Why Are Bronco’s Quality & Hand Cut French Fries Best of Omaha?

Since we began cooking french fries back in 1959, Bronco’s has kept the recipe exactly the same – never changed and never will.  Other “fry guys” have come and gone, and some of the large chains claim to have the best fries ever.  Really?  Ever?

Many of us have heard people say “McDonald’s has the best french fries and has for years”.  But, getting McDonald’s to admit how they prepare their french fries has been difficult until they broke down and admitted exactly what goes into making their fries.

I guess they felt everybody loves them so much they wouldn’t care what’s in them?

So, let’s list the ingredients for McDonald’s french fries next to Bronco’s shall we?

Bronco’s French Fries

1. Potatoes

2. Oil for frying

3. Salt (you can always ask not to have salt added though)

So, actually, our french fries have one ingredient: POTATOES.

We receive our potatoes whole, then scrub, wash and hand cut them right here in the restaurant.

French Fries

McDonald’s French Fries

  1. Potatoes,
  2. Vegetable Oil (Canola Oil, Soybean Oil, Hydrogenated Soybean Oil,
  3. Natural Beef Flavor [Wheat and Milk Derivatives]*,
  4. Citric Acid [Preservative],
  5. Dextrose,
  6. Sodium Acid Pyrophosphate (Maintain Color),
  7. Salt.
  8. Prepared in Vegetable Oil: Canola Oil, Corn Oil, Soybean Oil, Hydrogenated Soybean Oil with TBHQ and Citric Acid added to preserve freshness.
  9. Dimethylpolysiloxane added as an antifoaming agent.
  10. Contains: Wheat and Milk.
    *Natural beef flavor contains hydrolyzed wheat and hydrolyzed milk as starting ingredients.

McDonald’s explains these ingredients on their website as part of their ‘Our Food, Your Questions’ initiative. Some of these are –

  • Dextrose is a natural form of sugar that helps give the fries their perfect golden color.
  • Sodium acid pyrophosphate is added to keep the potatoes from turning gray after freezing and before they are cooked at the restaurant.
  • Citric acid is added to preserve the freshness of the oil.
  • Dimethylpolysiloxane is also added to reduce foaming and oil splattering.
    TBHQ is an antioxidant that acts as a preservative, allowing the oil to remain fresh from the supplier all the way to the restaurant.

We thank Pragati Shukla , NDTV for the above information from his post on Food.ndtv.com’s website

Don’t want to take our word for it?  No problem, come on by and grab a huge sack of fries and pass them out to your friends, then let us know if they’re not THE BEST fries you’ve ever had.

Voting for this years “BEST OF OMAHA” is open now and we’d love your vote for this year.  And, if we’re NOT your favorite fries, let us know why.  Unlike other restaurants (who shall remain nameless), we listen to our customers – always have, always will.