So, Wendy's is rolling out this "new style" of french fries which they're calling "Natural Cut Fries With Sea Salt." Russet spuds, peels left on, shoestring cut (fairly standard "Boardwalk Fries" if you know what I mean) sprinkled with "sea salt" as if that's going to make a big flavor difference on a handful of greasy fried taters.
It shouldn't come as a big surprise that the new fries aren't any better - or even substantially different - than any other burger joint fries. They're okay thirty seconds out of the fryer and they go downhill fast from there, at first getting kind of soggy in their own steam and then just getting tough and cold and nasty when the heat leaves. Hey, even McDonald's fries - supposedly the industry leader - suck when they get cold. Wendy's fries are going to continue to run a distant third in the Fast Food Wars, if only because they don't have to get cold all the way through before they suck.
I really don't understand what the hell Wendy's was thinking here. What was so wrong with their fries the way they were? I've never heard anyone ever complain about them, so it isn't like there was some huge public outcry to have a "new improved" fried potato on the menu. Won't surprise me a bit if regular Wendy's customers raise hell about these new fries, though.