McDonalds Fries salt recipe?

Question

Does anyone know the recipe for McDonalds salt that they put onto thier fries??

Answer 1

Just a whole lot of salt. They don't mix anything into it.

Answer 2

I don't think there's anything special about the salt, itself. Here is the recipe for the fries, though.
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.

Note³ For an easier clone of McDonald's french fries, you can use the frozen, pre-cut Ore-Ida® shoestring potatoes. Just cook them in the same combo of Crisco® and lard, skipping the "blanching" process. Cook them while still frozen for 6-10 minutes (depending upon the amount) until golden brown. They're good, but not nearly as accurate in taste and texture as the fresh recipe.

Answer 3

We just use Diamond Brand Salt. I am a manager at a mcdonald's, but we don't use anything else other than the salt. It's probably the fact that the oil has the flavor from all the fried foods as well as the potatoes.... I hope this helps!

Answer 4

If you buy popcorn salt to salt your home made fries you will get the same result

Answer 5

lol ask someone who worked at mcdonalds and trust me you don't wanna watch that movie supersize me out of all the fries from sfastfood places mcdonalds fries after weeks/months looked the same being left out

Answer 6

They put sugar in their salt - at the source -seriously! As if the trans fat wasn't enough to worry about!

Answer 7

fried very hot and LOTS of SALT right after,that makes them taste good

Answer 8

Only i know they seperate the salt.

Answer 9

they soak the fries in salt water --but it's some sort of weird chemical really that makes them not disintegrate for like a year. did you see the movie supersize me?

Answer 10

uh, it was mortons iodized when i worked there.