Frozen Potatoes
Frozen potatoes are potatoes that have been cooked by steaming or boiling and then frozen for preservation. They are traded as a processed vegetable product that can be stored and distributed in a frozen state.
Prices, specifications and international trade for frozen potatoes under HS 071010.
Frozen Potatoes Price
Published reference · Jul 1, 2026
Frozen potatoes is quoted in USD/t at USA. Historical customs values may differ from the headline reference.
Explore frozen potatoes pricesFrozen Potatoes Exports and Imports
United States led reported frozen potatoes exports in 2025, at $29.9M.
Compare frozen potatoes exporting countriesFrozen Potatoes Facts and HS Code
Frozen potatoes belongs to processed produce within produce, nuts, spices and food ingredients. Its customs classification covers HS 071010.
Frozen Potatoes HS Code
| Product type | Intermediate |
|---|---|
| Form | Frozen |
| Position in the chain | Processed |
| Category | Processed produce — Produce, nuts, spices and food ingredients |
| HS codes | 071010 |
| Quoted in | USD/t |
| Reference location | USA |
Production & Handling
Frozen potatoes handling information covers its frozen form.
Production and Storage
| Perishability | High |
|---|---|
| Temperature regime | Frozen |
Uses & Risks
Frozen potatoes uses, related products and documented risks.
Frozen Potatoes Questions
- What exactly is classified as frozen potatoes?
- Frozen potatoes are potatoes that are either uncooked or have been cooked by steaming or boiling in water before being frozen. The commodity includes the whole vegetable in a frozen state, ready for further processing or retail use.
- What quality characteristics should buyers look for in frozen potatoes?
- Buyers should verify that the potatoes are free from visible defects, have a uniform size and shape, and show no signs of thawing or ice crystal damage. The product should retain the natural colour and texture of the potato after cooking.
- How should frozen potatoes be stored to maintain quality?
- Frozen potatoes must be kept at a consistent temperature of –18 °C or lower throughout storage and transport. Maintaining the cold chain prevents thaw‑refreeze cycles that can degrade texture and flavour.