McDonald's French Fries
A copycat of McDonald's iconic golden fries: Russet potatoes brined in a lightly sweet solution, then double-fried in oil and vegetable shortening for a crisp exterior and fluffy inside.
ā±ļø Prep: 20 minš³ Cook: 15 min
Nutritionper 100 gāŗ
312
Calories
3g
Protein
41g
Carbs
15g
Fat
Ingredients
| 8 cups (1.9 L) | cold water (brine) |
| Ā½ cup (120 ml) | corn syrup (can sub 1/3 cup sugar) |
| 3 tablespoons | salt |
| 1 teaspoon | white vinegar |
| 6 (about 2 kg / 4.5 lb) | large Russet potatoes |
| 1 quart (950 ml) | vegetable oil |
| Ā½ cup (115 g) | vegetable shortening |
| to taste | salt, for seasoning |
Instructions
- Combine the brine ingredients and set aside.
- Peel and rinse the potatoes.
- Slice them into strips just under 1.3 cm (Ā½ inch). A french fry cutter makes this easy.
- Place the strips in the cold brine as you slice them, keeping them completely submerged. Add more cold water if needed.
- Cover and refrigerate the brine for 2 hours or overnight.
- Drain and rinse the fries twice with cold water, then pat them completely dry.
- Preheat oil to 150Ā°C (300Ā°F). A Dutch oven and oil thermometer are very helpful.
- Fry the potatoes in batches for about 5 minutes. Remove with a slotted spoon and place on paper towels. They will be very soft ā this is a good thing.
- Add the vegetable shortening and increase the heat to 200Ā°C (400Ā°F). Fry in batches again until golden brown.
- Remove and place on paper towels. Season with salt right away and serve.
Storage: Cool leftover fries completely and store in a freezer bag in the fridge with as much air removed as possible; reheat at 175Ā°C (350Ā°F) for about 10 minutes. To freeze, flash-freeze on a tray until solid (about 1 hour), bag, and reheat at 175Ā°C (350Ā°F) for about 15 minutes. Make-ahead: fry at 180Ā°C (360Ā°F) for 5 minutes, flash-freeze 40 minutes, bag and freeze up to 3 months, then finish-fry at 200Ā°C (400Ā°F) until golden.