How do you make homemade french fries like McDonalds?

Answer 1

an always popular question and one i kept asking myself very frequently till a year ago...the secret, as it goes, is to cut up the potatoes into fingers and dunk it immediately in cold, salted water.when you've done this to all the potatoes, drain the water and spread the whole lot on a clean teatowel to absorb excess moisture.now heat up a lot of oil and fry the fingers till a very light golden color.don't fry them through.drain on kitchen paper and repeat with the remaining batches. when it's about time to serve them up, fry them again on a slightly higher temperature than before till they look crispy and nicely golden. sprinkle with salt and vinegar and you're good to go.

Answer 2

McDonald's® Famous French Fries

Special Tools:
Deep fryer
French Fry Cutter
(or patience for cutting potatoes)

Ingredients:
2 large Idaho russett potatoes
1/4 cup sugar
2 Tablespoons corn syrup
1 1/2 to 2 cups hot water
6 cups Crisco® shortening
1/4 cup beef lard (or save the fat from previously cooked burgers)
salt

Preparing your french fries
Peel the potatoes. In a large mixing bowl, combine sugar, corn syrup, and hot water. Make sure the sugar is dissolved. Using a french fry slicer, cut the peeled potatoes into shoestrings. The potatoes should be 1/4" x 1/4" in thickness, and about 4" to 6" long. (You can do this with a knife, but it is alot of work)

Place the shoestringed potatoes into the bowl of sugar-water, and refrigerate. Let them soak about 30 minutes.

While they're soaking, pack the shortening into the deep fryer. Crank up the temperature to "full". The shortening has to pre-heat for a very long time. It will eventually liquify. After it has liquified and is at least 375°, drain the potatoes and dump them into the fryer. (be careful, it will be ferocious)

After 1 to 1 1/2 minutes, remove the potatoes and place them on a paper towel lined plate. Let them cool 8 to 10 minutes in the refrigerator.

While they're cooling, add the lard or beef drippings to the hot Crisco®. Again, crank the temperature to full. Stir in the lard as it melts into the oil. It will blend in.

After the deep fryer is reheated to 375°-400°, add the potatoes and deep fry again. This time for 5-7 minutes until golden brown. Remove and place in a large bowl.

Sprinkle generously with salt, then "toss" the fries to mix the salt evenly. ( I suggest about 1 teaspoon of salt, maybe slightly more)

Serve hot, serve immediately, and enjoy! Depending upon the size of the potatoes, this recipe make about 2 medium sized fries.

Special Notes

Note¹ If you want more fries, double the recipe---but DON'T double the cooking oil. Just cook them in shifts, adding about 1/4 cup more Crisco® and 1 tablespoon lard for the second batch.

Note² If cooking for a minute or so, removing, and returning the fries to the oil seems like a pain in the ***, that's because it is. But it is an important "blanching" step required for that great taste.

Answer 3

Here's the deal... McDonalds, and most commercial french fries for that matter, are coated with a sugar mist prior to freezing at the factory. I highly doubt that they can be replicated at home and I think that you can make better French fries anyhow!!

To do so, obtain 6-8 large IDAHO potatoes. These have a specific starch content that lends itself to frying very nicely, unless you buy organic potatoes, those don't work as well. Peel the potatoes if desired, cut into 1/4"x1/4" X 2" battonets or use a french fry cutter if you have one, (as long as they are of a consistent dimension, that is important for even cooking) placing them into cold water than has a scant amount of salt and vinegar (both should be almost imperceptable to taste). Using a large pot, like a dutch oven or similar heavy cooking vessel, preheat your oil to 275-300F <<<<>>>>> Drain the potatoes to avoid splattering and place into the oil. Use a wire dipper or "spider" if you have one, just be careful with the hot oil. Cook until the oil stops bubbling violently. Remove and reserve the potatoes on a sheet pan with either a wire rack or news paper. Turn up the heat until the oil is no hotter than 365F Place the blanched potatoes into the hot oil and cook until golden brown, crisp and delicious!! Remove, drain on wire rack or newspaper again and season with kosher salt. This will also work with sweet potatoes and they go great with BBQ pulled pork!!! Hope this helped.

Answer 4

well you can't McDonald's fries aren't all potato there's all kinds of crap in them. you're better off making fries with real potatoes, just slice them up.my advice cook until almost done put on a broiler pan & rack and put in the oven the last 5 minutes or so to drain off some of the oil, your arteries will thank you later!

Answer 5

buy a deep nonstick frying pan
buy alot of oil
pour a big amount of oil into the deep pan
put it on high
get a big net
buy potatos
peal the potatos wash them then slice them into tin sticks
pour the sliced potatos into the net
cook them on the frying pan
make sure the heat is medium high so it Fry's fast
fry them until the chips are a dark brown
then pull them out
and add salt with ketchup
chips and mustard is good too

Answer 6

You use shoestring potatoes then put in deep fryer full of lard and put into drainer for 30 seconds and salt after on the plate.

Answer 7

I make the suitable homestead made fries interior the oven, little or no fat, and human beings I truly have made them for merely love them. i do no longer consume at McDonald's, yet I truly have considered their fries and that they do no longer look too appetizing.

Answer 8

get some grease heat it up and dump your french fries in there.. then salt them in the shape of an M.. and wall ah!

Answer 9

I do not know but I would love to find out.