Best Copycat Mc Donalds Famous French Fries Recipes

MCDONALD'S FRENCH FRIES - COPYCAT RECIPE

McDonald's French Fries - Copycat Recipe image

Learn how to make McDonald's classic French Fry recipe at home! (And exactly how the restaurant does it!) These fries are golden and crispy on the outside, and soft on the inside!

Provided by Stephanie

Time 2h42m

Number Of Ingredients 8

Ingredients

8 cups cold water
½ cup corn syrup ((can sub 1/3 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)

Steps:

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!

Nutrition Facts : Calories 379 kcal, Carbohydrate 58 g, Protein 7 g, Fat 15 g, SaturatedFat 10 g, Sodium 452 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving

MC DONALD'S CLASSIC FRENCH FRIES (COPYCAT)

Mc Donald's Classic French Fries (Copycat) image

My recipe for retro McDonald's french fries is timely and tedious, so if you can tough it, carry on! This is authentic to the original beef tallow fried potatoes until 1990, when tallow was switched out for shortening. Today, a shortening/vegetable oil blend is used.

Provided by The Spice Guru

Categories Lunch/Snacks

Time 2h25m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

4 medium peeled shoestring-cut russet potatoes
8 cups cold water
2 tablespoons fine sea salt
2 1/4 teaspoons granulated sugar
3/4 teaspoon white pepper
3/4 teaspoon citric acid or 2 tablespoons white vinegar
100% grass-fed beef tallow
fine flake sea salt

Steps:

MIX the BRINE in a 3 quart pot with an accompanying lid.
PEEL 4 medium russet potatoes; CUT potatoes into 1/4" shoestrings (try to make them as uniform as possible; I use an adjustable-blade French-fry cutter).
PLACE cut potatoes into the brine container; SEAL and refrigerate for at least 2 hours; BRING pot with brine and potatoes to a full boil; BOIL for 1 1/2-2 minutes; DRAIN and rinse potatoes under cold water; BLOT potatoes as dry as possible.
PLACE potatoes side-by-side into freezer bags without touching, and without crowding; SEAL bags and freeze flat in refrigerator for at least 2 hours (just make sure fries are frozen solid).
FILL deep-fryer with proper amount of beef tallow (or oil/shortening blend), to manufacturer's recommended amount; HEAT fryer in gradual increments to 375°F.
PLACE 1/2 of the potatoes at a time into elevated deep-frying basket; GENTLY lower basket into hot fat.
FRY for about 2 minutes but PAY ATTENTION TO THE COLOR -- potato color should be light golden brown with just slightly darker ends (see photo, and pull a french fry with tongs to test doneness if necessary); ELEVATE fry basket and shake to drain excess fat; SECURE basket and let drain for 30 seconds.
TRANSFER fries into colander placed in sink; REPEAT with remaining potatoes.
SEASON french fries lightly with fine flake sea salt while tossing (eat immediately, or keep warmed for a limited time in a 170°F oven).
SERVE french fries with your favorite condiment and ENJOY!