Fries Of The Future

Enlarge this image toggle caption Sarah Gonzalez/Sarah Gonzalez Sarah Gonzalez/Sarah Gonzalez

French fries don't age well. They're crispy and delicious right out of the fryer, but they get colder and soggier the faster and farther they get from the kitchen. That's fine for eating at a fast-food restaurant, and okay maybe for the drive through.

But on-demand app-enabled delivery is changing how, when, and where we eat french fries. And massive multi-billion dollar potato companies, like Lamb Weston, are worried about that.

On today's show, a team of potato scientists sets out to save the french fry.

Music: "Let's Start A Movement" and "Club Soda."

Find us: Twitter / Facebook / Instagram

Subscribe to our show on Apple Podcasts, Pocket Casts and NPR One.

To have Planet Money delivered to your inbox, subscribe to our weekly newsletter.