Pick Your Own Potatoes in the Netherlands: A Muddy, Tasty Adventure

Forget tulips for a moment. There is something deeply satisfying about getting your hands dirty in the Dutch soil to unearth your own dinner. Across several farms in the Netherlands (think Landwinkels and U-pick fields in Flevoland or the Betuwe), you can experience the joy of the potato harvest. Early varieties are dug from June to August, maincrop varieties in September and October. Grab a bucket, a friend who isn’t afraid of mud, and head out to the field.

The process is simple and surprisingly addictive: you find the plant, loosen the soil around the base with a fork or spade, and then—the magic—you lift a whole nest of golden, muddy potatoes out by hand. Don’t pull the plant up by its stem, and handle the potatoes gently: bruises turn black. It feels like a treasure hunt for your stomach. Kids love it because it’s messy. Pro tip: bring old shoes and follow the farm’s instructions, as some farms provide the tools. The best potatoes are the firm, small-to-medium ones without green patches; leave the tiny “pearls” in the ground if the farm allows it.

Once You’re Home: What to Do With Your Loot

Potatoes are the ultimate blank canvas. Store them unwashed in a cool, dark, well-ventilated place (not in the fridge and not in a plastic bag), away from onions. Early potatoes keep for 1–2 weeks, maincrop potatoes for 2–3 months. Scrub them with a stiff brush just before cooking, and cut away any green patches or sprouts. Here are two solid recipes to use them up.

Recipe 1: Classic Dutch Stamppot with Rookworst (Smoked Sausage)

  • What you need: 1 kg of your picked potatoes (peeled or scrubbed), 500 g curly kale (or endive), 1 smoked sausage (rookworst), butter, milk, salt, pepper.
  • How: Boil the potatoes in salted water until soft. In the last 5 minutes, add the chopped kale on top. Drain, then mash with a splash of milk and a knob of butter. Meanwhile, gently heat the sausage in a pan. Serve the mash with a big pat of butter on top and a slice of sausage. Comfort in a bowl.

Recipe 2: Crispy Potato & Rosemary Skewers (for the BBQ)

  • What you need: 500 g small potatoes, fresh rosemary, olive oil, garlic, salt, pepper.
  • How: Boil the potatoes until just tender (10 minutes), then drain. Cut them in half. Toss with olive oil, smashed garlic, salt, and pepper. Thread them onto skewers with sprigs of rosemary tucked between the potatoes. Grill on high heat for 4-5 minutes per side until golden and crispy. Serve with a garlicky yogurt dip.

Bonus: Potato Peel Crisps Don’t throw away the peels! Wash them well, dry them, and toss them in the oven at 200°C until crispy. Sprinkle with paprika and salt for a great snack.

So go on, get your hands dirty. The potatoes are waiting.