Our cuts
Fresh-cut potatoes in four cuts
Agria and Colomba potatoes peeled, cut and packed in batches at our plant in Huévar del Aljarafe, Seville, and kept at 4 °C. You choose the cut; we have it ready to cook.
Which cut for what
| Cut | What for | Best for |
|---|---|---|
| Whole peeled | Boiling, stewing, roasting, mash. You make the cut. | Kitchens with their own recipes |
| Sliced | Oven, side dishes, patatas a lo pobre. | Hotels and institutional catering |
| Fries | Deep frying. Fresh, not frozen. | Restaurants and bars |
| Diced | Stews, potato salad, Spanish omelette, sautés. | Central kitchens and caterers |
What all four have in common
- Agria, 100% Spanish-grown, a yellow-fleshed variety that holds up in the fryer and the oven, and Colomba, an all-purpose variety for the best stews and Spanish tortillas.
- Peeled and cut at our own plant in Huévar del Aljarafe, Seville.
- Packed in sealed bags, each with its batch number.
- Kept at 4 °C from our plant to your cold room.
Fresh, not frozen
In Spain, fresh-cut produce is called IV gama (“fourth range”): fresh vegetables that are washed, peeled, cut and packed, ready to cook. Our potatoes are raw and fresh. They are not pre-fried or frozen, so they cook and taste like potatoes you peel yourself, without the work.
Frequently asked questions
Are your fries frozen or pre-fried?
No. They are raw, fresh potatoes, peeled and cut, kept at 4 °C. You fry them from scratch.
Can I order several cuts at once?
Yes. Most kitchens combine fries for the fryer with sliced or diced potatoes for side dishes and stews.
How long do they keep?
The use-by date is printed on every bag. Keep them at 4 °C and open the bag when you are ready to cook.
Want more information?
Tell us your type of kitchen, the cut you need and how many kilos you use a week. We reply on WhatsApp.