McDonalds Fries Recipe

Russet potatoes: These are the best type of potatoes for fries due to their high starch content and low moisture.

Cold water: Used to soak the potatoes and remove excess starch.

Corn syrup: Adds a slight sweetness and helps achieve the perfect crispiness.

Vegetable oil: Ideal for frying due to its high smoke point.

Salt: Enhances the flavor of the fries.

When soaking the potato strips in cold water mixed with corn syrup, ensure they are fully submerged. This step helps to remove excess starch and adds a slight sweetness, which contributes to the crispy texture and signature flavor of the fries.

• russet potatoes - Substitute with yukon gold potatoes: Yukon gold potatoes have a creamy texture and a slightly buttery flavor, which can provide a different but delicious taste to your fries.

• cold water - Substitute with ice water: Ice water helps to keep the potatoes firm and prevents them from becoming too starchy during the soaking process.

• corn syrup - Substitute with honey: Honey can provide a similar sweetness and help with the caramelization process, though it may slightly alter the flavor profile.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a good alternative for frying.

• salt - Substitute with sea salt: Sea salt can add a slightly different texture and a more complex flavor to your fries.

• Allow the freshly fried potato strips to cool completely at room temperature. This prevents condensation, which can make the fries soggy.

• Once cooled, arrange the fries in a single layer on a baking sheet lined with parchment paper. This ensures they freeze individually and don't clump together.

• Place the baking sheet in the freezer for about 1-2 hours, or until the fries are frozen solid. This step is crucial for maintaining their shape and texture.

• Transfer the frozen fries to a resealable plastic freezer bag or an airtight container. Be sure to remove as much air as possible to prevent freezer burn.

• Label the bag or container with the date, so you know when they were frozen. Fries can be stored in the freezer for up to 2 months.

• When ready to enjoy, preheat your oven to 400°F (200°C). Spread the frozen fries on a baking sheet in a single layer.

• Bake for 15-20 minutes, or until the fries are heated through and crispy. You can also reheat them in an air fryer at 375°F (190°C) for 10-12 minutes.

• Season with salt to taste immediately after reheating, as this helps the seasoning adhere better to the fries.

• For an extra touch, consider sprinkling some garlic powder, paprika, or parmesan cheese on the fries before serving.

• Oven Method: Preheat your oven to 400°F (200°C). Spread the leftover fries on a baking sheet in a single layer. Bake for 5-10 minutes until they are crispy and hot. This method helps to restore the original texture and flavor.

• Air Fryer Method: Preheat your air fryer to 375°F (190°C). Place the fries in the air fryer basket in a single layer. Cook for 3-5 minutes, shaking the basket halfway through to ensure even reheating. This method is quick and keeps the fries crispy.

• Skillet Method: Heat a small amount of vegetable oil in a skillet over medium-high heat. Add the fries in a single layer and cook for 2-3 minutes, turning occasionally until they are heated through and crispy. This method adds a bit of extra crunch.

• Microwave Method: Place the fries on a microwave-safe plate lined with a paper towel. Microwave on high for 30-60 seconds. While this method is the quickest, it may result in softer fries rather than crispy ones.

• Peeler: Used to remove the skin from the potatoes.

• Knife: Essential for cutting the potatoes into thin strips.

• Cutting board: Provides a stable surface for cutting the potatoes.

• Large bowl: Used to soak the potato strips in cold water mixed with corn syrup.

• Measuring cup: Helps measure the cold water and corn syrup accurately.

• Deep fryer: Heats the vegetable oil to the required temperature for frying.

• Thermometer: Ensures the oil reaches and maintains the correct frying temperature of 375°F (190°C).

• Slotted spoon: Used to remove the fries from the oil while allowing excess oil to drain.

• Paper towels: Drains the fries after frying to remove excess oil.

• Salt shaker: Used to season the fries to taste.

Prepare ingredients in advance: Peel and cut the potatoes ahead of time and store them in water in the fridge to prevent browning.

Use a mandoline slicer: This tool helps you achieve uniform potato strips quickly and efficiently.

Double fry method: Fry the potatoes for 2-3 minutes at a lower temperature first, then freeze them. When ready to serve, fry them again at 375°F for a crispier texture.

Season immediately: Sprinkle salt on the fries right after frying to ensure it sticks better.