This post is an unusual one for me. I highly recommend a podcast from Planet Money about fast food French Fries. Don’t laugh. It’s fascinating!
When fried potatoes normally stay crispy for only 5-7 minutes out of the fryer, how do fast food restaurants extend that time? What’s the problem if they can’t keep them crispy? Who worries about keeping fries crispy? Why did drive-in restaurants disappear, and why were they replaced by drive-throughs? How do you manage French Fries freshness when home delivery gets involved? And of course, what’s the future look like for French Fries?
It’s really a delightful report. Listen!!!.
Toby A. Smith 