House-Cut Classic Sea Salt Fries - 14 oz

Jesse and Ben spent ten years in restaurant kitchens chasing one fry: golden, thick-cut, and genuinely crisp -- without pulling out a deep fryer full of soybean oil. Classic Sea Salt House-Cut Fries are the result: potatoes, avocado oil, and sea salt, cut thick and seasoned simply.

Each bag holds thick, house-cut potato fries cooked in 100% avocado oil rather than the soybean, canola, or blended vegetable oils typical of the frozen fry aisle. Avocado oil carries a higher smoke point than most conventional frying oils and a fat profile dominated by monounsaturated fat -- the same category of fat found in olive oil -- which is why it holds up under high heat instead of breaking down into the acrid, greasy notes lower-smoke-point oils can develop.

Follow the package instructions to bake or air fry straight from the freezer to a shatter-crisp exterior -- no added oil needed since they're already coated.

Vegan, gluten-free, and Non-GMO Project Verified, these fries fit dairy-free, vegan, and gluten-free kitchens with no substitutions required. Because potatoes are the star ingredient, though, they're not a fit for keto, paleo, or carnivore diets. Keep frozen until ready to cook, straight from the freezer to the oven, air fryer, or pan.

Ingredients: Potatoes, Avocado Oil, and Sea Salt.

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Common Questions

How do these fries actually compare to conventional frozen fries on ingredients and cooking oil?
Most frozen fries on grocery shelves are cooked in soybean, canola, or a blended vegetable oil, and the ingredient list often runs eight to twelve items deep with added dextrose, sodium acid pyrophosphate, and other stabilizers to control color and texture through commercial fryers. This fry has three ingredients: potatoes, avocado oil, and sea salt. The oil difference matters practically, not just on paper — avocado oil has a smoke point around 480-520°F versus roughly 400-450°F for soybean or canola oil, so it degrades less at the high heat a home oven or air fryer generates.

Why does avocado oil matter for how the fries taste and hold up to heat?
Avocado oil is around 70% monounaturated fat, the same fat category that makes olive oil stable under heat, compared to soybean and canola oil which carry a higher share of polyunsaturated fat. Polyunsaturated fats have more double bonds in their chemical structure, which makes them more prone to oxidizing at high temperatures — that oxidation is what produces the slightly acrid, greasy aftertaste common in fryer-aisle fries reheated at home. Because avocado oil resists that breakdown, the fries crisp cleanly in the oven or air fryer instead of turning soggy or picking up an off flavor. This is a functional cooking difference, not just a sourcing preference.

Do these fries fit a keto, paleo, or carnivore diet?
Potatoes are a starchy vegetable, so this product is not keto — a 3 oz serving runs roughly 20-25 grams of carbohydrate, which will use up most or all of a typical 20-50 gram daily keto carb allowance. They do fit paleo, since potatoes, avocado oil, and sea salt are all whole-food ingredients with nothing processed or grain-derived, and paleo doesn't restrict carbohydrate the way keto does. They don't fit carnivore, which excludes plant foods entirely. For strict keto or carnivore eaters, this is better treated as an occasional carb-up food rather than a regular staple.

What dishes work well with these fries beyond a simple side?
Because they're cut thick and hold their structure, they work well loaded with toppings — chili, melted cheese, and pickled jalapeños for a loaded-fry plate, or a fried-egg-and-hot-sauce breakfast version. They also hold up in a poutine-style preparation with gravy and cheese curds since the thicker cut resists going mushy under sauce. For oven users making loaded fries, spread them in a single layer and add toppings only in the last 5 minutes of the 18-22 minute bake so the cheese melts without steaming the fries underneath. They're neutral enough in seasoning to pair with anything from a classic burger to a Mediterranean-style yogurt-and-herb dip.

What does Non-GMO Project Verified actually confirm about this product?
Non-GMO Project Verification means an independent third party tested the ingredients and confirmed they fall below the Non-GMO Project's action threshold for genetically modified content, rather than the brand simply stating it on the label. For a potato product, this matters because genetically modified potato varieties do exist commercially, so verification confirms the specific potatoes used were tested and traced. The gluten-free and vegan claims are more straightforward here since the ingredient list — potatoes, avocado oil, sea salt — contains no animal products or gluten-containing grains by nature, not by processing tricks. You can verify the Non-GMO Project mark directly through the Non-GMO Project's own product database using the product name or UPC.

Why cook these from frozen instead of thawing first?
The fries are pre-coated in avocado oil during processing, which is why no added oil is needed in the oven or air fryer — thawing them first would let that surface oil pool and run off rather than staying on the potato where it helps crisping. Cooking from frozen also keeps the exterior starch structure intact; thawed potato pieces release more surface moisture before they hit heat, which steams the outside instead of crisping it. At 425°F for 18-22 minutes in the oven, or 400°F in an air fryer, the frozen surface flash-crisps quickly while the interior cooks through evenly. Flipping halfway through either method ensures both sides get direct heat contact for even browning.