REVIEW: New Burger King French Fries (2011)

New Burger King Fries (2011)

Some people love Burger King French fries, I’m not one of them. In fact, I believe it’s the third worst way for a potato to meet its end, right behind getting potato blight and being turned into Pringles.

As I’ve confessed in previous French fry reviews and to Ronald McDonald at knifepoint, I’m a McDonald’s fry guy and think they’re far superior than fries from other major fast food chains. They’re so far ahead of the competition, they’re like Tiger Woods before all the hookers.

Over the past several years, some of the major fast food chain have released new versions of their deep fried potato sticks. Jack in the Box has done it twice, Wendy’s did it last year, and now Burger King has introduced their new French fries.

What’s new about Burger King’s fries? According to the company, they’re thicker, have a better potato flavor, and have 20 percent less sodium than their previous fries. So what they’re basically saying in a press releases’ worth of words is that their old fries sucked. And they’re absolutely correct. They had a weak potato flavor, they weren’t salty enough, and, my goodness, what the hell was up with that starchy coating that made the fries seem a little unnatural.

But Burger King’s old fries are now in the past, joining their old old fries that were available until the mid-1990s. So what about Burger King’s new fries. Are they better than their old fries? Also, are they better than McDonald’s fries?

Well, I’m happy to say Burger King’s new fries are an improvement, but it’s slight. If you liked the flavor of Burger King’s old fries, you’ll enjoy these because they pretty much taste the same and they have the same starchy coating to keep them crispy and hot for longer. The potato flavor is slightly enhanced, but I really was expecting more. And, while having 20 percent less sodium than Burger King’s previous fries helps blood pressure, it doesn’t help with the flavor.

Also while I’m talking about sodium, can someone explain to me how it’s possible for Burger King’s fries to not have much of a salty flavor, even though they have significantly more sodium than McDonald’s fries, which have a wonderful saltiness to them. A small-value serving of Burger King’s new fries has 330 milligrams of sodium, while a small serving of McDonald’s fries has only 160 milligrams. Heck, a large McDonald’s fries has 350 milligrams of sodium. This blows my mind.

New Burger King Fries (2011) Innards

Perhaps the most noticeable difference Burger King’s old and new fries is that the new fries are thicker, which obviously makes them appear more substantial than other fast food fries. But I have a problem with Burger King putting their new bigger fries in the same Frypods and sleeves Burger King put their old fries in. Maybe it’s just me, but I feel kind of gypped getting less fries.

Burger King’s new fries are thicker, but are they better than McDonald’s fries? Oh, hell no.

The thing about McDonald’s fries is that they’re addictive, like potato chips. It’s hard to stop eating them. They have a flavor that’s robust enough that it doesn’t need ketchup. When I run out of McDonald’s fries, a part of me feels sad and wishes I had more. These are things I’ve never felt towards Jack in the Box, Wendy’s, or any of the Burger King fries, even these new ones.

But, again, I have to say Burger King’s new fries are an improvement over their old fries. It’s a slight improvement, but it might be enough for me to consider being turned into Burger King fries the fourth worst way for a potato to meet its end, right behind getting blasted into a wall with a potato gun.

(Nutrition Facts – Medium size – 410 calories, 18 grams of fat, 3 grams of saturated fat, 0 grams of trans fat, 0 milligrams of cholesterol, 570 milligrams of sodium, 58 grams of carbohydrates, 0 grams of sugar, and 4 grams of protein.)

Other New Burger King French Fries reviews:
Serious Eats
Grub Grade

Item: New Burger King French Fries (2011)
Price: Part of Whopper Jr. value meal
Size: Medium
Purchased at: Burger King
Rating: 5 out of 10
Pros: Thicker fries. A slightly improved potato flavor. Starchy coating makes the fries crunchy and hot for longer. There’s 20 percent less sodium than Burger King’s previous fries. McDonald’s fries.
Cons: Tastes almost exactly like their old fries. Doesn’t even come close to being as good as McDonald’s fries. Has less sodium, but still much more than McDonald’s fries. Starchy coating makes the fries seem unnatural. Potato blight

27 thoughts to “REVIEW: New Burger King French Fries (2011)”

  1. I preferred BK’s old fries to McD’s (too salty for me). They were thin, just enough salt, full flavoured and had that perfect combination of crispy and soggy fries in the pod. When these first came out, they were giving away free small sizes, so I tried them. I actually spit them out. These new fries have zero flavour comparatively, no good crispiness and to me, they’re awkward ly thick. I feel like a goofball holding half-inch thick fries. I don’t even eat BK anymore because I love fries with fast food. Now I’m a McD’s convert…never thought I’d see the day.

  2. Okay, the taste is not nearly as important as what they’re made of. The McDonald’s fries that you prefer are some kind of weird chemical concoction. Have you ever seen that experiment called Super-Size Me?? Aside from THAT documentary, the same guy did another experiment with the burgers and fries by putting a large thing of fries in a jar, and had several other jars to put the burgers in. He left them there for days, weeks, months, and the burgers started growing green, white, or black mold. As time passed, the McD’s fries looked like they did when he’d first bought them. What’s on your mind now, reading this?
    Here’s the experiment:

  3. The new burger king fries isn’t fit to feed a bunch of hogs.
    I do not eat them so I have onion rings instead.
    I have stated my disapointment at every BK i go to .
    and all I get is a dumb look from the person
    at the counter.The old fries were much better.

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