Classic Fries

There are a few secrets to getting a crispy, classic restaurant-style fry: choosing the right potato, rinsing and drying raw potatoes, and frying them twice.Russet potatoes have high starch content, so they’re better for frying. Red potatoes, fingerlings, or Yukon Golds have a high water content and make soggy, dense fries.

Disclaimer:
Despite our attempts to provide you with the most accurate information possible, the actual packaging, ingredients and colour of the product may sometimes vary. Please read the label, directions and warnings carefully before use.