Taking the Deep Fat Out of the French Fry

YOU SAY POTATO, I SAY SKIP IT

Chocolate bars and ice cream aren't the only products getting makeovers to please the growing carb-avoiding public. The all-American French fry is being retooled to overcome its unwholesome image--and perk up its sagging sales.

Product developers at major fast-food chains are tinkering with cooking methods that mimic the mouth-watering taste without all the artery-clogging fat. Producers J.R. Simplot, ConAgra Foods and Canada's McCain Foods are secretly developing oils for a healthier fry and introducing products like frozen wedges roasted in olive oil, rosemary and garlic. Even if those don't catch on, McDonald's and other chains are trotting out alternative side dishes...

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