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- Why Supa Fries
Skip the peeling. Keep the crunch.
Everything raw potatoes cost you, in time, oil, waste and stress, is handled before the pack reaches your kitchen. Here is why homes and businesses across Tanzania are switching to Supa Fries.
Raw potatoes vs Supa Fries
| Topic | Raw potatoes | Supa Fries |
|---|---|---|
| Prep | Hours of peeling and cutting | Open and fry |
| Consistency | Different every batch | Same cut, same crunch |
| Waste | Peels and spoiled stock | Pay only for fries |
| Storage | Lasts a few days | 12 months frozen |
| Supply | Imports and stock-outs | Local, on schedule |
Hours of prep, gone
In a busy kitchen, potato prep is one of the biggest daily jobs. Staff peel sacks of potatoes, cut them by hand, wash off the starch and leave them to drain, often for hours before the first order comes in.
With Supa Fries, that work is already done. Open the pack, put the fries in the fryer and serve in about 3 minutes. Your team can spend that time on cooking, serving and keeping customers happy instead of standing over a bucket of peels.
At home it means chips on a weeknight without the mess: no peelings in the sink and no knife work, just a few minutes in the deep fryer, air fryer or oven.
The same plate, every time
Hand-cut chips change with every batch. A new sack of potatoes, a different cook or a rushed shift can mean thick and thin pieces, pale fries next to burnt ones, and customers who notice.
Supa Fries are machine-cut to an even size and prepared the same way every time, so they cook evenly and come out the same golden colour. Customers get the plate they loved last time, which is how a restaurant or chips spot builds regulars.
Even fries also make costing simple. You know how many portions you get from each kilo, so you can price your menu with confidence.
Pay for fries, not peels
When you buy raw potatoes, you also pay for the skin, the soil, the bad potatoes in the sack and the stock that goes soft before you use it. Peeling and trimming alone can take away a large share of what you bought.
With Supa Fries, every kilo you buy is a kilo of ready-to-cook fries. Because they cook from frozen, you only take out what you need for each order and keep the rest in the freezer. No soaked chips left over at the end of the night, no rotten sacks at the back of the store.
Less oil, less water
Supa Fries spend less time in the fryer than raw chips, which helps your oil last longer. And with no washing and soaking, you use far less water in prep.
12 months in the freezer
Raw potatoes last days or a few weeks before they sprout, soften or rot, especially in Dar es Salaam's heat. That forces frequent market trips and guesswork about how much to buy.
Supa Fries keep for up to 12 months at −18°C, with no preservatives. Stock up when it suits you, keep a steady supply for busy weekends and events, and never run out in the middle of service.
Storage tip: keep the pack sealed and the freezer cold. Once fries have thawed, cook them the same day and do not refreeze.
Made in Tanzania, delivered on schedule
Imported frozen fries travel a long way, and when a shipment is late, shelves go empty and prices go up. Supa Fries are made from potatoes grown in Tanzania's Southern Highlands and processed in Dar es Salaam, so supply stays close to you.
For businesses, we offer weekly or biweekly delivery and invoicing on request. Choosing Supa Fries also supports Tanzanian farmers and local jobs. Read more about where our potatoes come from.
How to get the best crunch
- Deep fryer: 175°C for about 3 minutes.
- Air fryer: 200°C for 12 to 15 minutes. Shake halfway.
- Oven: 220°C for 18 to 22 minutes on a single layer. Turn once.
Cook from frozen, do not overfill the basket, and salt straight after frying while the fries are hot. Small batches keep the oil hot and the fries crisp.
Common questions
Are frozen fries as good as fresh-cut chips?
Yes, when they are made well. Supa Fries are cut from fresh Tanzanian potatoes, prepared and frozen soon after, so they fry up with a crisp outside and a soft middle.
Do I need to thaw them first?
No. Cook straight from frozen. Thawed fries soak up oil and lose their crunch.
How long do they keep?
Up to 12 months at −18°C. Once thawed, cook the same day and don't refreeze.
Do they contain preservatives?
No. Freezing keeps the fries fresh, so no preservatives are added.