With the pandemic forcing the restaurant industry to reimagine its service model, fast-food chain Wendy’s introduced a new takeout-friendly French fry in August. The upgraded recipe is meant to provide customers with a crispier, longer-lasting fry that would hold up in transit from the frier to the customer—you know, during those longest minutes of the day.
“We had to make sure that our fries stood up to the delivery experience, so they have the same fry texture and crispiness,” said Emily Kessler, Wendy’s senior specialist of culinary.
John Li, vice president of culinary innovation, said that while the new batch of fries look like “a standard french fry,” they are actually going for something much more innovative. The new fast-food fries are made skin-on and are lightly coated in a batter to help them maintain their crispness throughout the delivery experience.
Wendy’s also said that crispier fries were an absolute must since customers often dip them in their Frostys—so they need to act like a dessert vessel.
But what was supposed to be a new, revolutionary spud has received mostly mixed reviews. Many aren’t impressed and have expressed their dissatisfaction on social media.
On Reddit, people were critical of the fries’ extra coating, lamenting that they were as bad as Burger King’s