McDonald’s-style French Fries at Home
the key to making a perfect, consistent, McDonald's-style fry is in the advance preparation. The cut potatoes need to be soaked for at least two hours before cooking which pulls out excess starch and ensures the crispiest product., have plenty of paper towels, a lined sheet pan, and have your oil ready to go."
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- 6 whole(s) Idaho russet potatoes
- Peanut oil
- Sea salt ( Sel Gris, a fine light grey French salt)
- Peel and square off potato ends. Cut into 3/8" batons. Soak for two hours changing water after an hour. Dry thoroughly with paper towels. Heat about an inch of oil (or enough to cover potatoes) in a large, heavy bottomed pot to 290 degrees. Blanch potatoes gently for about two minutes until cooked through but still completely pale. Place on a paper-towel lined sheet pan and cool in the refrigerator to stop cooking process.
- Re-heat oil to 370 degrees. Cook fries until golden and crispy, about 3 to 4 minutes. If necessary, agitate gently with a spatula to prevent sticking. Remove from pan and toss with salt to taste (Myers doesn't blot but you can if you want less fat). Serve immediately. Recipe serves 4 to 6.
This recipe is a personal recipe added by DonnaSueKing and has not been tested or endorsed by MyRecipes.
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