Find out how to prepare the authentic French fry recipe from McDonald's at home! These fries have a golden, crispy exterior and a soft interior.
This recipe has a few unwritten steps: Find out why and how to double fried French fries by first soaking them in a chilly brine of sugar water.
You might be perplexed as to why anyone would want to bother making the renowned French fry recipe from McDonald's at home when you can simply get some from the dollar menu.
The recipe for McDonald's french fries, believe it or not, calls for 19 ingredients. One of them is a silicon ingredient used in the creation of silly putty.
What Kind of Potatoes Does McDonald’s Use For French Fries?
For their French fries, McDonald's employs a variety of non-GMO Russet potatoes, including Ranger, Umatilla, and Russet Burbank, as well as Shepody potatoes.
What Kind of Oil Do They Use?
The French fries at McDonald's are made with four distinct types of oil: maize, hydrogenated soybean, canola, and soybean.
For the initial round of frying in our homemade version, we will use vegetable and/or canola oil. For the second batch of frying, we'll add some vegetable shortening to the mixture.
How McDonald’s Makes Their French Fries?
- Machines are used to wash and peel the potatoes.
- Workers manually remove any flaws from the potatoes.
- Cutting machines send the fries shooting through a tube at around 75 mph.
- Every single fry is examined by optical strips, which eliminate any with flaws.
- For a soft interior, they are blanched in precisely controlled 170° water for around 15 minutes.
- The fries have lost all moisture.
- They are then briefly deep-fried at 400° F for the first time.
- They then enter a freezer set at 10°F.
- They are sent to restaurants frozen.
- Once at the restaurant, they receive a second fry, are salted, and are then put on the menu.
How to Make McDonald’s French Fries at Home
We don't have exactly the sophisticated equipment that McDonald's does, but if you want to save time, I suggest using this french fry cutter. Of course, a knife is always an option.
The whole ingredient amounts are listed in the recipe card at the bottom of this post.
Combine cold water, corn syrup, salt, and white vinegar to make a brine.
Cut the potatoes into thin, ½-inch-thick ribbons. Do not enter the brine.
Cover and chill for at least two hours and up to overnight.
After draining and rising again in cold water, pat them totally dry.
For about five minutes, fry in batches at 300°F. Remove, then position on a paper towel.
They'll be incredibly supple.
To the oil, add vegetable shortening. Fry the fries one more at 400°F until they are crisp and golden brown. Take out and allow to dry on paper towels.
Add salt right away, then serve!
Why Soak the Potatoes in a Cold Brine?
Potatoes become crispier after being soaked in cold water to help remove the starch. They don't take up too much oil when they're fried because of the sugar in the brine, which also makes them crisp.
Put them in the water for at least two hours and up to overnight. The longer the better for soaking them. While they soak, keep them in the refrigerator.
Why Double Fry French Fries?
The greatest method for getting potatoes the crispiest texture is to fry them twice.
The potato's interior is cooked and softened during the first round of frying, while the exterior is crisped during the second.
How To Store and Reheat Leftovers?
Any remaining fries should be allowed to cool completely before being placed in a freezer bag and kept in the refrigerator.
Bake for 10 minutes at 350° F to warm. They reheat admirably.
Flash For about an hour, place them on a dish or baking sheet and freeze until solid.
Until you're ready to consume them, keep them in the freezer in a Ziploc bag.
Reheat in a 350° F oven for about 15 minutes or until warm and crisp.
Make ahead method
- Fries should be soaked as directed, then properly dried. Fry them for five minutes at 360 degrees in batches. On a paper towel, place.
- After transferring, flash freeze the items for 40 minutes.
- Put them in a freezer bag and store them there for up to three months.
- When ready to serve, take them out of the freezer and fry them in batches for about five minutes at 400 degrees.
- Place on paper towels and sprinkle with salt right away.
McDonald's French Fries - Copycat Recipe
- 8 cups cold water
- ½ cup corn syrup, (can sub ⅓ cup sugar)
- 3 tablespoons salt
- 1 teaspoon white vinegar
- 6 large Russet potatoes, About 4.5 pounds
- 1 quart vegetable oil
- ½ cup vegetable shortening
- Salt, for seasoning
- Combine the brine ingredients and set aside.
- Peel and rinse that potatoes.
- Slice them into strings just under ½ inch. (A french fry potato cutter makes this easy.)
- Place them in the cold brine as you slice them. Ensure the potatoes are completely submerged. Add more cold water if needed.
- Cover and place the brine in the fridge for 2 hours or overnight.
- Drain and rinse them twice with cold water. Pat them completely dry.
- Preheat oil to 300 degrees. (A dutch oven and oil thermometer is very helpful.)
- Fry the potatoes in batches for about 5 minutes. Remove with a slotted spoon and place on a paper towels. They will be very soft. (This is a good thing.)
- Add the vegetable shortening and increase the heat to 400 degrees. Fry in batches again until golden brown. (It’s hard to be patient during this part.)
- Remove and place on paper towels. Season with salt right away and serve!
How To Store and Reheat LeftoversRefrigerating:
- Let any leftover fries cool completely and store them in a Freezer bag in the fridge, removing as much air from the bag as possible.
- To reheat, bake at 350° F for about 10 minutes. They reheat very well.
- Flash freeze them on a baking sheet or plate until solid, 1 hour or so.
- Store them in a freezer Ziploc bag in the freezer until ready to eat!
- Reheat in a preheated 350° F oven until warm and crisp, about 15 minutes or so.
- Soak the fries as instructed, dry them completely. Fry them in batches at 360° for 5 minutes. Place on a paper towel.
- Transfer to a plate/tray and flash freeze them for 40 minutes.
- Transfer to them to a freezer bag and freeze them for up to 3 months.
- When ready to serve, remove them from the freezer and fry them in batches at 400° until golden brown, about 5 minutes.
- Transfer to paper towels and season them immediately with salt.