Okay, so I’ve been craving Wendy’s fries lately, but I wanted to try making them at home. Figured it would be a fun little project, and maybe I could even make them a tad healthier. So, I started digging around to figure out what makes their fries so darn good.
My Fry-Making Adventure
First things first, I needed to know what I was working with. I went on a hunt for Wendy’s actual ingredients.
After some searching, it boiled down to these basics:
- Potatoes: Obviously!
- Some Kind of Oil: for the frying
- Salt: for the salty, yummy goodness
- possibly some extra ingredients: this is my guessing.
Armed with this basic list, I started experimenting. I grabbed some russet potatoes – seemed like the right kind for fries. First, I tried just cutting them and frying them in vegetable oil. Result: okay, but not quite Wendy’s. They were missing that…crispy, almost fluffy texture.
Then I remembered something about double-frying. So, I tried that. I fried the potatoes at a lower temperature first, took them out, let them cool, and then fried them again at a higher temperature. Whoa! Much closer! The double-frying definitely made a huge difference in the texture.
Next up, the seasoning. I started with just plain salt. Good, but not quite there. so I add some extra ingredients, Finally I got what I expected!
So, while I haven’t exactly cracked the Wendy’s code (maybe they have some super-secret ingredient they’re not telling us about!), I’ve gotten pretty close. And honestly, it was a blast just messing around in the kitchen. I encourage you to try it too!
