Fries!! Fresh Cut or Frozen? Let’s Talk About It.
When it comes to fries, everyone’s got an opinion.
Some swear by hand-cut, made-from-scratch potatoes. Others say the best fries come from premium frozen sources with consistent results every time.
So which is better?
At 1950 Originals, we’re diving deep into the fryer to settle the debate — or at least explain why we do what we do (and why it works).
🧊 The Case for Frozen Fries
Let’s be clear: Not all frozen fries are created equal.
But when done right — with the right potato, the right cut, and the right fry oil — frozen fries can outperform hand-cut ones on flavor, texture, and consistency.
Here’s why we back premium frozen fries:
They’re made from real potatoes. Ours have minimal ingredients — just enough to preserve texture and prevent sogginess.
They stay crispier longer. Thanks to light coatings designed to hold up during cooking and transport.
Less waste. Fresh potatoes can spoil fast, especially in high-humidity kitchens.
Food safety matters. Fresh-cut operations require precise prep, constant water changes, strict storage — and if you miss a step, you’re inviting bacteria.
Consistency. Great fries every time, no matter how busy the shift gets.
We source one of the best premium frozen fries on the market — and we fry them in beef tallow for next-level flavor and crispiness. The result?
Fries that stay golden, crisp, and delicious — with zero greasy residue.
🥔 Why Fresh-Cut Isn’t Always the Flex You Think It Is
Sure, hand-cut fries sound romantic. And when done well, they’re fantastic. But they’re also:
High-labor and high-cost. You need staff just to wash, cut, and double-fry potatoes all day.
Hard to scale. A small mistake in prep can lead to greasy, limp fries or food safety issues.
Inconsistent. Potatoes vary by batch, season, and storage — which means every order could come out different.
Ever get that soggy, sad bag of fries from a “fresh cut” spot? That’s what happens when the process isn’t done perfectly — and most places aren’t equipped for it.
We love hand-cut fries too — when they’re done right. But we also love delivering a consistent product every time you order, whether it’s your first visit or your fiftieth.
🧂 The Oil and Salt Matter (A LOT)
We don’t just rely on premium fries. We double down on flavor with two big decisions most places overlook:
🐄 We Fry in Beef Tallow
Most places use vegetable or soybean oil — which breaks down quickly, tastes burnt, and leaves a greasy film.
We use beef tallow, the original way fries were meant to be made. It:
Has a higher smoke point
Keeps fries crispier longer
Doesn’t soak the fry in oil
Adds unmatched flavor depth
🌊 We Use Real Salt
Most restaurants use iodized table salt — and you can taste the difference (in a bad way).
It’s bitter. It lingers. It dulls your palate.
We use fine sea salt — clean, natural, and better for you.
Believe it or not, many table salts have multiple ingredients. Ours doesn’t. It’s just salt — the good kind.
The 1950 Originals Standard
At the end of the day, fries are more than a side. They’re part of the experience, and we take them just as seriously as our burgers and dogs.
So next time you hear “frozen fries” and think it’s a bad thing — remember:
It’s not about frozen vs fresh. It’s about ingredients, preparation, and execution. And we’re proud of the choices we’ve made to deliver fries that actually hold up, bite after bite.
