Made with Idaho russet potatoes, canola oil, and salt.
So I made these from a “How to Make Perfect McDonald’s-Style French Fries at Home” recipe. Let me just say—I don’t think so.
Don’t get me wrong, the fries were good and all. I mean, any fries you can make at home are always good—but McDonald’s fries? Come on, now. Either that or I just really didn’t follow the instructions properly, but I’m sure I did.
Recipe for—McDonald’s-Style French Fries (David Myers)
6 Idaho russet potatoes
Sea salt (Myers prefers Sel Gris, a fine light grey French salt)
Peel and square off potato ends. Cut into 3/8” batons. Soak for two hours changing water after an hour. Dry thoroughly with paper towels. Heat about an inch of oil (or enough to cover potatoes) in a large, heavy bottomed pot to 290 degrees. Blanch potatoes gently for about 2 minutes until cooked through but still completely pale. Place on a paper-towel lined sheet pan and cool in the refrigerator to stop cooking process.
Re-heat oil to 370 degrees. Cook fries until golden and crispy, about 3-4 minutes. If necessary, agitate gently with a spatula to prevent sticking. Remove from pan and toss with salt to taste. Serve immediately. Serves 4-6.
So, if you have nothing else to do today, see how close you can come to making actual McDonald’s French fries and let’s see how they turn out.
Take-Away Life Lesson: Never give up hope getting your fries to taste like McDonald’s fries.