Meet the Fry Stand That’s Fed Minnesota (and Our Workforce) for Over 50 Years
Inside Fresh French Fries, a Minnesota State Fair Institution
BY EMMA GEARY
Photography by Emma Poole
With a striped red and yellow awning and the unmistakable smell of crispy perfection, Fresh French Fries has been serving up the iconic Minnesota State Fair staple for 52 years. What makes it even more special are the people behind the counter, serving up a fair favorite year after year, even after they’ve gone on to establish their own robust careers, holding high-level roles at Fortune 500 companies like Target, Securian, and more. Is Fresh French Fries the best (and most delicious) way to grow your career in Minnesota?! Step behind the counter with us as we explore the history behind this family-owned institution that earned the title “Best French Fry in America” by Gourmet Magazine.
In 1973, Dan Wozniak was a college student in Washington, D.C. On a cold, misty night, he was in Ocean City, Maryland, walking down the boardwalk with his brother, where he discovered the delight of Thrasher’s French Fries. He recalls how, “There was a line that was two blocks long, and I thought to myself, ‘Well, this sure works.’”
When he returned to Minnesota, Dan and his brother built their own little striped booth in the backyard. “I didn’t even have enough money to put a floor on the thing,” he said, “so we stood on the grass. But it worked well, and we continued to grow from there.”
Since their start, Fresh French Fries has worked with Hayes Farms in Clear Lake, Minnesota to source the freshest potatoes. The small French fry stand has gone on to become one of the busiest and most iconic vendors at the Minnesota State Fair, serving hot, fresh fries to hungry fairgoers for over 52 years. “Our vendors have been with us for so long,” he says, “that they probably know what we need better than we do at this point.”
Fresh French Fries has always been a family affair, not just because the business has been family-owned since the start, but because they treat their employees, vendors, and regulars like their own. In fact, Dan’s son and his wife met while working behind the counter together. The Wozniaks are no strangers to attending an employee wedding, baptism, or graduation celebration, either.
“I shouldn’t call them kids,” Dan chuckles, “most of them are in their forties or fifties now, even though they’re kids to me.”
The smiling faces behind the booth have a story of their own. Many employees start as high school students, and return year after year to work the twelve days of french fry frenzy, long after they’ve established their career.
“My mentality as a manager is to hire people who aren’t just looking for a job, they’re building a career. It’s good for the younger kids to work with people who are professionals outside of the stand, and empowers everyone to make decisions and not be afraid to do it.”
With employees ranging from age 15 to 50, the upstairs office is home not only to team lunch breaks, but often serves as a remote office for Fresh French Fries employees, stepping out to take a call or attend a meeting for their corporate jobs as, perhaps, a retail director at Target or a data scientist at Securian.
Andrea Griffin, one of the booth’s longtime employees who works as a Director at Target, shares how, “People are always shocked to learn that some of us take two weeks of ‘vacation’ to work at the fry stand, but I truly can’t imagine being anywhere else during the 12 days of the fair! It is hard work and long, hot days, but the crew becomes a family, building lifelong friendships, memories, and a strong work ethic along the way. Many kids are following in the footsteps of parents, siblings, aunts, and uncles who have worked in the past. After 22 years here, my biggest focus as a manager is continuing to foster the incredibly unique and fun culture that Dan and his family have created, which is what makes people so excited to come back and work year after year.”
Another longtime Fresh French Fries employee, Nicole Stanton, has made the booth a family affair. She’s been part of the team herself for 31 years, and all four of her children have worked alongside her over the years. “I continue coming back because it’s a blast and I get to work with great friends, the Wozniak family, and even my own,” she says. “Outside of the 12 days of the fair, I work for the Minnesota Judicial Branch but nothing beats the energy and community spirit of fair time,” shares Nicole.
The 12-day operation hums along seamlessly, even though there’s a serious operation behind the small and mighty fry.
Every year, the Fresh French Fry operation goes through…
Approximately 7 semi-trailers of potatoes, adding up to about 400,000 pounds of spuds!
3,000 gallons of oil (about 23,000 pounds)
25,000 pounds of ketchup
150 employees making it happen (though last year, over 400 applied!)
Plus, 100% of their excess oil, cardboard, and food is recycled and/or reused.
When asked about his favorite part of the fair, Dan shared that he’ll always love the people. “There are people you only see once a year at the fair, and this thing grew more than we'd ever expected. I had no idea 50 years ago that this would be what it is today.”
To learn more about Fresh French Fries and try the famous spuds for yourself, visit their website, and enter our French Fry giveaway on Instagram!
Emma Geary
Emma is Collective Magazine’s Editor-in-Chief and LAB’s Brand + Editorial Manager. She loves getting lost in a story and is sharing her own on her Substack, Hot Girl Walk. Find her staring at the sun on her daily lap around Lake of the Isles.
