How to Make McDonald’s Style French Fries from Scratch
There’s nothing like a hearty meal paired with a batch of fresh, hot french fries. They’re the ultimate comfort food. If you love the salty goodness of fries from McDonald’s, then you’ve probably wondered how you can recreate them at home. Luckily for you, The Cheat Sheet has researched some french fry recipes, and we found a yummy way to make McDonald’s-style french fries in the comfort of your own kitchen.
Are you preparing for a family get-together? As you round up some recipes for your next family picnic, think about adding a few tips from cookbook author Todd Wilbur. Wow your dinner guests with this delicious version of McDonald’s-inspired fries from Todd Wilbur’s Top Secret Recipes. When you’re done following the directions you’ll be ready to throw a few burgers on the grill and round out your meal with baskets of crisp, salted French fries.
For even tastier fries, make sure you have all of your condiments. Add a bit of ketchup, a dash of salt, or even some hot sauce to boost the flavor. Pepper is also another tasty option when added to ketchup. Choose whatever tickles your fancy; the options are pretty much endless! Here’s Todd Wilbur’s version of McDonald’s fries.
McDonald’s French Fries
This recipe is definitely more involved than some you’ll see, but the extra steps are worth it. If you skip soaking the potatoes or frying them twice, you’ll never end up with fries as crispy and golden as those from the golden arches. Practice a bit of patience, and you’ll be glad you did.
- 2 large russet potatoes
- Cold water
- 1 (48-ounce) can shortening
Directions: Peel and dry the potatoes, then slice them with a slicer set to a thickness of ¼ inch.
Rinse your fries in a large bowl filled with roughly 8 cups of cold water. The water will become a milky color. Dump out the water and then add 8 more cups of cold water in addition to ice. Let the fries sit for one hour.
Spoon the shortening into a deep fryer and preheat it to 375 degrees Fahrenheit.
Drain fries, then transfer to several layers of paper towels. Dry for 10 to 15 minutes. Make sure not to let the fries sit longer than this time or they will start turning brown.
Split up the fries and cook them in the oil for 1½ minutes per batch. Watch carefully to make sure the fries don’t start to brown. If they begin to brown around the edges, take them out of the fryer. Remove the fries and transfer them on a paper towel so they can drain and cool.
Once the fries have cooled down, place them in a resealable bag or covered container and freeze them for 4 to 5 hours or until the potatoes are frozen. As the fries begin to freeze, you can turn off the fryer, but remember to turn the fryer back on for the final frying stage.
Split the frozen fries into two batches. Fry each batch for 4 ½ to 6 minutes, or until the fries are a golden brown color and are crispy on the outside when cool. Drain fries, transfer to paper towels, then season with salt.
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