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McDonald’s French Fries – Copycat Recipe

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4.1 from 11 reviews

This McDonald’s French Fries copycat recipe recreates the iconic crispy, golden fries loved worldwide. By soaking the potato slices in a special brine and using a two-stage frying method—first at a lower temperature and then at a higher temperature—you achieve fries with the perfect crispiness and soft interior that rival the fast-food classic. Serve these homemade fries hot and seasoned with salt for a delicious snack or side.

Ingredients

Brine

  • 8 cups cold water
  • ½ cup corn syrup (can substitute 1/3 cup sugar)
  • 3 tablespoons salt
  • 1 teaspoon white vinegar

Potatoes

  • 6 large Russet potatoes (about 4.5 pounds)

Frying

  • 1 quart vegetable oil
  • ½ cup vegetable shortening

Seasoning

  • Salt (for seasoning)

Instructions

  1. Prepare the brine: Combine 8 cups of cold water, ½ cup corn syrup, 3 tablespoons salt, and 1 teaspoon white vinegar in a large bowl or container. Mix well and set aside.
  2. Peel and rinse potatoes: Peel the 6 large Russet potatoes and rinse them thoroughly under cold water to remove any dirt.
  3. Slice potatoes: Using a sharp knife or a French fry cutter, slice the potatoes into strings just under ½ inch thickness to mimic traditional fries.
  4. Soak in brine: Place the sliced potatoes immediately into the cold brine ensuring they are fully submerged. Add more cold water if necessary to cover the potatoes completely.
  5. Refrigerate: Cover the bowl and refrigerate the potatoes in the brine for 2 hours (or optionally overnight) to help remove excess starch and improve texture.
  6. Drain and dry: After soaking, drain the potatoes and rinse them twice with cold water. Pat them completely dry with clean kitchen towels or paper towels to remove excess moisture—this is crucial for crispy fries.
  7. First fry (blanching): Preheat vegetable oil in a Dutch oven or deep fryer to 300°F (150°C). Fry the potatoes in batches for about 5 minutes each until they are soft but not browned. Use a slotted spoon to remove and drain them on paper towels.
  8. Add vegetable shortening and increase heat: Stir in ½ cup vegetable shortening into the oil to improve flavor and texture. Increase the oil temperature to 400°F (204°C).
  9. Second fry: Fry the blanched potatoes again in batches until they turn golden brown and crispy, about 2-3 minutes. This final fry creates the perfect crunch.
  10. Drain and season: Remove fries from oil and place on paper towels to drain excess oil. Immediately season generously with salt while still hot. Serve with your favorite dipping sauce like Big Mac Sauce.

Notes

  • Soaking the potatoes in the brine helps remove excess starch, resulting in crisper fries.
  • Make sure the potatoes are thoroughly dried before frying to prevent oil splatter and achieve better crispiness.
  • The two-stage frying method (first at 300°F then at 400°F) ensures a fluffy interior with a crisp exterior.
  • Adding vegetable shortening to the oil contributes to the signature flavor and texture reminiscent of McDonald’s fries.
  • Use a thermometer to maintain oil temperature accurately for best frying results.
  • This recipe is best enjoyed fresh but can be kept warm in a low oven for a short time if necessary.

Find it online: https://cookedbysarah.com/mcdonalds-french-fries-copycat-recipe/