Mcdonalds Original French Fry Recipes

COPYCAT MC DONALD'S® FAMOUS FRENCH FRIES

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 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.

MC DONALD'S CLASSIC FRENCH FRIES (COPYCAT)

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® FRIES

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.

MCDONALD'S FRENCH FRIES RECIPE

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.

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!