Lamb Weston has introduced Olive Oil Crinkle Cut Fries and Olive Oil Tater Puffs, marking the company's first potato products par-fried in olive oil for the U.S. market. Both items are par-fried in a blend of refined and virgin olive oils formulated for foodservice applications. The products work in standard fryers or ovens, with Tater Puffs also compatible with quick-cook ovens. Both are vegan, vegetarian, and Non-GMO Project Verified.
Consumer Demand Signals The launch responds to significant consumer interest.
According to Lamb Weston's research, 74% of consumers would order fries cooked in olive oil, and 52% would pay a premium for them. Olive oil ranks as the top preferred alternative oil for restaurant fries.
Integration Across Formats The products are designed for easy integration across full-service, limited-service, and quick-serve operations. Lamb Weston notes the launch builds on its 75-plus-year history of fry innovation. Initial sample requests are available through the Lamb Weston website.
Why It Matters
Olive oil positioning allows operators to differentiate menu offerings and capture premiums, particularly in casual-dining and fine-dining segments where ingredient sourcing carries increasing weight with consumers.
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Written by FBM Publications Editors
