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Potato Products
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McCain Southern Fries
Prepared with a special blend of seasonings, our Southern Fries have a crispy crunch with an authentic southern style taste. -
McCain Special Roast Potatoes
The very best King Edward potatoes cut into generous chunks and basted in sumptuous beef dripping. The ultimate roast potato indulgence. -
McCain Spicy Peri-Peri Fries
Looking for some mid-week inspiration? Our Spicy Peri Peri Fries are big on flavour and will liven up any meal. Perfect for serving with grilled chicken. -
McCain Steak Cut Chips For Frying
NEW McCain Steak Cut Chips for Frying are a traditional style chip for frying at home. Ready in just minutes these delicious chips are a perfect accompaniment to any meal. -
McCain Steakhouse Ridge Cut Fries
Looking for some mid-week inspiration? Our Steakhouse Ridge Cut Fries are deep ridged for maximum flavour. Perfect for serving with succulent steak. -
McCain Surecrisp™ Gourmet Chunky Chips
Perfectly pair your premium dishes with the best quality coated chunky chips that stay hotter for longer with a crisp golden finish.
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McCain SureCrisp™ Julienne Fries
Extra thin coated fries that stay crispy and delicious for delivery
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McCain SureCrisp™ Skin-On Julienne Fries
Coated extra thin cut fries with their skins left on stay crispy from the first to the last bite in restaurant and in delivery.
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McCain SureCrisp™ Skin-On Medium Chips
Rustic, skin-on coated chips that stay crispier and hotter from the first to the last bite in restaurants and in delivery.
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McCain SureCrisp™ Skin-On Thin Cut Fries
Coated fries with a rustic, fresh-style appeal stays crispy from the first to the last bite in restaurant and in delivery.
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McCain SureCrisp™ Thin Fries
Extra long restaurant quality fries that stay crispy and hot From the first to the last bite on plate and in delivery
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McCain SureCrisp™ Traditional Thick
Perfectly pair your premium menu with the McCain SureCrisp™ Traditional Thick Chips, golden coated chips in our unique batter stays hotter for longer on a plate. The perfect all rounder.
