3 emotional daggers
They took a matter of moments to write, but they’ve lingered long and heavily in our hearts. Instead of crying into our (soggy) fries, we took action. Radical, potato-fuelled action.
The search for the perfect new fry was no small undertaking, we tested virtually every type of potato and cut to find the perfect variety.
As well as standing taller and wider (all the better for dipping with!), the whole spud is used with the skin left on for a natural, rustic appearance and amazing taste. They contain less calories and less fat per serving, and because we leave the skin on, there’s less waste too.
The added chunkiness also means they keep their heat for longer, so they’re delicious even on the go.
“The humble spud has the dubious honour of being the country’s most wasted food - and more than half of that waste is potato peelings or skins. With its skin-on fries, KFC is leading by example with less waste for its business and great taste for its customers.”Helen White from Love Food Hate Waste