Only one of them is potatoes, though. We follow food mythbuster Grant Imahara as he discovers what the other 13 are
Another day, another part of the PR mission from McDonald’s. Today they're showing us how they make their french fries.
Food mythbuster Grant Imahara was allowed inside the McDonald’s french fry processing plant (yes, it's called that) in Idaho, America, to see the production process.
It started well: “Potatoes, thank goodness!” he said – but it wasn’t all good news. Imahara also found that a further 12 chemicals are thrown into the fries mix, including one found in Silly Putty (dimethylpolysiloxane) and another petrol-based chemical (butylhydroquinone). Seriously.
However, we’re told these are safe to eat.
During the film the plant's spud boffin actually says: "Potoes are like people, they come in all shapes and sizes ... " which we kind of love her for.
There are a few fun takeaways from this video though, like the fact that McDonald’s shoots potatoes through a cutting device at 60-70 mph. Boom.
That aside, how do they actually make their famously addictive french fries?
1. The potatoes are harvested before being peeled, cut and blanched.
2. They’re shot through a cutter at 60-70 mph and emerge as thin sticks.
3. They’re seasoned with a lot of ingredients including canola oil, soybean oil, hydrogenated soybean oil, natural beef flavour, hydrolysed wheat, hydrolysed milk, citric acid and dimethylpolysiloxane. Phew.
4. Dextrose (a natural sugar) is then sprayed on the batons (to help maintain that golden colour) and then sodium acid pyrophosphate (to prevent them from going grey). Salt is then added.
5. They are then flash-frozen and will be fried for a second time once they reach their final destination (the restaurant).
Watch how McDonald's make their french fries below: