Went in for some frozen french fries, as I didn't feel like doing oven fries starting with real potatoes.

Bought McCain superfries. Not sure if they are in mass distribution. Better than most frozen fries. That isn't saying much. Whatever they do to them to ensure they are super crispy is weird. I don't know if it is a weird chemical or a texturizing process. (I guess I should write and ask)

They aren't bad, but I won't rave about them. Best kept for teens, children and folks who are unable to cut a potato.

Much better is cutting a potato or 3 preferably yukon gold or russet (or other yellow fleshed potato of choice), cutting it into french fry sized pieces, tossing in bowl with some olive oil (1-2TBSP), seasalt, peppper and other spices or herbs. and then putting on parchment paper on a cookie sheet in the bottom shelf of the oven at 425. YOu may want to flip after about 10 minute. I cook until they are as crispy as I like 20 minutes or so (dang I don't time it).But might be longer too.. I'm not exact on this.

If you are trying to cut down on carbs use parsnip instead and keep a closer eye on time. Also excellent with sweet potato yams etc.

Convenince foods are convenient and easy but my palate is enjoying them less