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Natural Cut Fries - Cost-Cutting Measure, or Do Some People Like Them?

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Natural Cut Fries - Cost-Cutting Measure, or Do Some People Like Them?

ElsieDee | May 4, 2014 03:44 PM

I'm far from being a french fry snob, pretty much liking them all (though not a great fan of seasoned fries or those that are limp). But natural cut fries, the kind where there is still skin on them (and the eyes, too!), well, I really don't like 'em. I don't like the "fried skin" texture. I don't like the grit that seems to accompany it, either. And I don't like the appearance or texture of the black eyes in my mouth. (However, I do like the skin on baked potatoes, most of the time, so I'm not anti-potato skin.)

In short, natural cut fries are really not my thing.

Which set my mind to wondering: Are there people who like skin-on fries? If so, what do you like about them?

And then I was thinking about why restaurants would choose to serve them. I can't imagine that there are a lot of people clamoring for skin-on fries (though maybe there are and I'm just not aware of it), so what would be the motivation? All I can come up with is the idea that it's a time-saving and therefore cost-cutting measure, in that the potato (or a whole box of 'em) can pulled from the box and thrown in the cutter (if they're being made at the restaurant); the company is bypassing the person-standing-there-cutting-out-the-potato-eyes process, and the peeling, too, which saves them money, right?

So ... thoughts?

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