McDonald’s Is Serving Free Fries Every Friday From Now Through June

The weekend just got so much better—kick it off right with free McDonald's fries!

The folks at fast-food restaurants are working hard to keep us satiated during quarantine, and that means all the delivery, drive-thru and pick up perks we can handle. The Cheesecake Factory is dishing out free cheesecake with delivery orders, and Wendy’s was rewarding trips to the drive-thru with a free Frosty. Can it get any better than that?! Yes. It can. The latest deal from McDonald’s will have you saying TGIF all month long. Now, you can snag free McDonald’s fries every Friday through June. Think you know McDonald’s French fries? Here are 6 facts you might not know about McDonald’s French fries.

How to order your free fries

You heard that right, McDonald’s is doling out the goods every Friday for the next month. What’s the catch? Well, there really isn’t one—all you have to do is spend a minimum of one dollar. That means you can get free McDonald’s fries and wash ’em down with a large one-dollar Coke. Here are 10 soda secrets Coca-Cola isn’t telling you.

To cash in this Friday, all you have to do is order through the McDonald’s app, and the deal will automatically be added at checkout. Keep in mind, though, you can only snag one medium order of fries per Friday. Still, we can’t help but salivate over our ultimate fast-food favorite and the word free. This is the secret ingredient behind the addictive flavor of McDonald’s fries.

How long will the deal last?

If you’re craving free fries to kick off your weekend, you’ll have to move fast. The promotion runs through June 28, so you’ll have about seven Fridays to get your fix. Before you opt for delivery, make sure that your local McDonald’s is participating.

Now’s the time to download the McDonald’s app if you don’t already have it, and we don’t know about you, but we’re already poised over the order button. Thanks, McDonald’s! Next, learn about these 8 McDonald’s secret menu items you never knew about.

Originally Published on Taste of Home