For Fast Food French Fries, One Stands Above The Rest

For years, mankind has struggled to master the great vegetable we know as the potato, especially in its "French fried" state. We know the horror stories of the bad French fry, be it oven-form or fried in oil. Hot, slug-like sticks dripping with grease, thick-cut fries so undercooked in the middle that it's as if the so-called "chef" who made them merely tossed them in the microwave, or taking the first bite to discover a cold, chunky interior. 

Yes, friends, the search for a perfect, golden-brown French fry with a soft, creamy interior continues to elude us even today. It joins the search for a good crust on one's steak without it reducing the hide of the noble steer into such tough leather it's as infamous as Khrushchev's shoe, or a poultry dish that isn't just cold cuts smothered in watery gravy and reheated in a Hamilton Beach microwave on its last legs. 

Even when we brave the world of fast food, with all its ups, downs, and greasy (yet tempting) underbellies, we still have some level of standards we expect in our beloved French fried potato. Sometimes, our efforts may be fruitless, and we find ourselves with a handful of starchy regrets looking at us in the greasy paper bag. But sometimes, sometimes dear reader, we come across a miracle. An oasis of salty delights in the desert of disappointment, marked by the well-known Golden Arches.