Best Mc Donalds Classic French Fries Copycat Recipes

MCDONALD'S FRENCH FRIES - COPYCAT RECIPE

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!

COPYCAT MC DONALD'S® FAMOUS FRENCH FRIES

Steps:

• Peel the potatoes. In a large mixing bowl, combine sugar, corn syrup, and hot water. Make sure the sugar is dissolved. Using a french fry slicer, cut the peeled potatoes into shoestrings. The potatoes should be 1/4" x 1/4" in thickness, and about 4" to 6" long. (You can do this with a knife, but it is alot of work).
• Place the shoestringed potatoes into the bowl of sugar-water, and refrigerate. Let them soak about 30 minutes.
• While they're soaking, pack the shortening into the deep fryer. Crank up the temperature to "full". The shortening has to pre-heat for a very long time. It will eventually liquify. After it has liquified and is at least 375°, drain the potatoes and dump them into the fryer. (be careful, it will be ferocious).
• After 1 to 1 1/2 minutes, remove the potatoes and place them on a paper towel lined plate. Let them cool 8 to 10 minutes in the refrigerator.
• While they're cooling, add the lard or beef drippings to the hot Crisco®. Again, crank the temperature to full. Stir in the lard as it melts into the oil. It will blend inches.
• After the deep fryer is reheated to 375°-400°, add the potatoes and deep fry again. This time for 5-7 minutes until golden brown. Remove and place in a large bowl.
• Sprinkle generously with salt, then "toss" the fries to mix the salt evenly.
• Serve hot, serve immediately, and enjoy! Depending upon the size of the potatoes, this recipe make about 2 medium sized fries.
• Special Notes: If you want more fries, double the recipe---but DON'T double the cooking oil. Just cook them in shifts, adding about 1/4 cup more Crisco® and 1 tablespoon lard for the second batch.

MCDONALD'S FRENCH FRIES RECIPE

Steps:

• Make the brine by combining all the ingredients (8 cups, ½ cup corn syrup, 3 tbsp salt, 1 tsp white vinegar, sugar).
• Peel and rinse the potatoes in cold water. Then, slice the potatoes.
• Place them in cold brine while you slice them and make sure they are completely submerged.
• Cover them and put them in the fridge for 40 minutes or 2 hours
• Dry them completely and preheat oil to 300 degrees.
• Fry them in batches for 5 minutes and let them be soft when fries for the first time.
• Remove them on paper towels.
• Fry the potato fries using vegetable shortening
• Remove and place them on paper towels to absorb the oil.
• Sprinkle a generous amount of salt and serve it with a dip of your choice.