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McDonald's French Fries - Copycat Recipe

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4.4 from 4 reviews

This copycat recipe recreates the iconic McDonald's French Fries with a crispy exterior and fluffy interior. Using a two-step frying process and a special brine soak, these fries achieve the perfect texture and flavor, just like the fast-food favorite.

Ingredients

Brine Ingredients

  • 8 cups cold water
  • ½ cup corn syrup (can substitute 1/3 cup sugar)
  • 3 tablespoons salt
  • 1 teaspoon white vinegar

Fries

  • 6 large Russet potatoes (about 4.5 pounds)
  • 1 quart vegetable oil
  • ½ cup vegetable shortening
  • Salt, for seasoning

Instructions

  1. Prepare the brine: In a large bowl, combine 8 cups of cold water, ½ cup corn syrup, 3 tablespoons salt, and 1 teaspoon white vinegar. Stir to dissolve the ingredients fully and set aside.
  2. Peel and slice potatoes: Peel the Russet potatoes and rinse them thoroughly. Cut the potatoes into strings just under ½ inch thick. Using a French fry cutter can simplify this process.
  3. Soak the potatoes: As you slice the potatoes, immediately place them into the cold brine, ensuring they are completely submerged. Add more cold water if necessary. Cover the container and refrigerate for 2 hours or overnight to help remove excess starch and enhance texture.
  4. Drain and dry: After soaking, drain the potatoes and rinse them twice with cold water to remove residual starch and brine. Thoroughly pat the potatoes dry with paper towels or a clean kitchen towel to prevent oil splatter.
  5. First fry at low temperature: Heat vegetable oil in a Dutch oven or deep fryer to 300°F (150°C). Fry the potatoes in small batches for about 5 minutes each until they are very soft but not browned. Remove them with a slotted spoon and place them on paper towels to drain excess oil.
  6. Increase oil temperature and add shortening: Add ½ cup vegetable shortening to the oil, then increase the heat to 400°F (205°C). The shortening helps replicate McDonald's distinctive fry flavor and texture.
  7. Second fry at high temperature: Fry the potatoes again in batches at 400°F until golden brown and crispy, which usually takes a few minutes. Be patient to get the perfect crispiness.
  8. Drain and season: Remove the fries using a slotted spoon and place them on fresh paper towels to absorb excess oil. While still hot, immediately season generously with salt. Serve hot and enjoy!

Notes

  • Use Russet potatoes for the best texture and flavor.
  • Maintaining the right oil temperature during frying is crucial for crispy fries.
  • The two-step frying method ensures soft interiors and crispy exteriors.
  • The brining process removes excess starch and enhances the fries’ golden color and flavor.
  • Adding vegetable shortening in the second fry step mimics the original McDonald's flavor.
  • Patting the fries completely dry before frying reduces oil splatter and results in crispier fries.

Find it online: https://dishcooks.com/mcdonalds-french-fries-copycat-recipe/