What’s Ronald’s secret to those golden and crisp McDonald’s French Fries that have been a favorite since we were kids? Find out so that you can drive right through the drive-thru and head straight for your own kitchen.
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Back when I was a kid, McDonald’s was a kids’ restaurant. Nowadays, their decor and menu suggest they really want to be seen as a high-end establishment but back in the ’80s and ’90s, most of their chains had PlayPlaces and areas reserved for birthday parties.
They were also big into mascots and characters. My favorite was the fry guys. If you don’t recall them, they looked like pom-poms with legs and eyes. I don’t recall them even having voices in the commercials but I nevertheless really gravitated towards them. Sure, they were cute, but, really, I liked them because the fries were my favorite part of a McDonald’s Happy Meal. I would eat them immediately, leaving my burger or nuggets in the cardboard box along with the toy du jour (or semaine, as it were). I had to eat them while they were piping hot, lightly dusted with salt, and dipped in ketchup (or nugget sauce, if it was a special occasion or something).
I think a lot of people have tried to recreate those fries at home with little success. Until now. This recipe is about as close as I’ve managed to get to those legendary sides. Now all I need is my own collection of fry guys. Where did I put my pom-poms…
Are McDonald’s French Fries Healthy?
Potatoes are healthy, as they contain energy in the form of carbs, as well as many minerals, but they don’t feature in everyone’s diet. They probably feature in even fewer diets when you consider we deep fry them in oil for this recipe. The oil contains fat, cholesterol, and calories, so moderation is key. (I talk more about the oil in the FAQs.) They are vegetarian, and vegan friendly, as well as gluten-free.
What Type of Potato Should I Use?
Russets are the potatoes that most closely align with those used by McDonald’s. In fact, according to their website, McDonald’s uses potatoes that include “Russet Burbank, Ranger Russet, Umatilla Russet and the Shepody.” So, while you are free to use whichever spuds you like, be they Russets, Reds, or Yukon Golds, if you’re after that authentic McDonald’s taste and texture, you’ll want Russets, which are high in starch, low in moisture, and produce fluffy fries. The important thing is what you do with the fries: blanching. That’s what it’s called when you quickly cook something before cooking it in earnest. When we boil the fries, we’re blanching them, which ensures they turn out crispy and fluffy. We then go one step further by frying them twice. This prevents the fries from browning and removes the amount of moisture in them, which in turn lets them fluff up nicely.
INGREDIENTS
- 2 lb. Russet potatoes
- 1 tbsp sea salt
- 8 cups water
- oil for frying
INSTRUCTIONS
Prep
Wash, peel, and cut potatoes into sticks. Soak to remove starch.
Boil
Cook potato sticks in boiling salted water until slightly soft.
Dry
Drain and dry potatoes thoroughly on a kitchen towel.
Fry
First fry at 300°F to cook through, then drain on a wire rack.
Crisp
Second fry at 400°F until golden and crispy. Season and enjoy!
Devour!
FAQs & Tips
Any leftover fries should be left to cool completely then stored in a resealable bag or airtight container in the fridge for up to two days. You can try to resuscitate their crispiness by reheating them in your air fryer or oven. You can also freeze them. Flash-freeze them first (i.e., put them in the freezer in a single layer on a baking sheet for two hours then put them en masse in a freezer-safe bag). They should keep for two months. And yes, you can reheat directly from frozen.
Yes, you can. You can even skip boiling the potatoes first. Pat them dry and lay them out in the air fryer in a single layer then fry them for 10–15 minutes at 300°F. Shake them halfway through. Take them out and increase the temperature to 400°F. Put them back in and fry for 8–10 minutes more, shaking them for even cooking. Once done, add your salt and seasoning and enjoy!
First, let’s go over what McDonald’s uses. According to their website, they use “Vegetable Oil (canola Oil, Corn Oil, Soybean Oil, Hydrogenated Soybean Oil, Natural Beef Flavor [wheat And Milk Derivatives].” Yes, their fries aren’t vegetarian. We’re going to bypass that melange of oils with questionable health benefits and stick to one type. We’ll need one with a high smoke point and a neutral flavor so I would recommend canola oil or soybean oil (both of which are featured in McD’s recipe). You can also try peanut oil, sunflower oil, or corn oil—it really depends on what you can get your hands on and which oil’s flavor you prefer, if any.
Serving Suggestions
Fries seem to go with pretty much everything so I’m not going to tell you which other dishes you can serve them with (“Anything fried or breaded” is the short answer). Instead I’ll tell you what to serve ON your fries. First, I’d be remiss if I didn’t suggest one or more of McDonald’s’ nugget sauces: BBQ, sweet ‘n’ sour, honey, hot mustard (plus whichever regional sauces available to you). Next, the spices. Garlic powder, paprika, Cajun seasoning, Old Bay seasoning, or onion powder would all taste great. If you’re looking for something more substantial, add shredded cheese (with gravy, if you wanted poutine), crispy bacon bits, chili, or make a Fries Supreme a la Taco Bell with the addition of sour cream, green onions, diced tomatoes, black olives, and guacamole.
Homemade Crispy French Fries
Ingredients
- 2 lb. Russet potatoes
- 1 tbsp sea salt
- 8 cups water
- Oil for frying
Instructions
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Wash and peel the potatoes, then slice them into 1/4-inch thick sticks for even frying.
-
Soak the potato sticks in a bowl of water for 30 minutes to remove excess starch and prevent discoloration.
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In a large pot, bring 8 cups of water to a boil with 1 tablespoon of sea salt, then add the potatoes and cook for 3-4 minutes until they’re just starting to soften.
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Drain the potatoes and lay them out on a clean kitchen towel, patting them dry thoroughly.
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Heat oil in a deep fryer or large pot to 300°F and fry the potatoes in batches for about 4-5 minutes until they are pale and slightly golden.
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Remove the fries with a slotted spoon and drain on a wire rack set over a baking sheet to keep them crisp.
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Increase the oil temperature to 400°F and fry the potatoes again for 5-6 minutes until they are golden brown and crispy.
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Drain the fries on the wire rack, season with additional salt if desired, and serve immediately. DEVOUR!
Nutrition
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