The ideal fry requires exact starch content (22% is optimal), double-frying at precise temperatures (first at 325°F, then 375°F), and proper salt timing. Sea salt sticks better due to irregular crystals. The "McDonald's fry theory" involves adding beef flavoring (even their "vegetarian" fries contain meat extracts). Belgian fries use horse fat for crispness. A 2019 study proved fries taste best when someone else makes them - anticipation and smell build 40% of the enjoyment.