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!
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 - 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
MCDONALD'S® FRIES
McDonald's fries are the best. Just how you love them.
Provided by Kenneth Smith
Categories Side Dish Potato Side Dish Recipes
Time 1h15m
Yield 4
Number Of Ingredients 5
Steps:
- Place potatoes in a bowl and cover with water; let sit for 5 minutes. Drain and pat dry.
- Place potatoes in a bowl and cover with boiling water; add sugar and corn syrup and mix well. Place bowl in the refrigerator and let sit for 5 minutes. Drain and pat dry.
- Spread potatoes out in a baking dish, cover the dish with plastic wrap, and freeze for 30 minutes.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Working in batches, fry potatoes in hot oil for 2 minutes. Transfer to a paper towel-lined plate to dry and let cool for 15 minutes.
- Working in batches again, fry potatoes in hot oil until browned and crispy, 5 to 7 minutes. Season fries with sea salt.
Nutrition Facts : Calories 599.9 calories, Carbohydrate 94.8 g, Fat 22.4 g, Fiber 9.4 g, Protein 8.6 g, SaturatedFat 2.9 g, Sodium 111.9 mg, Sugar 18.6 g
MCDONALD'S ORIGINAL FRENCH FRY RECIPE
Steps:
- In a large bowl, add the sugar and corn syrup followed by the hot water. Use a whisk to make sure the sugar and syrup are dissolved. Set aside.
- Peel the potatoes, then rinse them in cold water.
- Set your mandolin to ¼"x ¼" sticks.
- Using the guard included with the mandolin, slice the potatoes into sticks.
- Each fry should like this:
- Add the cut potatoes to the bowl of sugar-syrup water and soak for 30 minutes.
- Drain the potatoes in a colander and pat lightly with paper towels.
- In a 5-qt pot, add the shortening and the vegetable oil. The oil should only fill ⅓ of the pot. Heat the oil to 375˚F.
- Add a handful of drained potatoes to the oil. The oil will bubble fiercely. Do not be tempted to add more potatoes.
- After 1 minute, use a slotted spoon to remove the fries onto a pan lined with a rack or paper towels.
- Refrigerate the fries for 8-10 minutes.
- Add the beef tallow to the oil.
- Heat to 375˚F.
- Return the fries to the oil, frying in small batches for 1-5 minutes depending on the size of your fries.
- Once golden, remove the fries and drain them onto a paper towel-lined plate.
- Place the warm fries into a large bowl, sprinkling them generously with salt, tossing to coat.
Nutrition Facts : ServingSize 1 cup, Calories 2175 kcal, Carbohydrate 72 g, Protein 5 g, Fat 218 g, SaturatedFat 178 g, Sodium 18 mg, Fiber 3 g, Sugar 35 g
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
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HOMEMADE MCDONALD'S FRENCH FRIES RECIPE | POPSUGAR FOOD
From popsugar.com
3/5 (654)Total Time 30 minsCategory Side Dishes, Potato
- 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. Refrigerate for about 30 minutes.
- While the french fries are soaking, in a heavy bottomed stock pot or deep fryer, heat peanut oil in a deep fryer until it reaches 375ºF.
- 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. Remove them from the fryer and place on a paper towel-lined plate. Place them in the refrigerator for 10 to 15 minutes.
COPYCAT MCDONALD'S FRIES RECIPE - MASHED.COM
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4.8/5 (30)Total Time 11 minsCategory Side DishCalories 410 per serving
COPYCAT MCDONALD’S FRENCH FRIES RECIPE BY DAVID KAPLAN
From thedailymeal.com
4.7/5 (3)Total Time 1 hr 30 minsServings 4Calories 604 per serving
- In a large bowl, mix the corn syrup and water together with a whisk until fully combined. Add the potatoes to the bowl and refrigerate for at least 30 minutes, or up to an hour.
- As the potatoes soak, fill a Dutch oven or large pot halfway full with the frying oil and heat on medium until it reaches a temperature of 350 F.
- Remove the potatoes from the water solution and carefully pat them dry with a kitchen towel, making sure to absorb as much water as possible.
