Chip Off the Kiwi Block: McCain Fries, Grown Close to Home
When it comes to a great plate of chips, customers might not think about where the potato started - but for McCain, great fries begin well before they reach the fryer.
McCain has been working alongside New Zealand potato growers for more than 40 years, building long-standing relationships with farming communities across Mid and South Canterbury. Today, locally grown potatoes make their way from Canterbury paddocks to McCain’s Timaru processing facility, before heading into kitchens across the country.
For Kiwi foodservice operators, it’s a local story that comes with something even more important: fries designed to deliver the quality and consistency customers expect.
From Kiwi Paddocks to Kiwi Plates
The journey starts with the potato.
McCain works closely with local growers to produce quality potatoes suited to making great fries. Many of these grower relationships have been built over decades, helping support New Zealand farming communities while creating a reliable local supply chain.
Those potatoes then make their way to McCain’s processing plant in Timaru, where they’re transformed into the fries served alongside burgers, steaks, fish, fried chicken and plenty of other Kiwi menu favourites.
For hospitality businesses, that local connection is something worth celebrating. From the grower to the kitchen and finally the customer, there are plenty of Kiwi hands behind every serve.
Consistency Matters in Foodservice
A side of fries might look simple, but getting them right service after service is another story.
For busy kitchens, fries need to perform when it matters. They need great texture, flavour and presentation while remaining consistent through busy lunch rushes, dinner services and takeaway orders.
McCain's foodservice range gives operators plenty of choice, from classic shoestring and straight-cut fries through to thicker cuts and its SureCrisp™ range, which is designed to deliver extended crispness and hold time.
That versatility means there’s an option for almost every menu - whether you're serving a classic bowl of chips or turning fries into a dish of their own.
More Than Just a Side
Fries don't have to stay on the side of the plate.
They can become a high-impact menu item with the right toppings and presentation. Think loaded fries with Caesar salad, crispy prosciutto, asparagus and green goddess dressing, or a katsu-inspired serve topped with crispy chicken, tonkatsu sauce and spring onion.
Even a classic chip can be elevated with the right accompaniment. Try pairing fries with whipped feta and hot honey, or simply upgrade your dipping sauces to create something customers remember.
The beauty of fries is their versatility. Start with a consistent base and there are endless opportunities to put your own spin on the finished dish.
Investing in the Future of Local Fries
McCain continues to invest in its Timaru operation, with a focus on increasing capability while making its processing more resource efficient.
The site has introduced technology including Pulsed Electric Field processing and a biomass boiler as part of efforts to reduce energy use and carbon emissions. EECA reports that changes made at the Timaru site have significantly reduced its annual emissions while improving efficiency.
McCain also works with growers on more sustainable farming practices, including regenerative agriculture training and support to help farmers adopt new approaches.
It’s all part of continuing to grow a strong local supply chain - from the Canterbury paddock right through to the final plate.
Put Local on the Menu
Whether they're piled beside a burger, loaded with toppings or served as the hero of the dish, fries remain a foodservice favourite for good reason.
With locally grown potatoes, longstanding relationships with Kiwi growers and a range developed with foodservice in mind, McCain makes it easy to put a little more local onto the menu.
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