MCDONALD’S FRENCH FRIES AUTHENTIC RECIPE | TASTEATLAS
Provided by: TasteAtlas
Prep time: 40 minutes
Cook time: 20 minutes
Yield: 2 servings
|2 lbs (900g) russet potatoes, peeled and cut into 1/4-inch by 1/4-inch (1.25 x 1.25 cm) fries (keep raw potato sticks submerged in a bowl of water after cutting)|
|water, for boiling|
|2 tbsp (30ml) distilled white vinegar|
|2 tbsp (24g) kosher salt, plus more for seasoning|
|2 qt (1.9 L) peanut oil|
- Prepare four large trays and line them with paper towels.
- Add the potatoes, the vinegar, the water, and the salt to a large pot. Bring to a boil and boil for 10 minutes. Drain the potatoes and arrange them on a tray lined with paper towels.
- Pour the oil into a 5-qt (4.7 L) Dutch oven or a large wok. Bring to 400°F/204°C over high heat.
- Carefully submerge a third of the potatoes in the oil, which will cause the temperature of the oil to drop to 360°F/182°C. Fry for 50 seconds, stirring a few times to keep the potatoes separate. Transfer the potatoes onto a second tray lined with paper towels to drain.
- Repeat the previous step with the remaining two-thirds of potatoes, first waiting for the oil to come to 400°/204°C before adding a new batch.
- Wait 30 minutes for the potatoes to cool.
- Ideally, for optimal results, freeze them anywhere from overnight to up to two months before proceeding to the next step. Of course, if you’re in a rush, you can skip this step.
- Preheat the oven to 200°F/90°C. Place a wire rack inside a baking sheet, then put it inside the oven.
- Bring the oil to 400°F/204°C over high heat. Carefully submerge half of the pre-fried potatoes into the hot oil. Fry for three and a half minutes, checking that the oil, and adjusting if need be, is approximately at 360°F/182°C.
- Transfer into a bowl lined with paper towels. Season with kosher salt right away. If you want to keep the fries warm while the second batch is frying, keep them on a wire rack inside the oven.
- Fry the second half of potatoes the same as in steps 7 and 8.
- Serve while still hot.
MCDONALD’S FRENCH FRY RECIPE
Provided by: Cookist
Total time: 2 hours 30 minutes
|Cold Water, 8 cups|
|Sugar, 1/3 cups|
|Salt, 3 tbsp|
|White vinegar, 1 tsp|
|large russet potatoes, 6|
|Vegetable Oil, 1-quart|
|Vegetable shortening, 1/2 cup|
COPYCAT MC DONALD’S® FAMOUS FRENCH FRIES RECIPE – FOOD.COM
Total time: 1 hours
Prep time: 40 minutes
Cook time: 20 minutes
Yield: 2 medium size fries, 4 serving(s)
|2 large idaho russet potatoes|
|1/4 cup sugar|
|2 tablespoons corn syrup|
|1 1/2-2 cups hot water|
|6 cups shortening|
|1/4 cup beef lard (or save the fat from previously cooked burgers)|
- 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.
Calories 3051, FatContent 320.5, SaturatedFatContent 82, CholesterolContent 12.2, SodiumContent 14.1, CarbohydrateContent 52, FiberContent 4.1, SugarContent 16.4, ProteinContent 3.7