Fries That Taste Like McDonald's' Recipe


Nutrition

Cal/Serving: 445
Daily Value: 22%
Servings: 6

Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat29g45%
Saturated5g25%
Carbs44g15%
Fiber4g14%
Sugars18g0%
Protein3g6%
Sodium996mg42%
Calcium22mg2%
Magnesium36mg9%
Potassium651mg19%
Iron1mg7%
Zinc0mg3%
Phosphorus88mg13%
Vitamin A5IU0%
Vitamin C35mg58%
Thiamin (B1)0mg8%
Riboflavin (B2)0mg3%
Niacin (B3)2mg8%
Vitamin B60mg22%
Folic Acid (B9)25µg6%
Vitamin E5mg23%
Vitamin K3µg4%
Fatty acids, total monounsaturated14g0%
Fatty acids, total polyunsaturated9g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Raw Beet & Cherry Tomato Salad with Manchego Cheese & Walnuts
An innovative salad recipe from the home and style expert, Svitlana Flom, who is also the Editor-In...
Candy Corn Pebbles Whoopie Pie
Candy Corn Pebbles™ are a new limited-edition version of Pebbles cereal. It's packed with...
Baja Breakfast Wraps
An easy breakfast burrito packed with chicken, eggs, salsa, and guacamole will satisfy even the...

Thinkstock/iStockphoto

McDonald's fries aren't something that can be easily made at home, as they require expensive machinery and mysterious-sounding ingredients to make. Still, we really like McDonald’s fries, so we decided to attempt to make them at home, anyway, using natural ingredients and equipment that wouldn’t break our bank accounts. An exact version may not be possible at home, but this recipe gets you close enough.

Want more McDonald's? Click here to see How to Make 10 Iconic McDonald's Menu Items at Home

3.285715
Ratings14

INGREDIENTS

  • 6 tablespoons white distilled vinegar
  • 1/2 cup sugar
  • Juice from 1 lemon
  • Peanut oil, for frying
  • 1 tablespoon fine sea salt, plus more if needed
  • 2 pounds Idaho potatoes, peeled

DIRECTIONS

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.

Once the fries have cooled in the freezer, heat 4 cups of peanut oil in a large skillet or deep-fryer to 275 degrees. Cook the fries for 5 minutes and then remove from the oil, working in batches if needed. Remove the fries from the oil and increase the heat to 375 degrees. Add the fries back to the oil and cook until crisp and golden brown, about 5 minutes. Remove the fries from the oil and place on a wire rack or metal colander and shake vigorously to remove excess oil. Place in a serving bowl and add the salt, plus more if desired, and toss well until all of the fries are evenly coated in salt. Serve.

Recipe Details

Servings: 6
Total time: 2 days
Cuisine: American
Special Designations: Vegetarian

Notes and Substitutions:

*If you're not confident with your knife skills, invest in a fry-cutter, like this one



Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


3 Comments

tdm-35-icon.png

Really? I think I'd rather just stop by MC's and grab some fries. Who in their right mind wants to do all that for a plate of fries?

tdm-35-icon.png

I worked at McDonalds in 1965 when they made all the fries right in the store from scratch. They were not ever frozen and tasted great like the ones you get today. There was nothing fancy or mysterious in the process. We peeled fresh potatoes, cut them and let them soak in WATER to take off the extra starch. After that they were put in fry baskets to dry and the we blanched them at around 250-275 and hung them back on the rack to cool. THAT'S IT!!! When we needed fries, we took a basket of blanched fries from the rack and fried them at 375 until golden brown, added salt and served them. I think we were cooking them in shortening, but it might have been plain vegetable oil. I know it wasn't peanut oil - nobody was using that back then.

By the way. The hamburgers were $0.15 each. I think the fries were also. Fanciest thing on the menu was a Big Mac.

tdm-35-icon.png

Be the first to Comment...

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human