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Lamb Weston Introduces Grown In Idaho Frozen Potato Product Line

The new brand of fries and potato products are cut with skin-on from 100 percent real Idaho potatoes.

Rebekah Marcarelli, Senior Editor

January 1, 2018

1 Min Read
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Lamb Weston introduced Grown In Idaho, a new brand of fries and potato products cut with skin-on from 100 percent real Idaho potatoes.

"Everyone knows the best potatoes come from Idaho, so it was a natural fit to call out Idaho in our new product line. Consumers can now enjoy superior frozen fries that deliver the taste and quality of fresh Idaho potatoes" says Matt Cardon, senior brand manager.

Grown In Idaho products will be sold nationwide at most major retail outlets.  Each 28-ounce bag is packaged with Grown In Idaho's signature 100 percent real Idaho potatoes. As a premium frozen potato brand, Grown In Idaho is priced competitively with other leading national brands.

The product line-up includes seven new frozen potato varieties:

  • Crispy Potato Puffs

  • Super Crispy Crinkle Cut Fries

  •  Hand Cut Style Fries

  • Thick Cut Hash Browns

  • Super Crispy Steak Cut Fries

  • Crispy Hash Brown Dices

  • Super Crispy Shoestring Fries

 "After extensive consumer research, we found people are craving a simple yet balanced everyday meal solution they can feel good about. New Grown In Idaho frozen fries offer an easy and delicious component! Consumers will love that our potatoes can go straight from the freezer to the oven while remaining super crispy on the outside and soft and tender on the inside. They are great when served alongside America's favorite foods," says Cardon.

The Grown In Idaho launch will be complemented with a robust national marketing, social media and advertising campaign to educate and excite consumers about the new brand and products and to help drive trial.

About the Author

Rebekah Marcarelli

Senior Editor

Rebekah Marcarelli comes to the grocery world after spending several years immersed in digital media. A graduate of Purchase College, Rebekah held internships in the magazine, digital news and local television news fields. In her spare time, Rebekah spends way too much time at the grocery store deciding what to make for dinner.

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