Holland's Fries Seasoning

Holland's Fries Seasoning from Altes Gewürzamt for Golden French Fries

Holland's Fries Seasoning is Altes Gewürzamt’s seasoned salt for everything fried and roasted. Chili, garlic, and crispy fried onions give fries, wedges, and fried potatoes a savory kick that makes reaching for mayonnaise and ketchup completely unnecessary.

Holland's Fries Seasoning is Altes Gewürzamt’s savory spice blend, built on German salt, chili, garlic, and fried onions. Pepper, cumin, and coriander provide the foundation, while fennel and cardamom soften the heat, and oregano and thyme add an herbal note.

Savory, garlicky, with a fine heat

On hot fries, the seasoning smells savory and inviting because the fried onions and garlic bring a warm, familiar depth. The chili provides a contrasting, present heat, cumin and coriander round it out toward a savory center, while oregano and thyme remain in the background to hold everything together.

The blend contains eleven ingredients, and their order reveals the craft behind it. Salt leads the list, followed immediately by chili, so the heat carries the dish from the start. Fennel, cardamom, and coriander soften it with their sweet tones; otherwise, it would simply be too hot.

It is worth taking a look at the ingredients in parentheses. The fried onions are tossed in buckwheat flour before frying, which makes them crispy and keeps them that way. Botanically, buckwheat belongs to the knotweed family, making it more closely related to rhubarb and sorrel than to wheat.

On crispy oven fries and fried potatoes

Its place is on French fries, wedges, sweet potato sticks, and fried potatoes—anywhere a crispy surface is waiting for seasoning.

Sprinkle it on immediately after cooking while everything is still hot, as the thin layer of fat will hold the seasoning in place. Salt draws water to the surface, and the earlier it is applied to the raw potato, the softer the crust will turn out later.

If you fry them yourself, do it in two batches: first for six to eight minutes at around 150 degrees until the sticks are cooked but still pale, then briefly at 175 degrees for color and crunch. Wedges and corn on the cob also take well to the seasoning straight from the grill, and you can find more like this under Grill Spices and BBQ Rubs.

Beyond potatoes, it tastes great on roasted vegetables, in a dip made with yogurt and lemon, or over scrambled eggs late at night. You can find more for potato cuisine in the Classics of German Cuisine.

Fried onions that stay crispy in the jar

The salt comes from Germany, and the mixture is blended at Altes Gewürzamt in Klingenberg am Main. Because salt leads the list, you don't need a second shaker on the table alongside the Fries Seasoning.

The 140 grams in the jar will last a long time if you store it in a dry, dark place and don't shake it over a steaming pot. Moisture is the only enemy of a blend that contains no anti-caking agents.

If you use dry fingers instead of a wet spoon to take it out, it will still be free-flowing in a year’s time, and the fried onions will remain as crispy as they were when they went into the jar. Holland's Fries Seasoning is part of the Altes Gewürzamt range and pairs well with Mashed Potato Seasoning when the potato is headed for the masher instead of the deep fryer.