A chef from a renowned Los Angeles French restaurant has admitted that McDonalds makes 'the perfect fry around the world'
David Myers, the chef and owner of Comme Ca has revealed his secret to making the ultimate at-home McDonalds-style fry, which he serves fresh every day at his restaurant.
Perfecting his own 'pommes frites' recipe, the chef's secret is cutting the potatoes into batons specifically sized three-eights of an inch.
The chef admitted to Shine: '[McDonalds] are consistent. I can't imagine how many millions of dollars in research and development they have spent in order to achieve a perfect fry around the world.'
Ray Kroc, a founder of McDonalds wrote in his autobiography that the fry's 'preparation [is] a ritual to be followed religiously.'
However, the 38-year-old has perfected his own recipe.
While McDonalds' French fries are shipped to its outlets frozen, Mr Myers uses the same fresh method for his restaurant and at home, with the best ingredients.
He says they need the 'best Idaho russet potatoes, French sea salt, and super fresh cooking oil.'
He says advance preparation is the key to making a perfect, consistent, McDonald's-style fry.
The already cut potatoes need to be soaked for at least two hours before cooking, ensuring all excess starch is pulled out for the crispiest product.
Also, Myers recommends that, 'you have plenty of paper towels, a lined sheet pan, and have your oil ready to go.'
Mr Myers' cooking method enables the fries to be cooked ahead time, kept in the fridge until they are ready to be finished in hot oil right before serving - for the 'most delicious, sizzling, salty, golden-brown fries every time'.