One of the key factors lies in the specific type of potato McDonald's employs: the Russet Burbank. Although the name may sound innocuous, a TikTok video sheds light on a rather intriguing and somewhat eerie backstory surrounding these potatoes.
Watch:
@daily_luke Did You know this about Your MCDONALD’S Potatoes? 🍟 #mcdonaldssecrets #toxic #potatoes #moneyscam ♬ origineel geluid - Luke Belmar
So, when it comes to McDonald's fries, what exactly is their secret behind the mouthwatering taste? Let's delve into McDonald's perspective on the matter and explore how they explain the process that contributes to the irresistible flavor.
After conducting some research, we've come across McDonald's own account of what goes on behind the scenes, and we're eager to share that insight with you.
From All Recipes:
Potatoes
Yes, McDonald's fries are made from real potatoes. The fast-food giant uses what they call "premium potatoes" to make their fries. The potatoes consist of different varieties, like Russet Burbank, Russet Ranger, Umatilla Russet, and Shepody.
Vegetable Oil
Before the 1990s, McDonald's fries were actually cooked in straight beef fat to give them their world-famous taste. But they moved to a vegetable oil blend after consumers complained about the amount of saturated fat in McDonald's foods.
Nowadays, McDonald's french fries are fried in a pretty ingredient-heavy oil blend. The blend includes canola oil, corn oil, soybean oil, hydrogenated soybean oil, and natural beef flavor. Now the different oils are probably pretty self-explanatory. But what is "natural beef flavor"? That's what gives McDonald's french fries their signature taste.
McDonald's states their beef flavor contains both hydrolyzed wheat and hydrolyzed milk. This, unfortunately, means McDonald's fries are not vegetarian, vegan, or gluten-free.
Dextrose
Dextrose is a type of sugar that is very similar to glucose — meaning it's often used to replenish energy in the body. It's used in a lot of processed foods to extend shelf life. McDonald's also uses it to ensure the fries have a consistent color no matter what potato they use or what season we're in.
Sodium Acid Pyrophosphate
Sodium acid pyrophosphate is another chemical additive that's seen in a lot of processed foods. And McDonald's also uses it to keep the fries' color consistent because it prevents the fries from graying during the freezing step.
And if you thought that was a lot, wait until you see what the potatoes go through once McDonald’s gets a hold of them.
From All Recipes:
They start as potatoes that are harvested and transported to the factory. The supplier peels, blanches, and cuts the fries with a water gun knife — which shoots the potatoes through the machine at a whopping 60 to 70 miles per hour (what?!).
Next, the fries go through the "ingredient dip," which ensures consistency in color and taste (it's why every McDonald's fry tastes the same no matter which restaurant you're dining at). This is where they add the dextrose and sodium acid pyrophosphate.
Then, the fries are dried and partially fried. The first frying gives the potatoes their crispy outer shell (then the rest of the frying is done at the restaurant). This is also why you may see some people claim that McDonald's fries have more than 10 ingredients — because the potatoes are double-fried so the vegetable oil ingredients may be listed twice.
The partially fried fries are then frozen and delivered to a McDonald's restaurant near you where they are freshly fried to order and salted to perfection for you to enjoy.
I think the truth about McDonald’s fires probably lies somewhere between the TikTok clip and the article. But the bottom line is this - be careful eating any processed food. It’s never going to be “good” for you, so limit what you eat, and you should be a-okay.
Although, I would be worried about injesting “poison.” I’d imagine the grease would kill it, but hey, maybe just make your own fries at home!
