Potatoes, french fried, all types, salt added in processing, frozen, unprepared
Whole food · Vegetables and Vegetable Products
Photo: Wikipedia
These are par-fried potato strips, frozen solid for later cooking, that transform into golden, crispy sticks with a fluffy interior. They offer a satisfying crunch and a mild, earthy potato flavor, often enhanced by a light salt coating. Nutritionally, they provide quick energy from carbohydrates with a modest amount of fiber.
💚 Why it's loved
People adore them for the unbeatable contrast of a shatteringly crisp exterior and a soft, steaming center, delivering pure comfort. They are a universal canvas for flavors, from simple salt to elaborate seasonings, and are deeply embedded in casual dining culture.
⚠️ Watch-outs & how to enjoy it better
The high glycemic load can cause rapid blood-sugar spikes, and the added sodium is a concern for blood pressure management. To counteract, pair with a protein (like chicken or beans) and a healthy fat (like avocado or olive oil dip) to slow digestion, practice strict portion control, and choose air-fried or oven-baked methods over deep-frying.
Key benefits
- Quick source of energy from carbohydrates
- Contains dietary fiber for digestive health
- Provides essential potassium and vitamin B6
- Convenient and long-lasting frozen staple
- Versatile base for many flavor profiles
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'frozen' preparation involves a crucial step called 'blanching'—briefly frying or steaming the cut potatoes before freezing—which gelatinizes the starch and is the secret to achieving a fluffy interior upon final cooking.
Full nutrition (scales with serving)
| Water | 66.6 g |
| Energy | 147 kcal |
| Energy | 613 kj |
| Protein | 2.2 g |
| Total lipid (fat) | 4.7 g |
| Ash | 1.7 g |
| Carbohydrate, by difference | 24.8 g |
| Fiber, total dietary | 1.9 g |
| Total Sugars | 0.20 g |
| Sucrose | 0.10 g |
| Glucose | 0.10 g |
| Fructose | 0.00 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Starch | 17.4 g |
| Calcium, Ca | 9.0 mg |
| Iron, Fe | 0.62 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 83.0 mg |
| Potassium, K | 408 mg |
| Sodium, Na | 332 mg |
| Zinc, Zn | 0.35 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.16 mg |
| Vitamin C, total ascorbic acid | 17.3 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.05 mg |
| Niacin | 2.0 mg |
| Pantothenic acid | 0.47 mg |
| Vitamin B-6 | 0.18 mg |
| Folate, total | 35.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 35.0 ug |
| Folate, DFE | 35.0 ug |
| Choline, total | 22.3 mg |
| Betaine | 0.70 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 2.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 4.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 13.0 ug |
| Vitamin E (alpha-tocopherol) | 0.10 mg |
| Tocopherol, beta | 0.01 mg |
| Tocopherol, gamma | 0.31 mg |
| Tocopherol, delta | 0.43 mg |
| Tocotrienol, alpha | 0.02 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 2.2 ug |
| Vitamin K (Dihydrophylloquinone) | 12.8 ug |
| Fatty acids, total saturated | 1.0 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 0.53 g |
| SFA 17:0 | 0.00 g |
| SFA 18:0 | 0.43 g |
| SFA 20:0 | 0.02 g |
| SFA 22:0 | 0.02 g |
| Fatty acids, total monounsaturated | 3.2 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.01 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 3.1 g |
| MUFA 20:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 0.30 g |
| PUFA 18:2 | 0.26 g |
| PUFA 18:3 | 0.02 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.02 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
| Tryptophan | 0.02 g |
| Threonine | 0.08 g |
| Isoleucine | 0.08 g |
| Leucine | 0.13 g |
| Lysine | 0.13 g |
| Methionine | 0.04 g |
| Cystine | 0.04 g |
| Phenylalanine | 0.10 g |
| Tyrosine | 0.08 g |
| Valine | 0.12 g |
| Arginine | 0.13 g |
| Histidine | 0.05 g |
| Alanine | 0.09 g |
| Aspartic acid | 0.50 g |
| Glutamic acid | 0.40 g |
| Glycine | 0.07 g |
| Proline | 0.08 g |
| Serine | 0.10 g |
| Alcohol, ethyl | 0.00 g |
FAQ
How do I get them extra crispy at home?
Preheat your oven or air fryer to a high temperature (400-425°F/200-220°C). Spread them in a single layer on a hot tray, ensuring they aren't crowded, and cook until deeply golden.
Are they pre-cooked?
Yes, they are 'par-fried' at the factory, which cooks the interior. Your home cooking is primarily to heat them through and crisp the exterior.
Why do they sometimes have a white coating?
That's often a harmless crystallization of potato starch or a light frost from the freezer. It doesn't affect safety and will disappear during cooking.