Wendys fries are a well-loved menu item for a reason. They are satisfyingly crispy on the outside, fluffy on the inside, and deliver a delicious potato flavor with a touch of sea salt. The natural-cut style adds a visual appeal, and the focus on maintaining crispiness makes them a reliable choice for both dine-in and takeout orders. Whether you enjoy them on their own or pair them with your favorite Wendy’s burger or sandwich, their classic taste is sure to satisfy.
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Wendys Fries are a crowd-pleasing side dish known for their natural-cut style and crispy texture.
The Cut:
- Natural Cut: Unlike some fast-food fries that are uniformly shaped and sized, Wendy’s fries are natural-cut. This means they are made from whole potatoes that are sliced into irregular shapes. This gives them a more rustic and appealing look compared to their perfectly straight counterparts.
The Cook:
- Hot and Crispy: Wendy’s fries are cooked to achieve a perfect balance of crispy exterior and fluffy interior. Their fry process is said to involve techniques that ensure they stay hot and crispy for up to 30 minutes after being taken out of the fryer, ideal for takeout or delivery orders.
The Flavor:
- Simple Seasoning: Wendy’s keeps the flavor profile of their fries simple and relies on the natural potato taste. They are seasoned primarily with sea salt, which allows the inherent sweetness of the potato to shine. This light seasoning also makes them a versatile side dish that complements a variety of menu items.
Wendys Fries Recipe
The exact recipe for Wendy’s fries is a secret, but here’s a breakdown of what we can glean from publicly available information and common fast-food practices:
Ingredients:
- Russet potatoes: These are likely the base, chosen for their fluffy insides and crisp exteriors when fried.
- Vegetable oil: Most fast-food fries are cooked in vegetable oil for its high frying temperature and neutral flavor.
- Dextrose (or similar sugar): A type of sugar might be used for slight caramelization during frying, contributing to the golden brown color.
- Salt: A crucial ingredient for flavor enhancement.
Process:
- Washing and Cutting: The potatoes are likely washed, peeled (or left with the skin on, depending on Wendy’s recipe), and cut into uniform sticks. Soaking the potatoes in cold water for a while can help remove some starch, potentially leading to crispier fries.
- Blanching (Possible): Some fast-food chains blanch their fries in hot oil for a short time before the final fry. This par-cooking step can help ensure even cooking and a crispier texture.
- Frying: The fries are then fried in hot vegetable oil, likely at a high temperature (around 300-350°F) to achieve a crispy golden exterior while keeping the inside fluffy.
- Salting: After frying, the fries are salted to add flavor. Some Wendy’s locations might have a salt station where customers can add more to their liking.
Wendys Ghost Pepper Fries Recipe
Ingredients:
- Fries:
- 3 Russet potatoes
- Vegetable oil for frying
- Sea salt (for fries)
- Ghost Pepper Sauce:
- 2 Ghost Peppers (use gloves when handling!)
- ½ cup Mayonnaise
- ¼ cup Sriracha
- 2 tablespoons Relish
- 1 tablespoon Hot sauce (adjust based on your spice preference)
Equipment:
- Deep fryer (or large pot for frying)
- Mandoline slicer (recommended for even fries, but a knife works too)
- Blender
- Bowls
- Tongs
- Paper towels
Instructions:
-
Make the Ghost Pepper Sauce (wear gloves):
- Carefully remove the seeds and membranes from the ghost peppers (seeds and membranes are the spiciest parts). Roughly chop the peppers.
- In a blender, combine chopped ghost peppers, mayonnaise, sriracha, relish, and hot sauce. Blend until smooth. Set aside.
-
Prepare the Fries:
- Wash and peel the potatoes (or leave skin on for extra texture).
- Slice the potatoes into thin, even sticks using a mandoline slicer (or carefully with a knife).
- Soak the fries in cold water for 30 minutes (removes excess starch for crispier fries). Drain thoroughly and pat dry with paper towels.
-
Fry the Fries (Double Fry Method):
- Heat vegetable oil in your deep fryer or large pot to 325°F (163°C).
- Fry the potatoes in batches for 2-3 minutes, or until slightly softened and starting to turn golden brown. Remove from the oil and drain on paper towels.
