Dutch Fries Seasoning

Dutch fries seasoning, the chips salt from the Klingenberg workshop

Dutch fries seasoning is our bestseller for everything fried, roasted and from the air fryer. In our workshop in Klingenberg am Main we mix salt, tomato, paprika, garlic, onion, parsley, lovage and a few secret components that make up the profile. The character: savoury-tomatoey on the attack, garlic-warm in the background, with a herby lovage depth and a saltiness that sits exactly on the crisp chips – without sliding off.

How to use

Dutch fries seasoning is an all-rounder for deep fryer, oven and air fryer: for classic chips, sweet-potato fries, wedges, potato wedges, rösti, hash browns and fried potatoes. Also over burger patties, hot dogs, filled wraps, grilled corn on the cob or as a seasoning salt in salad dressing. Dust straight from the pan or fryer with the fries seasoning, toss briefly – done. If you fancy some variation, combine it with our Painmaker BBQ Sauce as a dip.

Important: Dutch fries seasoning already contains salt. Please don't add extra salt, or the dish will be too salty. Season chips only after frying or baking, never before – otherwise the garlic burns.

Recipe: home-made oven wedges with garlic aioli

A chips classic at restaurant level, on the table in 35 minutes.

Ingredients for 4:

• 1 kg waxy potatoes, unpeeled and cut into wedges
• 3 tbsp olive oil, 1 tbsp Dutch fries seasoning (to scatter after baking)
• 1 tbsp sweet paprika (to scatter)
• For the aioli: 200 g mayonnaise, 3 cloves of garlic pressed, juice of half a lemon
• 1 tsp garden-herb salad seasoning for the aioli freshness kick
• Fresh parsley to garnish

Method: Soak the potato wedges in cold water for ten minutes (draws out the starch and makes them crisper), drain, pat dry well. Mix with olive oil, spread in a single layer on a baking tray. Bake at 220 °C fan for 30 minutes, turning once. Take out of the oven, immediately dust hot with Dutch fries seasoning and sweet paprika, toss. Stir an aioli from mayo, garlic, lemon and garden-herb salad seasoning – ready in 30 seconds. Serve with fresh parsley.

Why this Dutch fries seasoning? Lovage is the secret weapon. While standard chips salts rely only on salt and garlic powder, lovage brings in the herby depth that lifts chips from "tasty" to "exceptional". Just as important: seasoning only after frying – the aromas then stay intact.

At a glance

• A seasoning salt with tomato, paprika, lovage and garlic
• Salt is included, no extra seasoning needed
• Workshop quality from Klingenberg am Main
• Versatile for chips, wedges, fried potatoes, rösti and burgers

Goes well with

For mashed potato and mash, reach for the mashed-potato spice – the potato-heavy sister of the fries seasoning. Over bread and dripping bread, our bread-and-butter spice is first choice. For the salad bowl alongside: garden-herb salad seasoning. Classic companions to a bratwurst are our Klingenberg bread spice for rolls and our Spreewald horseradish as a spread. For the hot variant: a dollop of Painmaker BBQ Sauce or our Mole in the mayo. You'll find more in our spice blends collection.

Frequently Asked Questions

When do I season chips with the fries seasoning?
Always only after frying or baking, immediately as they come out of the hot fat or oven – the seasoning stays put thanks to the residual moisture and heat and develops the full aroma. Seasoning before frying is a cardinal error: garlic and parsley burn, the profile tips into bitterness.

Does it also work in the air fryer?
Yes, excellently. Dust chips or wedges straight after cooking from the air fryer with fries seasoning and toss. The advantage here: less fat sticks, so dose the seasoning with a little restraint – it works more concentrated.

What else can I use Dutch fries seasoning for?
Over avocado toast, scrambled egg, fried egg, grilled corn on the cob, roasted carrots, pumpkin wedges and even popcorn. Also an insider tip in salad dressings – half a teaspoon replaces salt plus a seasoning component. Season burger patties immediately after searing.

How long does it keep?
Dry, dark and well sealed for at least 24 months. Tomato powder and dried lovage are long-lasting, the aroma stays stable. Best kept in the original tin, protected from light.