What is Wendy's French Fries?
Wendy's French Fries are known for their perfect balance of crispy exterior and fluffy interior. These fries are hand-cut from whole potatoes, sprinkled with a special blend of seasonings, and then cooked to golden perfection.
One of the best things about Wendy's French Fries is their signature sea salt flavor that makes them stand out from other fast food fries. The sea salt gives the fries a unique taste that's both savory and lightly sweet.
These fries are also versatile and pair well with a variety of Wendy's menu items, such as their classic burgers, spicy chicken sandwiches, or even their salads. You can enjoy them on their own or upgrade to a meal that includes a combo with a drink.
Wendy's uses high-quality potatoes for their fries and they are made fresh to order, ensuring that you always receive a piping hot and delicious serving. Not only are they delicious, but they are also gluten-free and vegetarian-friendly, making them a great option for a variety of dietary needs.
In summary, Wendy's French Fries are a classic and delicious side dish that have stood the test of time. With their perfect texture and unique seasoning, they are a must-try for any fast food lover.
Frequently Asked Questions about wendy's french fries
French Fries are produced from healthy fresh (stored) potatoes of a regular pre-graded (40+) size. The frozen product is pre-fried and has a pale yellow colour. After preparation in a deep-fryer the product is golden yellow to light brown, crusty on the outside and soft on the inside.
French Fries: Potatoes, Vegetable Oil (Contains One Or More Of The Following Oils: Canola, Soybean, Cottonseed, Sunflower, Corn), Dextrose, Sodium Acid Pyrophosphate (To Maintain Natural Color).
And fish if any of those items set off mental alarms. Approach this side with caution. For those who like a no frills traditional fry wendy's may be your new favorite.
According to Vox, Wendy's fries use 100% russet potatoes. The potatoes then get cut to shape and cook in vegetable oil until they're golden and simmering.
Characteristics of the Perfect French Fry
- FLAVOR. It goes without saying that flavor is important.
- TEXTURE. Though tastes and preferences differ, the perfect French fry generally has a crunchy exterior and a light, fluffy interior.
- APPEARANCE. Fries should be golden brown.
- PRODUCTION.
Instead of saying, "French Fries. A 6 ounce serving of french fries, hot from the fryer," try to enhance the description, using more adjectives, descriptors, or comparisons: "Freakin' Hot Fries. A 6 ounce serving of piping-hot french fries, crispy and more flavorful than any at those fast food joints.
The new fries look pretty similar to the old ones, but this time around Wendy's has retained a bit more of the potato skin and is using a new batter system to ensure the heat and crispiness last longer. Wendy's spent four years on the revamp, experimenting with 20 different shapes before landing on the new formula.
I'll keep this one short: Wendy's fries are better than expected. They're thicker and crispier than McDonald's fries, that's for sure. They also taste of their starchy coating, which makes them craggy and crispy in a way that's reminiscent of a good frozen french fry from the grocery store.
From the beginning, Dave wanted Wendy's to be a place to get great food, made fresh and served by friendly people; a place that didn't cut corners on quality. Wendy's became known for square ground beef hamburgers that hang over the bun, made with the customer's choice of toppings.
In 1988, Wendy's was one of the first major fast-food chains to introduce a fixed-value menu. All items on this first value menu were only 99¢, and this was later adjusted in 2007 to be between 99¢ and $2 - still a great deal.
The new fries look pretty similar to the old ones, but this time around Wendy's has retained a bit more of the potato skin and is using a new batter system to ensure the heat and crispiness last longer. Wendy's spent four years on the revamp, experimenting with 20 different shapes before landing on the new formula.
