Interesting that you should ask. Years ago and event today restaurant operators will choose what frozen French fries to order based strictly on price. That’s often a mistake. In this photo the potatoes on the left are called “line flow” in the industry, or potatoes of various sizes but no real specifications on length. Mc Donald’s was one of the first chains to realize that shorter fries meant more oil uptake, more of the bits and pieces to fill a fry bag than long fries and better customer perception of a premium fry. On the right, the longer potato strips, while they may cost a little more per ounce or pound offer better overall value to the operator. Note: The two portions weigh the same amount. Which would you rather have as a customer? Better plate coverage is an important reason for operators to specify a premium length French fry, rather than just buy the cheapest product out there.