- Increase the oil temperature to 375°F (190°C).
- Re-fry the par-cooked fries in batches for 1-2 minutes, or until golden brown and crispy. Drain thoroughly on paper towels.
-
Season and Serve:
- Immediately after frying, sprinkle the fries with sea salt.
- Drizzle or dip the fries in the prepared Ghost Pepper Sauce for a spicy kick.
- Enjoy responsibly (ghost peppers are extremely hot!).
Wendy’s Fries Calories Small
| Description | Calories | Fat (g) | Carbs (g) | Sodium (mg) |
| Wendys Fries (Small) | 250 | 13 | 34 | 320pen_spark |
Wendy’s Calories Medium Fries
| Description | Calories | Fat (g) | Carbs (g) | Sodium (mg) |
| Wendys Fries (Medium) | 460 | 29 | 55 | 520 |
Calories in Wendy’s Large Fries
| Description | Calories | Fat (g) | Carbs (g) | Sodium (mg) |
| Wendys Fries (Large) | 570pen_spark | 30 | 70 | 700 |
Wendy’s Garlic Fries Recipe
Below is the recipe for garlic Fries:
Ingredients:
-
Fries:
- 2 large Russet potatoes
- Vegetable oil for frying
- Salt
-
Garlic Butter:
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- ½ teaspoon dried parsley flakes
- ¼ teaspoon paprika (optional)
Equipment:
- Deep fryer (or large pot for frying)
- Mandoline slicer (recommended for even fries, but a knife works too)
- Small saucepan
- Bowl
- Tongs
- Paper towels
Instructions:
-
Make the Garlic Butter:
- In a small saucepan, melt the butter over medium heat.
- Add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
- Remove from heat and stir in the parsley flakes and paprika (if using). Set aside.
-
Prepare the Fries:
- Wash and peel the potatoes (or leave skin on for extra texture).
- Slice the potatoes into thin, even sticks using a mandoline slicer (or carefully with a knife).
- Soak the fries in cold water for 30 minutes (removes excess starch for crispier fries). Drain thoroughly and pat dry with paper towels.
-
Fry the Fries:
- Heat vegetable oil in your deep fryer or large pot to 325°F (163°C).
- Fry the potatoes in batches for 2-3 minutes, or until slightly softened and starting to turn golden brown. Remove from the oil and drain on paper towels.
- Increase the oil temperature to 375°F (190°C).
- Re-fry the par-cooked fries in batches for 1-2 minutes, or until golden brown and crispy. Drain thoroughly on paper towels.
-
Season and Serve:
- Immediately after frying, sprinkle the fries with salt to taste.
- While the fries are still hot, toss them with the prepared garlic butter to coat them evenly.
- Serve immediately and enjoy!
Wendys Baconator Fries Recipe
Ingredients:
-
Fries:
- 2-3 Russet potatoes
- Vegetable oil for frying
- Salt
-
Bacon Topping:
- 4-6 slices Applewood smoked bacon (or your preferred bacon)
- 1/2 cup shredded cheddar cheese (or a blend with Monterey Jack for extra creaminess)
- 1/4 cup cheddar cheese sauce (optional, for extra cheesiness)
- 1 tablespoon milk (optional, to thin the cheese sauce)
Equipment:
- Deep fryer (or large pot for frying)
- Mandoline slicer (recommended for even fries, but a knife works too)
- Skillet
- Bowl
- Tongs
- Paper towels
Instructions for Wendys Fries:
-
Prepare the Fries:
- Wash and peel the potatoes (or leave skin on for extra texture).
- Slice the potatoes into thin, even sticks using a mandoline slicer (or carefully with a knife).
- Soak the fries in cold water for 30 minutes (removes excess starch for crispier fries). Drain thoroughly and pat dry with paper towels.
-
Fry the Fries:
- Heat vegetable oil in your deep fryer or large pot to 325°F (163°C).
- Fry the potatoes in batches for 2-3 minutes, or until slightly softened and starting to turn golden brown. Remove from the oil and drain on paper towels.
- Increase the oil temperature to 375°F (190°C).
