I’m lovin’ it!

Im lovin it!

Lauren Magargal, Reporter

To start this off there has been an ongoing debate on who has the better fries. I am here to settle it. By research and popular opinion, I have come to the conclusion that Mcdonald’s has the better fries. By reviewing the process of how each of the fries is made and the science behind it this debate has been settled. 

Mcdonald’s fries are made with premium Russet and Burbank potatoes. These epic fries are crispy and golden on the outside and fluffy on the inside. To mimic the chain’s first and original oil blend of beef tallow, the oil is laced with bits of chemical flavoring that replicate the mouthwatering smell. The special and thin shape of the fry allows for optimal crispiness and even cooking. The fries are frozen in factories before being shipped to the chains. The freezing allows the fries to keep their color and lock in flavor and moisture. 

Wendy’s fries start off with natural cut skin sprinkled with sea salt. Wendys recently switched up the way the fries were cut. One side is built for heat retention and the other for optimal crispiness. They also tweaked the salting process by increasing the sea salt that was added. The fries are also lightly coated in the batter for crispiness. Personally, the Cody location is decent the setting is okay but the cleanliness and the friendliness are not top-notch Also the location is kind of in a bad spot. 

To prove my point in a recent survey 56% of people choose Mcdonald’s over Wendy’s natural cut fries with sea salt. Mcdonald’s must have the secret formula whether it’s the beef tallow or the specialty cut.