An “f” word frequently fronts the phrase, “french fries,” but when it comes to the Kingston Fryer, that word is fresh, not frozen.

Idaho Falls, Idaho-based Kingston & Associates Marketing LLC introduced a fresh fryer line in July, and response has been refreshing, said Nick Proia, vice president of business development.

The potatoes are the result of decades of research and development in conjunction with restaurant chains, including Outback Steakhouse, he said.

“We use Idaho potatoes that have been grown to meet our proprietary standards and tolerances,” Proia said.

The potatoes are tested for solids and sugar to ensure proper levels to produce golden brown fries and chips from fresh spuds.

Fresh-cut fries and chips have made their way onto menus spanning the restaurant range from casual family diners to neighborhood bars and white tablecloth cafes in recent years, coinciding with Kingston’s R&D efforts for its fresh fryer line.

However, Proia said there is more to making a potato a Kingston Fryer than using the right variety with the right growing strategy. He said close management of the supply chain is crucial to maintaining consistency.

Kingston digitally monitors the temperature of trucks hauling the fresh fryers from shipping points to distribution centers, where the potatoes are again tested to ensure specifications remain intact, Proia said.

Strict adherence to such standards give Kingston Fryers a better plate appearance and helps ensure consistent flavor and texture for fresh-cut fries and chips.

Kingston packs and ships 1.5 million 50-pound units of potatoes annually across the U.S., according to the company’s website.