If you want the best fries in the world, I'd highly recommend going to Belgium and getting them from any random frituur. The market is competitive, and anybody making lousy frites is unlikely to survive long.
They really are amazing: about 1cm square in cross section crunchy and crispy on the outside, but not overly so, light, fluffy, and the perfect balance of dry/moist inside. Never oily, always cooked fresh, and without exception, delicious. Though I will confess that I never got behind putting Mayo on top.
Anybody fooling around trying to replicate the original McDonalds recipe is shooting for the wrong target. Shoestring fries don't have the inside/outside texture contrast that makes for fry perfection.
They really are amazing: about 1cm square in cross section crunchy and crispy on the outside, but not overly so, light, fluffy, and the perfect balance of dry/moist inside. Never oily, always cooked fresh, and without exception, delicious. Though I will confess that I never got behind putting Mayo on top.
Anybody fooling around trying to replicate the original McDonalds recipe is shooting for the wrong target. Shoestring fries don't have the inside/outside texture contrast that makes for fry perfection.