McDonald’s french fries have achieved iconic status, beloved for their crispy exteriors and fluffy interiors. The key to achieving such perfection lies not only in the preparation process but also in the selection of the right type of potato. McDonald’s uses four main varieties of potatoes: Russet Burbank, Ranger Russet, Umatilla Russet, and Shepody. These varieties were carefully chosen for their qualities that make them ideal for frying, especially in a fast-food context where consistency and quality are essential.
Why Russet Potatoes Are Ideal for Fries
Three out of the four potato varieties used by McDonald’s are Russet potatoes, a family known for their high starch and low moisture content. These properties are crucial for making fries that are crispy on the outside while staying soft and fluffy on the inside. Among the Russets, the Russet Burbank variety is particularly prized. This variety has been a standard in the industry for many years, known for its strong flavor and low sugar content, which reduces the risk of overly sweet or burnt fries. Though it is harvested late in the season, usually around mid-September, its consistent quality makes it a top choice for creating McDonald’s signature fries.
The Ranger Russet, a variety introduced in the early 1990s, is another key player. It has the advantage of a quicker harvest, coming about two weeks earlier than the Russet Burbank. It also yields higher quantities, making it both an efficient and high-quality option for McDonald’s. The Umatilla Russet, named after the Umatilla tribe, is another late-season variety used by McDonald’s, though it does not offer the same early harvest as Ranger Russet.
The Shepody Potato: Early Harvest and Lighter Fry
The Shepody potato, introduced in Canada in 1980, is notable for its early harvest in August. It is slightly lighter when fried compared to the Russet Burbank, making it a great option for a slightly different texture in fries. Its early harvest helps McDonald’s meet the demand for high-quality potatoes year-round, ensuring that fresh fries are always available without compromising on taste.
Why McDonald’s Fries Arrive Frozen
All of McDonald’s fries are delivered to its restaurants in a frozen state. The potatoes are peeled, cut, blanched, and partially fried before being frozen and shipped. This process helps to lock in the flavor and ensures that the fries maintain their quality after being frozen and stored for transport. Once they arrive at the restaurant, the fries are simply fried again and seasoned with salt. This approach not only preserves the fries’ quality but also streamlines the preparation process, ensuring that each batch of fries is consistent and meets McDonald’s high standards.
Beyond Potatoes: The Secret Ingredient
While the potatoes are critical to the flavor and texture of McDonald’s fries, there is one more secret that sets them apart: the beef flavoring used in the frying oil. This gives the fries their unique and irresistible taste, making them different from those made at home or in other fast-food chains. While this beef flavoring is a trade secret, it’s what many people associate with the distinct flavor of McDonald’s fries.
The success of McDonald’s french fries can be attributed to the careful selection of four specific potato varieties, each chosen for their ideal frying properties. From the Russet Burbank to the Shepody, these potatoes are optimized for texture, flavor, and consistency. Coupled with a precise, multi-step process that involves freezing and a unique frying method, McDonald’s fries remain one of the most iconic fast food items worldwide. For farmers, agricultural engineers, and agronomists, understanding the potato varieties that make the best fries could offer valuable insights into crop selection and management for optimal yield and quality.
