McDonald's french fries

[2][3] In the 1950s, CEO and founder Ray Kroc established quality control measures for McDonald's suppliers, ensuring potatoes maintained a solids content within the optimal range of twenty to twenty-three percent.

[4] Kroc also pioneered the practice of "curing" the potatoes to convert sugars to starch, thus achieving consistently crisp French fries.

In the late 1980s, Phil Sokolof, a millionaire businessman who had suffered a heart attack at the age of 43, took out full-page newspaper ads in New York, Chicago, and other large cities accusing McDonald's menu of being a threat to American health, and asking them to stop using beef tallow to cook their french fries.

[11] The "thin style" French fries have been popularized worldwide in large part by McDonald's and, to a lesser extent, Burger King.

[17] As for the manufacturing process, the potatoes are first brought to the plant, where they are mechanically cut, blanched, partially fried, flash-frozen, and then shipped to individual restaurants of the franchise.