How to Make McDonald’s Fries
Do I have your attention? I should because this is no lie.
What I’m about to share with you today is incredibly important information. You, yes you, can have fresh McDonald’s style french fries in the privacy of your own home, if only you follow this process. Seriously.
Admittedly, this is a little bit of effort, but I promise it’s worth it. I made these for some couple friends one night, and the husband of the pair was absolutely blown away that the fries he was eating started out just like the potatoes to the left.
Apparently, there is quite a story behind this method. Read it if you’re interested in that type of thing (like I am).
The original recipe is here.
Since this is quite the effort, I recommend you make more than one batch at once. There is a step in the process where you can freeze them, and then fry them up fresh on demand. How awesome is that?
2 lbs of potatoes (about 4 large specimen); peeled and cut into 1/4″ strips
2 T white vinegar
Kosher salt or seasoning salt
Oil for frying (recipe recommends peanut; I used vegetable)
Bring the potatoes up to a boil with the vinegar for 10 minutes. Allow to dry for 5 minutes on a baking sheet lined with towels.
Fry in batches at 400 degrees for 50 seconds each. Be very careful that your potatoes are dry from the previous step. Hot oil and water can react violently. Allow the oil to come up to temp in between batches. Drain on paper towels. Let the fries cool to room temp (at least 30 minutes) or place in the freezer. (This is where you can store the extras until ready to use.)
Again at 400 degrees, cook the fries in batches until golden brown (about 3-4 minutes). Drain on paper towels and season with salt of choice.