- Re-fry the par-cooked fries in batches for 1-2 minutes, or until golden brown and crispy. Drain thoroughly on paper towels.
- Season the fries with salt while still hot.
-
Cook the Bacon:
- In a skillet, cook the bacon over medium heat until crispy. Drain on paper towels. Crumble or chop the cooked bacon.
-
Assemble the Baconator Fries:
- Spread the fries on a plate or serving dish.
- Top the fries with the shredded cheese and crumbled bacon.
- If using cheese sauce, warm it up with a splash of milk (optional) for a thinner consistency. Drizzle the warm cheese sauce over the fries and cheese.
-
Serve:
- Enjoy your homemade Baconator Fries while they’re hot and melty!
Wendys Queso Fries Recipe [Wendys Fries]
Ingredients:
-
Fries:
- 2-3 Russet potatoes
- Vegetable oil for frying
- Salt
-
Queso Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup shredded cheddar cheese (or a blend with Monterey Jack for extra creaminess)
- 1/4 cup diced green chilies (canned)
- 1/4 teaspoon chili powder
- Pinch of cayenne pepper (optional, for a kick)
- Pinch of garlic powder
- Salt and pepper to taste
Equipment for Wendys Fries:
- Deep fryer (or large pot for frying)
- Mandoline slicer (recommended for even fries, but a knife works too)
- Saucepan
- Whisk
- Bowl
- Tongs
- Paper towels
Instructions:
-
Make the Queso Cheese Sauce:
- In a saucepan over medium heat, melt the butter.
- Whisk in the flour and cook for about 1 minute, stirring constantly, to form a roux.
- Slowly whisk in the milk, a little at a time, until smooth and thickened. Bring to a simmer and cook for 2-3 minutes, whisking occasionally.
- Reduce heat to low and stir in the shredded cheese, green chilies, chili powder, cayenne pepper (if using), garlic powder, salt, and pepper.
- Cook until the cheese is melted and the sauce is smooth, stirring constantly. Taste and adjust seasonings as needed.
-
Prepare the Fries:
- Wash and peel the potatoes (or leave skin on for extra texture).
- Slice the potatoes into thin, even sticks using a mandoline slicer (or carefully with a knife).
- Soak the fries in cold water for 30 minutes (removes excess starch for crispier fries). Drain thoroughly and pat dry with paper towels.
-
Fry the Fries:
- Heat vegetable oil in your deep fryer or large pot to 325°F (163°C).
- Fry the potatoes in batches for 2-3 minutes, or until slightly softened and starting to turn golden brown. Remove from the oil and drain on paper towels.
- Increase the oil temperature to 375°F (190°C).
- Re-fry the par-cooked fries in batches for 1-2 minutes, or until golden brown and crispy. Drain thoroughly on paper towels.
- Season the fries with salt while still hot.
-
Assemble:
- Spread the fries on a plate or serving dish.
- Generously pour the warm queso cheese sauce over the fries, coating them evenly.
Wendy’s Fries Nutrition facts
Here are the nutrition facts for Wendy’s fries, which can vary slightly based on portion size and regional differences:
Wendy’s French Fries Nutrition Facts (Medium Size, approximately 128g):
- Calories: 420
- Total Fat: 22 grams
- Saturated Fat: 3.5 grams
- Trans Fat: 0 grams
- Cholesterol: 0 milligrams
- Sodium: 380 milligrams
- Total Carbohydrates: 50 grams
- Dietary Fiber: 4 grams
- Sugars: 0 grams
- Protein: 5 grams
Wendy’s French Fries Ingredients:
- Potatoes
- Vegetable Oil (soybean oil, hydrogenated soybean oil, natural beef flavor [wheat and milk derivatives]*, citric acid [preservative]), dextrose, sodium acid pyrophosphate (maintain color), salt. Prepared in vegetable oil (Canola oil, corn oil, soybean oil, hydrogenated soybean oil [medium chain triglycerides, citric acid], dimethylpolysiloxane [anti-foaming agent]).
Q: Are Wendy’s Fries gluten free?
A: Wendy’s Fries are not gluten-free as they are cooked in oil shared with gluten-containing items.