They're the world's most famous french fries, responsible for one-third of all U.S. french fry sales, and many would say they're the best. These fried spud strips are so popular that Burger King even changed its own recipe to better compete with secret formula from Mickey D's. One quarter of all meals served today in American restaurants come with fries; a fact that thrills restaurateurs since fries are the most profitable menu item in the food industry. Proper preparation steps were developed by McDonald's to minimize in-store preparation time, while producing a fry that is soft on the inside and crispy on the outside. To achieve this same level of texture and taste our clone requires a two-step frying technique: Once before the fries are frozen, and then once afterward before serving. Be sure to use a slicer to cut the fries for a consistent thickness (1/4-inch is perfect) and for a cooking result that will make them just like the real thing. The real recipe is fried in a blend that includes a small amount of beef fat, but I found you won't need to bother with that ingredient to get a similar taste. As for the rumors that you must soak the fries in sugar water, I also found that not to be necessary. If the potatoes have properly developed they contain enough sugar on their own to make a good clone.