Crispy on the outside, fluffy on the inside, and seasoned to perfection, these golden sticks of potato goodness have garnered a cult following worldwide.
Is it just the magic of marketing, or is there a scientific explanation for why McDonald’s fries are so good?
Join us as we embark on a flavorful journey to discover some of the best subs, grinders, and hoagies in America.
Believe it or not, there is indeed a scientific rationale behind the addictive nature of McDonald’s fries,
and it all comes down to a combination of carefully selected ingredients, cooking techniques, and the human palate.
Let’s start with the humble potato. McDonald’s fries are made from high-quality Russet Burbank potatoes, which are prized for their ideal texture and flavor profile.
These potatoes are specifically cultivated to have a higher sugar content and lower moisture content, making them perfect for achieving that desirable crispy exterior when fried.