Potatoes, Vegetable Oil (Contains One or More of the Following Oils: Soybean Oil, Canola Oil), Salt, Color Added and Disodium Dihydrogen Pyrophosphate Added to Promote Color Retention.
Keep frozen. Pour out desired portion. Close bag and seal with a rubber band or store in a resealable freezer bag and return to freezer. Caution for oil preparation methods: Ice crystals may form on frozen foods and can cause spattering when added to hot oil. Add product carefully to hot oil. Note: Cook to desired golden color. Cooking times vary depending on appliance power. Watch carefully during the final minutes of preparation. When cooking smaller amounts, reduce cooking time. Do not overcook! Oven Preparation: 1. Preheat oven to 450 degrees F. 2. Spread frozen potatoes in a single layer on a non-stick baking sheet or shallow baking pan. 3. Place in oven and heat 15-20 minutes or to desired crispness. Turn frozen potatoes halfway through cook time. Deep Fry Preparation: 1. Preheat oil to 375 degrees F. 2. Place frozen potatoes in a fryer basket. Do not fill basket more than half full. 3. Carefully lower basket into hot oil. 4. Fry for 2-3 minutes or to desired crispness. Pan Fry Preparation: 1. Heat 1/4 to 1/2 inch of oil in large skillet over Medium heat. 2. Carefully add frozen potatoes to hot oil to form a single layer. 3. Fry for approximately 5-7 minutes turning frequently until desired crispness. 4. Drain and serve.