It had been quite a while since I’ve even had fries at a Wendy’s. Considering that, I decided to go to the nearest Wendy’s to my house, on the corner of High and Torrence. As anyone who studies french fries knows, several years ago Wendy’s changed their fries from a brand that had a heavy tendency to be undercooked (soggy), to a brand that’s a narrower (thought still roughly classified as a straight) cut. At the same time they also changed their salt to the “sea salt” variety. So how are they now? Still a bit less cooked than hoped, at about 1 out of 6 fries you can feel the potato on the inside being less cooked (kind of a slightly “hard” or “solid” feel, rather than the ideal flaky feel) than you’d hope for. A big deal was made out of having visible potato skins, though to be honest it doesn’t affect the taste in the slightest. I’d assume it was just painted on for effect if I didn’t know better. It’s still an improvement from the variety cooked several years ago.

Location: Everywhere (though I got mine at High and Torrence)

Sizes: Small, Medium, Large

Price: $1-2

Cut: Straight (thought a slightly narrow variation of it, roughly the typical fast food cut).

Salt: Light-Moderate (Sea Salt)

Seasoning: None.

Other: Sure you can have ketchup, but you don’t go to Wendy’s to have fries with that. That’s why they sell Frosty’s.