Many years ago, Giuseppe Bonsignore made the news with his “invention”: the hexagonal fry! Since not a lot has been heard from him, but I recently found out he has a website, explaining his invention and the advantages of hexagonale fries (six sides instead of the traditional 4).

”In a comparison test of colour and consistency, Roll Fries required a shorted cooking time” Resulting in reduced fat content, 20% less than square fries!

Giuseppe Bonsignore claims his Roll Frites need up to 20% less fat to be cooked.

• Roll-Fries save your money :  With a 20% fat decrease you not only save on cooking fat but also energy bills, due to the reduced cooking time.
• Save your time : Thanks to Roll-fries faster cooking.
• Save potatoes : The hexagonal cutting is 8 -9% more efficient than the square cutting. Which mean you get more whole fries from your potatoes.
• Roll Fries unique round shape give you hotter fries for longer.

I can understand some advantages using a 6-sided cutting grid. Especially the absorbtion of oil is a point (the bigger the surface, the less oil is absorbed by the fries – that is also the reason why thickly cut fries are less greasy than thinly cut). But I don’t understand his argument about cutting more efficiently: I have no waste at all using a traditional 4-sided cutting grid or cutting by hand … 

Roll Frites website
Video from RTL-tvi (Windows Media Player)

A very interesting “scientific” article on the subject can be found here (in German).