Potatoes, french fried, cottage-cut, salt not added in processing, frozen, as purchased
Whole food · Vegetables and Vegetable Products
Photo: Wikipedia
These are cottage-cut (thick, wedge-shaped) potato fries, frozen raw, with no added salt in processing. They offer a starchy, earthy potato flavor with a soft, fluffy interior and a crisp exterior when baked or fried. Nutritionally, they are a moderate-energy, high-carb side dish with a decent fiber boost.
Calorie split: 6% protein · 61% carbs · 33% fat
↓ Full nutrition💚 Why it's loved
People love them for the satisfying, hearty texture of a thick-cut fry and the freedom to control the salt and seasoning at home. They are a beloved, customizable canvas for flavors, from classic salt and vinegar to spicy paprika or garlic parmesan.
⚠️ Watch-outs & how to enjoy it better
As a high-glycemic, starchy food, they can cause a rapid blood-sugar spike, especially when eaten alone. To counteract this, pair them with a source of protein (like grilled chicken) or healthy fat (like avocado) and fill half your plate with non-starchy vegetables. Also, be mindful of added salt and unhealthy oils during cooking.
Key benefits
- Good source of dietary fiber (3g per 100g)
- Naturally fat-free before cooking
- Versatile base for homemade seasoning
- Provides potassium and vitamin C from the potato
- Convenient, quick-cooking frozen format
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'cottage-cut' or 'steak fry' style was popularized in the US in the 1950s as a 'hearty' alternative to thin shoestring fries, marketed as a more substantial, home-style side dish.
Full nutrition (USDA data · scales with serving)
| Water | 66.8 g |
| Energy | 153 kcal |
| Energy | 640 kj |
| Protein | 2.4 g |
| Total lipid (fat) | 5.8 g |
| Ash | 1.0 g |
| Carbohydrate, by difference | 24.0 g |
| Fiber, total dietary | 3.0 g |
| Calcium, Ca | 7.0 mg |
| Iron, Fe | 1.1 mg |
| Magnesium, Mg | 16.0 mg |
| Phosphorus, P | 46.0 mg |
| Potassium, K | 338 mg |
| Sodium, Na | 32.0 mg |
| Zinc, Zn | 0.29 mg |
| Copper, Cu | 0.14 mg |
| Manganese, Mn | 0.21 mg |
| Selenium, Se | 0.30 ug |
| Vitamin C, total ascorbic acid | 8.4 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.02 mg |
| Niacin | 1.8 mg |
| Pantothenic acid | 0.54 mg |
| Vitamin B-6 | 0.18 mg |
| Folate, total | 15.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 15.0 ug |
| Folate, DFE | 15.0 ug |
| Vitamin B-12 | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.7 g |
| SFA 16:0 | 2.3 g |
| SFA 18:0 | 0.40 g |
| Fatty acids, total monounsaturated | 2.3 g |
| MUFA 18:1 | 2.3 g |
| Fatty acids, total polyunsaturated | 0.43 g |
| PUFA 18:2 | 0.43 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.03 g |
| Threonine | 0.11 g |
| Isoleucine | 0.10 g |
| Leucine | 0.15 g |
| Lysine | 0.13 g |
| Methionine | 0.03 g |
| Cystine | 0.01 g |
| Phenylalanine | 0.10 g |
| Tyrosine | 0.06 g |
| Valine | 0.12 g |
| Arginine | 0.12 g |
| Histidine | 0.04 g |
| Alanine | 0.08 g |
| Aspartic acid | 0.56 g |
| Glutamic acid | 0.38 g |
| Glycine | 0.09 g |
| Proline | 0.08 g |
| Serine | 0.09 g |
FAQ
Are these the same as regular frozen french fries?
No, the key difference is the cut. Cottage-cut or steak fries are thicker, wedge-shaped pieces, while standard fries are typically thin shoestrings or crinkle-cuts. The nutritional profile per 100g is similar, but the texture is much fluffier inside.
What's the best way to cook them for crispiness?
For the crispiest result, preheat your oven or air fryer to a high temperature (400-425°F / 200-220°C). Spread the frozen wedges in a single layer on a baking sheet, lightly coat with oil, and cook for 20-25 minutes, flipping halfway. Avoid overcrowding to prevent steaming.
Why is there no sugar listed if carbs are high?
The carbohydrates in potatoes are primarily complex starches, not simple sugars. The '0g sugar' on the label indicates there are no added sugars and that the natural sugars (like glucose and fructose) are present in negligible amounts per serving.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.53 kcal/g · 6% calories from protein · 3.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.09 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.