French fries are a universally beloved snack, but McDonald’s fries hold a special place in many people’s hearts. Even if you’ve mastered making crispy homemade fries, McDonald’s fries have a distinct taste and texture that’s hard to replicate. This uniqueness is due to a combination of factors, including the type of potatoes, the perfect amount of salt, and crucially, the type of oil used for frying.
McDonald’s uses a blend of oils to achieve the perfect fry. Their fries are deep-fried in a blend of non-hydrogenated rapeseed and sunflower oil. This specific combination helps achieve the iconic crispiness and flavor that McDonald’s fries are known for.
However, the journey to this blend has a history. Initially, McDonald’s fries were fried in an oil mix that was 93% beef tallow. This method was in place when Ray Kroc bought the franchising rights in 1954 and contributed to the unique taste of the fries back then. This practice continued until 1990 when health concerns prompted a change to hydrogenated vegetable oil. Despite being slightly healthier, this switch altered the taste of the fries, which led to another transition in 2007 to the current canola blend.
Why Canola Oil?
Canola oil is chosen for its high smoke point, around 400 degrees Fahrenheit. This property is crucial for deep-frying because it allows the oil to reach the necessary high temperatures without burning or breaking down. Canola oil also has a neutral flavor, ensuring that it doesn’t overpower the food. When heated to the ideal range of 350 to 375 degrees Fahrenheit, canola oil helps create fries that are crispy on the outside and steamy on the inside—exactly the texture McDonald’s aims for.
Other Oils in McDonald’s Menu
Beyond the canola oil blend used for frying, McDonald’s incorporates other types of oil in their menu. Palm oil is used in some items, and as of 2022, McDonald’s announced that 100% of the palm oil used is certified as responsibly sourced by the Roundtable on Sustainable Palm Oil. This certification means the palm oil is produced sustainably, minimizing environmental impact and ensuring fair labor practices.
The changes in the types of oils used by McDonald’s over the years reflect not only shifts in health and nutrition standards but also the company’s commitment to maintaining the beloved taste and texture of their fries. Despite the changes, the goal has always been to deliver fries that satisfy their customers’ cravings while also considering health and sustainability.
The secret to McDonald’s iconic fries lies in their careful selection of oil, particularly the canola oil blend that ensures the perfect fry every time. This, combined with the right potatoes and a touch of salt, keeps McDonald’s fries a perennial favorite among fast-food lovers.
