Before I started sampling every which last frozen potato product in the freezer aisle, I had naively believed – all frozen French fries are created equal. How wrong could I be? Over the months of fraught research (it’s hard work but someone has to do it), I’ve had some excellent fries, and some, well, very mediocre fries. Thankfully even meh fries are still fries I’m eating.
Anyway…this product from Walmart under their in house Great Value brand is one of the very best I’ve tried. Bag after bag, this is the one I find in my freezer long after the research had finished. Why?
Well, the fluffy texture of the finished product is really hard to beat in my estimation. These are undoubtedly a processed product – just look at the ingredient list below – there’s more than potatoes in the mix here. Whatever, no one goes into eating a French fry for the health benefits. Whatever science goes into these fries, the result is a soul satisfyingly smooth and fluffy interior.
The final kicker though – these retail for under $1.75 normally. That’s often half the price of other brands competing in the same package size space. It’s a great deal.
A couple of ways I’ve need enjoying these late are as a great base for a poor man’s poutine, and also, fish and chips with mushy peas. In the case of the latter, these thick cut fries really remind me of a classic English chip.
Great Value Steak Cut French Fried Potatoes ingredients, nutrition and instructions
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Overall
Are Great Value Crinkle Cut French Fried Potatoes any good?
Absolutely! These are one of our favorite frozen fry products out there. The thick cut yields a really fluffy and comforting interior finish. The exterior crisps but not to the teeth shattering point of some frozen fries.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!