McDonald's · Fast Food
Thin-cut fries made from Russet Burbank potatoes, par-fried and frozen before they reach the restaurant, then finished in a fryer and salted right away. McDonald’s uses a blend of vegetable oil with natural beef flavoring, which gives these fries a distinct note compared with the chain’s other potato sides, like hash browns or the thicker fries some markets get. Because they’re so slender, these fries cook quickly and have lots of surface area, so you get a crisp shell and a soft center when they’re served hot. They’re usually portioned in a paper sleeve or carton, depending on the market, and they’re meant to be eaten soon after frying.
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