McDonald's gets long fries by using specific potato varieties (like Russet Burbank) and a high-pressure water jet cutter that shoots them through blades at high speed (60-70 MPH), creating long, uniform strips from whole potatoes, which are then blanched, partially fried, and frozen before their final fry at the restaurant for that perfect crispy-on-the-outside, fluffy-on-the-inside texture.
Here's the secret behind McDonald's French fries they really don't want you to know… And once you hear it, you'll never look at them the same way again. Every McDonald's fry you eat is made from one special kind of potato: The Russet Burbank. It's extra long, tough to grow, and extremely prone to blemishes.
The unhealthiest item at McDonald's is often cited as the Big Breakfast with Hotcakes, packing over 1,300 calories, nearly a full day's sodium, and significant saturated fat, making it a calorie and nutrient bomb, with other contenders including large shakes, certain Angus burgers, and large fries.
Short answer: probably not worth the risk. Fries that look unchanged can still be unsafe or of poor quality because microbial, chemical, and physical changes aren't always visible. Bacteria and some molds can be present at low levels without obvious discoloration, slime, or odor.
Oil Saturation
During the initial frying process, the fries are fried evenly in hot oil creating that crispy crust. Reheating the fries results in an uneven distribution of oil and the fries become greasy and limp.
The cooked Fries will therefore end up being approximately 86% potato - the remaining 14% being vegetable oil.
After 3 to 4 days, germs, also called bacteria, may begin to grow in refrigerated leftovers. This growth increases the risk of food poisoning, also called foodborne illness. Bacteria typically don't change the taste, smell or look of food. So you can't tell whether a food is dangerous to eat.
When our suppliers partially fry our cut potatoes, they use an oil blend that contains beef flavoring. This ensures the great-tasting and recognizable flavor we all love from our World Famous Fries®. The Fries are cooked in our kitchens, seasoned with salt, and served hot to you.
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The same can be applied to fries, which are smaller and come dehydrated from the frying. The main take-aways from this experiment are: 1: Dehydration is the main reason why fast food fries/burgers do not decompose easily.
The fries are then flash-frozen and packaged to lock in that flavor and freshness. From here, they're transported in temperature-controlled vehicles to McDonald's restaurants. Before being served, the fries undergo a second frying.
In the United States, McDonald's french fries are made using 19 ingredients, which include dextrose, TBHQ, polydimethylsiloxane, citric acid, and sodium acid pyrophosphate. The restaurant uses non-GMO russet and Shepody potatoes.
The 5-6-7 burger rule is a simple guideline for grilling hamburgers, suggesting you cook the first side for 5 minutes, flip and cook the second side for 6 minutes, then let the burger rest for 7 minutes off the heat for a juicy, medium-done result, though timings can be adjusted for different preferences like rare (5 min/side) or well-done (7 min/side), notes this guide and this one. It emphasizes a single flip and a crucial resting period to redistribute juices for better flavor, according to Food Republic and this article.
LPT: The best way to reheat a McDonald's burger that has been in the fridge is too leave it in the wrapper and microwave it for 30 seconds. The cheese melts, the meat stays juicy, the bun is a pillow of love. Just be careful not to burn your mouth.
coli outbreak was an outbreak from September to October 2024 involving contaminated slivered onions on Quarter Pounders sold at McDonald's stores in 14 U.S. states. At least 104 people contracted Escherichia coli, and one person died.
Five Guys has by far the least healthy fries in our study, while KFC is the fifth least healthy, with significantly fewer calories and lower saturated fat than Five Guys fries. French Fries have high salt and fat levels, which can tip an already unhealthy fast-food main into the danger zone.
Eating those tasty McDonald's fries even releases dopamine in your brain, the neurotransmitter that triggers feelings of pleasure. So how does McDonald's do it? In addition to frying and seasoning the fries, McDonald's coats them in dextrose, a form a sugar.
Gates's farmland produces potatoes for McDonald's fries
In her book, Das writes that Gates has an agricultural team that handles his farm investments. His land produces carrots, corn — and some of the potatoes McDonald's uses for its famous fries.
The 3-3-3 rule for weight loss is a simple, habit-based method focusing on three key areas: 3 balanced meals a day, 3 bottles (or ~1.5L) of water by 3 PM, and 3 hours of physical activity per week, aiming for consistency over complex diets. It simplifies fat loss by establishing rhythm through consistent eating, adequate hydration to support metabolism, and regular movement, promoting sustainable health without intense calorie counting or restrictive rules, says Five Diamond Fitness and Wellness, Joon Medical Wellness & Aesthetics, and EatingWell.
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