Fry Shape Crossfire – Wedge Fries Split the Competition

Many restaurants can be judged on three basic foods: burgers, chicken tenders, and fries. While the burgers and chicken are basic standards for any dining experience, french fries are a median in which creativity and preference can be expressed. The potato is a versatile starch that can be molded and crafted into a variety of salted, fried, delicious treats. However, with this wide range of fry options there comes a hierarchy based on effectiveness, taste, and appearance that all the fries must be judged by. While some fries have made great impacts in specific regions, Chick-Fil-A’s waffle fries, others remain undervalued champions waiting for their chance at greatness. The best example of this underdog is the potato wedge.

Potato Wedges should dominate any other spud competition because of their immaculate design. The shape makes the fries ideal for using the potato effectively and without waste. Their crest-like shape ensures that the irregularities of each potato can still be made into a delicious salted chip. Other fries like shoestrings, come out deformed and misshapen due to the conflict between the squareness of the fries and the roundness of the potatoes. The optimal design has to be awarded to the wedge for its brilliancy. The wedge fry also dominates the competition in other aspects like, perfect dipping shape, structural stability, and their gracious surface area. All these factors combined make the perfect fry to enjoy your meal with, the wedge.