Why You’ll Love This Recipe
This homemade version allows you to enjoy the classic taste of McDonald’s fries without leaving your kitchen. By following a few key steps, including soaking the potatoes in a cold brine and employing a double-fry technique, you can achieve fries that are crispy on the outside and tender on the inside. Plus, making them at home gives you control over the ingredients and cooking methods.
Ingredients
- 2 pounds russet potatoes
- 2 tablespoons sugar
- 1/2 cup corn syrup
- 1 quart cold water
- Vegetable oil (for frying)
- 1/4 cup vegetable shortening
- Salt (to taste)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Potatoes:
- Peel the russet potatoes and cut them into 1/4-inch thick sticks.
- Soak in Brine:
- In a large bowl, dissolve the sugar and corn syrup in the cold water to create a brine.
- Place the potato sticks into the brine, ensuring they are fully submerged.
- Cover the bowl and refrigerate for at least 30 minutes, or up to an hour.
- First Frying:
- Drain the potatoes and pat them dry with paper towels.
- In a deep fryer or large pot, heat vegetable oil to 300°F (150°C).
- Fry the potatoes in small batches for about 5-6 minutes. The goal is to cook them without browning.
- Remove the potatoes and let them drain on paper towels. Allow them to cool completely.
- Second Frying:
- Increase the oil temperature to 400°F (200°C).
- Add vegetable shortening to the oil.
- Fry the cooled potatoes in small batches until they achieve a golden-brown color and crispy texture, approximately 5 minutes.
- Remove the fries and place them on paper towels to drain excess oil.
- Immediately season with salt.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: 15 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 5 minutes
Variations
- Baked Fries: For a healthier alternative, toss the soaked and dried potato sticks with vegetable oil, season with salt, and bake in a single layer on a baking sheet at 400°F (200°C) for 25-30 minutes, turning halfway through, until golden and crispy.
- Seasoned Fries: Sprinkle the fries with a blend of garlic powder, paprika, and onion powder after frying for an extra flavor kick.
Storage/Reheating
- Refrigeration: Allow leftover fries to cool completely. Store them in an airtight container or freezer bag in the refrigerator for up to 3 days.
- Freezing: Place cooled fries on a baking sheet in a single layer and freeze until solid. Transfer to a freezer bag and store for up to 3 months.
- Reheating: To reheat, bake in a preheated 350°F (175°C) oven for about 10 minutes, or until heated through and crispy.
FAQs
How do I achieve the perfect crispy texture?
Soaking the potatoes in a sugar-water brine removes excess starch, and the double-frying method ensures a crispy exterior and soft interior.
Can I use other types of potatoes?
Russet potatoes are preferred due to their high starch content, which contributes to the desired texture.
Is it necessary to use vegetable shortening?
Adding vegetable shortening in the second fry mimics the flavor profile of McDonald’s fries, but you can use only vegetable oil if preferred.
Can I make these fries in an air fryer?
Yes, after soaking and drying the potatoes, lightly coat them with oil and cook in an air fryer at 400°F (200°C) for 15-20 minutes, shaking the basket halfway through.
Why is corn syrup used in the brine?
Corn syrup helps achieve the golden color and slight sweetness characteristic of McDonald’s fries.
How thin should I cut the fries?
Cutting the potatoes into 1/4-inch thick sticks ensures even cooking and replicates the classic fast-food fry size.
Can I prepare the fries in advance?
Yes, after the first frying, you can freeze the fries and then fry them directly from frozen for the second frying.
What oil is best for frying?
Vegetable or canola oil is recommended due to its neutral flavor and high smoke point.
How do I prevent the fries from becoming soggy?
Ensure the potatoes are thoroughly dried before frying, and avoid overcrowding the fryer to maintain the oil temperature.
Can I add other seasonings?
Absolutely, feel free to experiment with your favorite seasonings to customize the flavor of your fries.
Conclusion
Making McDonald’s-style French fries at home is a fun and satisfying endeavor. By following this recipe, you can enjoy the beloved taste and texture of these iconic fries anytime you crave them.
McDonald’s iconic French fries
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Recreate McDonald’s iconic French fries at home with this simple and delicious recipe. Using a cold brine, double-fry technique, and the perfect blend of ingredients, you’ll achieve fries that are crispy on the outside and tender inside, just like the originals!
Ingredients
- 2 pounds russet potatoes
- 2 tablespoons sugar
- 1/2 cup corn syrup
- 1 quart cold water
- Vegetable oil (for frying)
- 1/4 cup vegetable shortening
- Salt (to taste)
Instructions
- Prepare the Potatoes: Peel and cut the russet potatoes into 1/4-inch thick sticks.
- Soak in Brine: Dissolve sugar and corn syrup in cold water to create a brine. Submerge potato sticks in the brine and refrigerate for 30 minutes to 1 hour.
- First Frying: Drain and pat potatoes dry. Heat vegetable oil to 300°F (150°C) and fry in small batches for 5–6 minutes. Let cool completely.
- Second Frying: Heat oil to 400°F (200°C) and add vegetable shortening. Fry cooled potatoes until golden brown and crispy (about 5 minutes). Drain on paper towels and season with salt.
Notes
- For a healthier alternative, bake the fries at 400°F (200°C) for 25–30 minutes.
- To store leftovers, refrigerate or freeze, and reheat in an oven for best results.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
