturally buttery taste elevates simple preparations.
2. Visual Appeal – The golden-yellow skin and creamy flesh make it a standout choice for gourmet plating and retail packaging.
3. Culinary Versatility – While best for boiling and salads, it can also be roasted or pan-fried without falling apart.
4. Disease Resistance – Shows strong tolerance to common potato ailments, reducing the need for chemical treatments.
5. Market Flexibility – Suitable for both fresh markets and premium food service due to its consistent quality and presentation.

Best Uses

Arielle is best suited for all-around table use, particularly in dishes where texture and appearance matter, such as potato salads, gratins, and steamed or boiled preparations. Its waxy nature ensures slices stay intact in soups and stews, while its rich flavor enhances mashed potatoes when blended with creamier varieties. While not ideal for potato chips (due to medium starch content), it can be used for thicker-cut fries or roasted potatoes with a crisp exterior. Some chefs also favor Arielle for sous vide cooking, as it maintains a perfect bite. However, it is not recommended for starch production, as its dry matter content is lower than processing-focused varieties like Agria.