The Scientific Basis for America's Adorable McDonald's Fries 

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, 

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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. 

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