McDonald’s fries are fried in a canola oil blend. Specifically, the oil is a non-hydrogenated blend based on rapeseed (canola) oil, with additional oils such as sunflower oil included in some formulations. The goal of this blend is to achieve a high smoke point for deep frying while delivering the expected neutral flavor and crispiness that fans associate with McDonald’s fries. In some regions, McDonald’s has adjusted formulations in response to ingredient availability and sourcing considerations, including palm oil components for certain toppings and other menu items, but the core fry oil for most locations remains a canola-based blend.

Key points to know:

• Primary frying oil: canola-based blend (rapeseed and sunflower oils commonly cited in formulations).

• Flavoring components: some beef-style flavorings or hydrolyzed proteins may be present in specific fry-related blends to mimic traditional fry flavors, though formulations vary by country and supplier.

• Global sourcing notes: adjustments can occur due to supply changes (for example, sunflower oil substitutions in some countries) while maintaining a canola-centric frying oil for fries in many markets.