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Fries

French Fries Straight 9x9mm 1000g

French Fries Straight 9x9mm 1000g

DETAILS

Enjoy the perfect fry with our frozen French Fries. Whether deep-fried, oven-baked, or air-fried, these fries offer a satisfying crunch and tender potato interior with a hint of salt. Enjoy the classic comfort of golden fries, prepared just the way you like them.

1,090.00 PKR
1,090.00 PKR
Liquid error (snippets/price line 121): divided by 0% Off Sold out
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About the product

The gold standard for freezer staples, these fries are crafted to deliver exceptional taste and texture with every serving. Made from carefully selected potatoes and precision-cut for consistency, they offer the perfect balance of a shatter-crisp exterior and a light, fluffy potato center. Flash-frozen at peak freshness, they lock in natural flavor and ensure reliable quality straight from freezer to plate.
Engineered for high-heat performance, these fries cook beautifully across multiple methods—whether deep-fried for maximum crispiness, baked for a wholesome option, or air-fried for a lighter touch. Their versatility makes them the ideal choice for any occasion, from a quick midnight snack to the base of a satisfying “fakeaway” dinner at home. With minimal preparation required, they save time while still delivering restaurant-quality results. Consistent, convenient, and irresistibly delicious, these fries are a must-have staple that brings comfort, crunch, and flavor to every bite.

INGREDIENTS

Potatoes (pre-cut & frozen).

Usage Image

The Ultimate Chilli Cheese Fry Bowl


Ingredients



2-3 handfuls: Fresh St. Straight-Cut Frozen Fries.

1/2 cup: Your favorite Chilli Sauce (either a thick meat chilli or a spicy tomato-based chilli sauce).

1/2 cup: Grated Sharp Cheddar or Monterey Jack cheese.

1/2 tsp: Garlic powder (optional, for tossing).

Garnish: Sliced pickled jalapeños or chopped chives.


Method


1. The Perfect Fry Base
Do not cook the fries in the bowl! To get them crispy, bake them on a flat tray at 220°C (425°F) for 18–22 minutes. Toss them with a pinch of salt and garlic powder as soon as they come out.

2. The Bowl Assembly
Transfer the hot, crispy fries into an oven-safe bowl (ceramic or stoneware works best).

Pro Tip: Layer them! Put half the fries in, add a spoonful of chilli and a sprinkle of cheese, then add the rest of the fries. This prevents a "dry bottom."

3. The Smothering
Pour the remaining chilli sauce over the center of the fries. Top the entire bowl with a generous layer of grated cheese. The cheese acts as a "seal" to keep the heat inside.

4. The 3-Minute Broil
Place the bowl on a baking sheet (to catch any drips) and put it under the broiler (grill) on high for 3 minutes. Stay close! You want the cheese to bubble and develop small brown toasted spots.

5. The Finish
Carefully remove the bowl (it will be very hot!). Let it stand for 1 minute so the chilli sauce thickens slightly, then top with jalapeños or chives and dive in.

FAQ Image

Frequently Asked Questions

Why is vegetable oil better than olive oil for deep frying?
It comes down to the smoke point. Vegetable oils (like canola or peanut) can handle high temperatures (up to 450°F) without burning. Extra virgin olive oil has a lower smoke point and can break down, creating a bitter flavor and losing its health benefits.
Can I use light olive oil instead?
Yes, you can. "Light" or refined olive oil has a much higher smoke point than extra virgin varieties. It won't have that strong olive taste, making it a suitable middle ground if you prefer to avoid standard vegetable blends.
Does vegetable oil affect the taste of the fries?
Not at all. Vegetable oil is chosen specifically for its neutral flavor. It allows the natural taste of the potato and your seasonings to shine through, whereas unrefined oils can impart a heavy, greasy aftertaste.
Can I reuse the oil after frying?
Definitely. Once the oil has cooled, filter it through a fine mesh strainer or cheesecloth to remove food particles and store it in a cool, dark place. You can typically reuse frying oil 3–4 times before it begins to degrade.
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