Big, high quality spuds are a staple at good supermarkets and it’s the same for us at McDonald’s. We use Pentland Dell, Russet Burbank, Innovator, Shepody and Ivory Russet potatoes – all chosen because we know they make crispy fries. And as they’re bigger spuds, it means the fries we cut from them are long enough for you to nibble and dip.
How are our delicious fries made?
We simply wash, peel, cut and prepare the potatoes before cooking. Then we cook them in a blend of sunflower and rapeseed oil, adding a pinch of salt before serving. It really is that simple.
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Did you know?
You can ask for your fries without salt.