Why Mary Brown’s
Spuds are Superior
Mary Brown’s Chicken & Taters is known country-wide for its potatoes. Whole spuds, served skin-on, hand cut in-store into wedges, deep fried and seasoned, outsell every other snack and side dish on the menu of this iconic Canadian restaurant. Here’s why Mary Brown’s has the best potatoes around, no matter how you slice it.
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Mary Brown’s potatoes come from
hard-working family farmers in Canada’s potato-growing regions including Manitoba and Prince Edward Island.
Russet potatoes are prized for their high starch content, which helps them cook up light and fluffy, with delectably crisp exteriors, for the perfect taste and texture every time.
Mary Brown’s chooses smaller potatoes because they cut into the perfect
wedge, with just enough crunchy
skin on every bite.
The spuds arrive straight from the farm in paper sacks, never touching a freezer. With frozen potatoes, moisture can bubble up in the cooking process,
making the final product tough or chewy.
Mary Brown’s Taters are hand-cut each morning, then breaded, cooked and seasoned, locking that freshness and perfect potato flavour into every serving.
Taters are fried in only high-oleic canola oil, which is low in saturated fat and holds up during the cooking process,
for a clean and crisp taste.
It’s proprietary and tightly guarded,
so we can’t tell you what Mary Brown’s puts in its special seasoning. But there’s
a reason Taters taste so good, and this mix is one of the final tasty touches.
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Mary Brown’s Chicken for a year!
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a small Mary Brown's Tater Poutine.
