Wendy's French Fries are golden, crispy on the outside, and tender on the inside, made from freshly cut potatoes and lightly seasoned with sea salt for a classic, savory snack.
Equipments
- Potato cutter (French fry cutter)
- Fryer (deep fryer)
- Fry baskets
- Heat lamp or warming station
- Mixing bowl or seasoning bowl
- Tongs or fry scoop
- Salt shaker (for sea salt)
Ingredients
- 3-4 large russet potatoes
- Vegetable oil (for frying)
- Sea salt
- 4 large Russet potatoes
- Vegetable oil (for frying)
- Sea salt
Using freshly cut russet potatoes is crucial to achieve Wendy's French Fries' iconic golden color and crispy texture. Vegetable oil with a high smoke point ensures even frying without burning the fries. Seasoning with sea salt while the fries are still hot locks in the classic savory flavor. Avoid pre-cut or frozen fries to maintain authenticity and freshness. Your homemade version will closely match Wendy's French Fries from the Wendy's copycat menu when these key ingredients are used correctly.
Instructions
- Wash and peel the russet potatoes.
- Cut the potatoes into fries using a potato cutter.
- Place cut fries into cold water to remove excess starch.
- Drain and pat fries dry with paper towels.
- Preheat the deep fryer to 325°F (163°C).
- Fry the potatoes in batches for 2-3 minutes (first fry, blanching stage).
- Remove fries and let them cool on a tray.
- Increase fryer temperature to 375°F (190°C).
- Fry the potatoes again (second fry) until golden and crispy, about 2-3 minutes.
- Remove fries from fryer and drain excess oil.
- Place fries in a mixing or seasoning bowl.
- Sprinkle sea salt evenly over hot fries.
- Toss fries gently to distribute salt.
- Serve immediately or hold under a heat lamp.
Substitution
Wendy's French Fries from the copycat menu replicate the chain's signature golden, crispy exterior and fluffy interior, crafted from freshly cut russet potatoes lightly dusted with sea salt. If a potato cutter isn't available, you can carefully hand-cut the potatoes into consistent sticks to ensure even frying. Vegetable oil with a high smoke point, like canola or sunflower oil, serves as an excellent alternative for frying if you don't have vegetable oil on hand. To maintain crispiness, drain the fries thoroughly and keep them warm under a heat lamp or in a warming station before serving. Season your fries immediately after frying while they're hot to maximize flavor absorption.
Tips
Make sure to thoroughly dry the fries after soaking to prevent oil splatter during frying. Maintaining accurate oil temperatures of 325degF for the first fry and 375degF for the crisping second fry is crucial for texture. Use a heat lamp to keep fries warm without making them soggy if you aren't serving immediately. You should toss fries gently with sea salt while still hot to ensure even seasoning and maximum flavor.
Nutritions
Wendy's French Fries provide a source of carbohydrates and dietary fiber from fresh russet potatoes, supplying energy and aiding digestion. The fries contain vegetable oil, which adds fat content, including some unsaturated fats, though frying also increases overall calorie density. Sea salt contributes sodium, essential for electrolyte balance, but should be consumed in moderation for heart health. Your portion size determines the nutrition intake, so enjoying them occasionally balances indulgence with nutritional needs.
Storage
To maintain the crispy texture and fresh taste of Wendy's French Fries, store the cooked fries in a single layer on a wire rack at room temperature for up to 1 hour before serving. Avoid sealing them in airtight containers while warm, as trapped steam can make your fries soggy. If storing longer, place cooled fries in a paper towel-lined container and refrigerate for up to 2 days, then reheat in a preheated oven at 400degF (204degC) for 5-7 minutes to restore crispiness.
Variation or Alternatives
For a variation, try soaking the cut potatoes in ice water with a pinch of vinegar to enhance crispiness before frying. You can experiment with seasoning blends like garlic powder, paprika, or parmesan cheese to add more flavor after frying. Instead of double frying, try baking the fries at 425degF (220degC) for about 30 minutes, flipping halfway, for a healthier option. Your air fryer can also be used to achieve a crispy texture using less oil while maintaining the classic taste.
Allergies
Wendy's French Fries contain potatoes and are cooked in vegetable oil, which may cause allergic reactions in individuals sensitive to nightshades or certain oils. Cross-contamination with other allergens is possible in the frying process, so you should inform the staff if you have specific food allergies. Always check with the restaurant to ensure your meal is safe based on your allergy requirements.
Why this recipe?
Wendy's French Fries are praised for their unique natural-cut style and crispy, golden texture that delivers a satisfying crunch with every bite. Their perfect balance of salt and subtle potato flavor differentiates them from typical fast-food fries. You can recreate these fries at home to enjoy a fresh, customizable version that captures the restaurant's signature taste and quality. Making copycat Wendy's fries allows you to enjoy this popular fast-food favorite anytime while controlling ingredients and serving freshness.