- Working in batches, so as not to overcrowd your frying, add a couple handfuls of potatoes to the oil and fry them for 2-3 minutes, gently stirring so they don’t stick together. Remove them from the fryer and place on a paper towel-lined baking sheet. Once you have fried all the potatoes for the first cook, transfer the baking sheet to the refrigerator or freezer for 15-30 minutes to allow them to cool down and firm up.
TOP SECRET RECIPES | MCDONALD'S FRENCH FRIES
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4.7/5 (20)Total Time 1 hr 15 minsCategory Side DishCalories 380 per serving
A BREAKDOWN OF THE 19 INGREDIENTS IN MCDONALD'S FRENCH FRIES
From spoonuniversity.com
Estimated Reading Time 4 minsPublished 2017-01-17
- Potatoes. Obviously. McDonald's buys 3.4 BILLION pounds of taters annually. The people really need their French fries.
- Canola Oil. Understandable, French FRIES. We need oil to fry them, and canola is always a good choice.
- Soybean Oil. Okay... not quite sure why we need another oil, but still only three ingredients isn't too bad.
- Hydrogenated Soybean Oil. Not gonna lie, I had to look up the definition of "hydrogenated" but it just means "made into a solid fat. " So basically, it's the same as #3, and seems unneeded.
- Natural Beef Flavor. If we wanted "natural beef flavor," wouldn't we just grab a Big Mac, and not a large fry? WTF Mickey D's.
- Hydrolyzed Wheat. Uh-oh. My gluten-intolerant friend who lives off French fries would be pretty upset to find this one out. This version of wheat protein could be of concern for those with celiac disease.
- Hydrolyzed Milk. Typically found as a form of infant formula, this type of milk is hypo-allergenic (no worries to those lactose-intolerants), but why is this necessary for French fries?
- Citric Acid. Used in more foods than you probably know, this acid is used for flavoring and acidifying agent. So, maybe it gives it a salty flavor? We'll let this one slide...
- Dimethylpolysiloxane. Take a guess what that means. Well, what we do know is that it is used as a silicon in the manufacturing of silly putty... WTF.
MCDONALD'S FRENCH FRIES RECIPE - POPSUGAR
From popsugar.com
3/5 (654)Category Potato, Side DishesHome Country USTotal Time 30 mins
- 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.
- While the french fries are soaking, in a heavy bottomed stock pot or deep fryer, heat peanut oil in a deep fryer until it reaches 375ºF.
- 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.
FRIES THAT TASTE LIKE MCDONALD'S' RECIPE BY ANNE DOLCE
From thedailymeal.com
3.4/5 (9)Total Time 48 hrsServings 6Calories 446 per serving
- Prepare a cold water bath for the potatoes to soak in by combining 8 cups of cold water with 2 tablespoons of vinegar. Cut the potatoes in ¼-inch diameter matchsticks*, placing them in the vinegar bath as you work.
- Drain the fries from the bath and rinse with cold water, and then place in another water and vinegar bath made with 8 cups of cold water and another 2 tablespoons of vinegar. Cover and place in the refrigerator to sit overnight.
- The next day, place 4 cups of water and the sugar in a small saucepan and bring to a boil. Cook until all of the sugar has been dissolved, about 1 minute. Remove from the heat and allow to cool. In a bowl, combine 4 cups of water, 2 tablespoons of vinegar, and the lemon juice and mix well. Once the simple syrup has cooled, drain and rinse the fries with cold water. Place them in a large bowl and add the simple syrup solution to toss well. Drain the fries from the simple syrup solution, and then add them back to the large bowl. Next toss the fries in the vinegar, water, and lemon juice solution. Drain the fries again and add them back to the bowl.
- Meanwhile, heat 4 cups of peanut oil in a large skillet or deep fryer to 390 degrees. Blanch the fries in the peanut oil for 45 to 60 seconds, working in batches if needed. Remove the fries from the oil and place on a wire rack or metal colander and shake vigorously to remove excess oil. When the fries are cool enough to handle, place them in a single layer onto baking sheets, and put them in the freezer for at least 4 hours.
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