Question: What year did McDonald's  stop using fresh-cut potatoes and change to frozen fries?
About the article "French fries", section "Frozen fries".

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Spreading popularity.
Frozen fries.
The J. R. Simplot Company is credited with successfully commercializing French fries in frozen form during the 1940s.
Subsequently, in 1967, Ray Kroc of McDonald's contracted the Simplot company to supply them with frozen fries, replacing fresh-cut potatoes.
In 2004, 29% of the United States' potato crop were used to make frozen fries – 90% consumed by the food services sector and 10% by retail.
It is estimated that 80% of households in the UK buy frozen fries each year.
Canada's McCain Foods is the world's leading producer of frozen fries.
Variants of French fries include "thick-cut fries", "steak fries", "shoestring fries", "jojos", "crinkle fries", "curly fries", "hand-cut fries" and "tornado fries".
Fries cut into rough cubes instead of sticks are called "home fries".
Fries cut thickly with the skin left on are called "potato wedges", and fries without the skin are called "steak fries", essentially the American equivalent of the British "chip".
They can also be coated with breading, spices, or other ingredients, which include garlic powder, onion powder, black pepper, paprika, and salt to create "seasoned fries", cheese to create "cheese fries", or chili to create "chili fries".
Sometimes, French fries are cooked in the oven as a final step in the preparation (having been coated with oil during preparation at the factory): these are often sold frozen and are called "oven fries" or "oven chips".
Some restaurants and groceries in North America offer French fries made from sweet potatoes instead of traditional white potatoes.
In France, the thick-cut fries are called "Pommes Pont-Neuf" or simply "pommes frites", about 10 mm; thinner variants are "pommes allumettes" (matchstick potatoes), ±7 mm, and "pommes paille" (potato straws), 3–4 mm (roughly ⅜, ¼ and ⅛ inch respectively).
The two-bath technique is standard (Bocuse).
"Pommes gaufrettes" or "waffle fries" are not typical French fried potatoes, but actually crisps obtained by quarter-turning the potato before each next slide over a grater and deep-frying just once.
This results in large flat fries with two layers, each of which consists of parallel strips of potato.
In an interview, Burger King president Donald Smith said that his chain's fries are sprayed with a sugar solution shortly before being packaged and shipped to individual outlets.
The sugar caramelizes in the cooking fat, producing the golden color customers expect.
McDonald's was assumed to fry their fries for a total time of about 15 to 20 minutes, and with fries fried at least twice. 
Villa Fresh Italian Kitchen features Italian entrees, old-world style pizza, homemade pastas, salads and strombolisGreen Leaf's features tossed salads, made-to-order wraps, grilled panini sandwiches and home made soups.
Bananas Smoothies & Frozen Yogurt features frozen fruit Smoothies, fruit Frosties, frozen yogurt sundaes and milkshakes, healthy snacks and hand-rolled pretzels.
South Philly Steak’s and Fries features classic Philly cheese steak sandwiches and fresh-cut fries, chicken cheese steaks, deli subs, Philly-style baked potatoes, and South Philly salads. 
Additionally, Bernardin worked as McDonald's Vice President of product development during his career with the company.
Though he was most famous for introducing the Quarter Pounder, Bernardin felt that his most important contribution to McDonald's and the larger fast food industry was the development of frozen french fries.
Until 1967, all McDonald's french fries had to be cut on-site from stored potatoes and fried.
Bernardin's frozen fries allowed for easier transport of the product and cleared storage space which was previously used for storing potatoes.
He explained the benefits of frozen fries saying, "Before that, the (restaurants) had to store potatoes in the basement.
It was a real pain.
"As Vice President, Bernardin also shepherded the development of the McDonald's Filet-O-Fish, as well the company's fried apple and cherry pies.
Not all of Bernadin's suggestions were included on McDonald's menus.
McDonald's turned down his idea for a ground turkey meat burger called the McGobbler.
The company also dismissed his The Lite Mac sandwich, which would have consisted of a one fifth-pound burger patty containing 15% less beef fat than a normal Big Mac.
Bernardin spent approximately two years developing a prototype for buttered corn-on-the-cob, according to his son, Mark Bernardin, who is also a McDonald's franchise owner. 
 Company.
By World War II, the J. R. Simplot Company had become the largest shipper of fresh potatoes in the nation.
In 1967, Simplot and McDonald's founder Ray Kroc agreed by handshake that the Simplot Company would provide frozen French fries to the restaurant chain.
Previously, restaurants had cut potatoes at each location for fresh French fries, but the favored Russet potato was not available for three months in the summer, leading to a quality control problem.
Simplot was able to supply frozen Russet potatoes all year long.
By 1972, all fries were frozen.
The frozen fry deal led to expansion of Simplot potato processing plants and construction in 1977 of a new plant at Hermiston, Oregon.
By 2005, Simplot supplied more than half of all French fries for the fast food chain.
Simplot also produces fertilizers for agriculture.
Simplot retired as president of his company in 1973, but remained as chairman until 1994.
He held the title of Chairman Emeritus until his death in 2008.
Simplot received an honorary degree from Utah State University in Logan in 2001, honoring him for his many contributions to the agricultural industry of America, particularly the Intermountain West.
Simplot was involved in the potato bust of 1976.
Further enhancing his enormous wealth, the J.R. Simplot Company provided startup capital in the early 1980s for the fledgling Micron Technology, a Boise-based manufacturer of computer memory chips.
Additionally, he invested heavily in Remington Oil.
In 1961, Simplot financed the Brundage Mountain ski area near McCall, two hours north of Boise.
The Simplot Company sold its 50% interest in Brundage in April 2006 to the longtime co-owner, the DeBoer family.
In the early 1950s, Simplot was the benefactor to the fledgling Bogus Basin ski area near Boise when it had financial difficulties; the base area lodge is named in his honor.
Simplot's first marriage was to Ruby Rosevear of Glenns Ferry, whom he had met on a blind date; he proposed to her in his Model A Ford in 1931.
After 29 years and four children, the marriage ended in divorce in 1960, when she suddenly left Simplot for another man.
Years later, Simplot admitted that while he was growing his business empire in the 1950s, he had not spent enough time with his family.
He and his second wife, Esther Becker, a former opera singer, met in the mid 1960s in New York.
He was on a business trip and she was working as a receptionist for the Henry Phipps Foundation; they were married in 1972.
Before his death, Simplot and his wife Esther resided in the Grove Hotel building in downtown Boise, a few blocks from the company's headquarters.
The couple donated their signature hilltop home, in Boise's north end, to the state of Idaho in 2005 for use as a governor's mansion.
Now known as "The Idaho House", the residence remains unoccupied.