As customer snacking occasions climb, the popularity of fried items remains steady, while consumers’ interest in diet and wellbeing grows. Recognizing that French fries, potato “tots” and other favorite potato sides and snacks lie at the center of this perfect storm, the Idaho Potato Commission (IPC) joined Bunge, Frymaster, and Lamb Weston to launch, a partnership initiative that offers resources foodservice operators need most to fry more healthfully.

At, the IPC provides additional support on two of the five factors for FitFrying: selecting the right potato/potato product and following the right [frying] process for fresh and frozen fries. After perfecting “better for you” fries, operators can browse the IPC foodservice recipe database with 50 recipes for variations on fries, tots and chips, and wedges.

For more information about the benefits of Idaho potatoes—averaging 21 percent solids (a high starch to water ratio), fresh Idaho potato fries turn golden brown and extra crispy on the outside with a fluffy, mashed potato taste inside—or to download the Idaho Potato Commission Foodservice Toolkit and/or Potato 101 potato preparation and care primer, visit

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