MC DONALD'S CLASSIC FRENCH FRIES (COPYCAT)
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
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!
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!
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
COPYCAT MC DONALD'S® FAMOUS FRENCH FRIES
I found this recipe on another site and just had to save it here. My brothers and Father just love Mcdonalds french fries, so if I can make them at home for much cheaper it would be a win-win situation. I have not tried the recipe yet but will very soon
Provided by KeystoneGal06
Categories Potato
Time 1h
Yield 2 medium size fries, 4 serving(s)
Number Of Ingredients 7
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
McDonald's French fries are world famous and we finally have the secret recipe to make the perfect fries. Check out the full recipe and prepare perfectly crispy French fries in your kitchen.
Provided by Yamini Rathore
Categories copycat
Time 1h
Number Of Ingredients 9
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.
Nutrition Facts : Calories 490 kcal, Fat 23 g, Sodium 400 mg, Carbohydrate 66 g, Fiber 6 g, Protein 7 g, ServingSize 1 serving
MCDONALD'S FRENCH FRIES
Making homemade McDonalds' french fries is no longer a secret with our in depth instructions. You can quickly be serving this recipe up in your own home today.
Provided by Laura Ritterman
Categories Sides
Time 42m
Number Of Ingredients 8
Steps:
- To make the brine, mix all ingredients and set it aside.
- Slice your peeled and rinsed potatoes into ½ inch thick strings using a knife or French fry potato cutter.
- Soak the potato slices in the brine and add as much cold water as needed to submerge them completely. Let them soak for 2 hours or overnight covered in the fridge.
- Rinse your potatoes with cold water once or twice and pat them dry.
- Fry the dried potatoes in batches in a preheated oil at 300°F for five minutes. Use a slotted spoon to remove them from the oil and put them on a plate lined with paper towels to remove excess oil.
- Once you add the vegetable shortening to the oil, increase the heat to 400°F and prepare for the second round of frying. Fry the potatoes in batches until they turn golden brown.
- Once again, place them on paper towels once removed from heat.
- Season with salt while still hot. Enjoy.
Nutrition Facts : Calories 300 cal
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- Peel potatoes and julienne the peeled potatoes into shoestring french fries. They should be 1/4-inch by 1/4-inch thick and about 4 inches to 6 inches long.
- In a large bowl combine corn syrup and water, being sure to mix throughly until the corn syrup is evenly distributed. Add the french fries to the sugar water solution.
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- Remove french fries from sugar water and pat dry. Carefully add them to the oil and partially fry them for 1 to 1 1/2 minutes. They should just start to turn a light golden brown.
- While they're cooling, add the beef fat to the peanut oil. Heat the oil to 400ºF. Remove the french fries from the freezer and carefully add them back to the beef fat oil.
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