McDonald's French Fries
September 27, 2016
"Everyone may have their own thoughts on their other food, one thing everyone can agree on is how good their fries are, here's the method so you can make them and enjoy in your own home"
- Serving Size: 1 (604.3 g)
- Calories 505.8
- Total Fat - 26.2 g
- Saturated Fat - 10.2 g
- Cholesterol - 24.3 mg
- Sodium - 136.6 mg
- Total Carbohydrate - 62.4 g
- Dietary Fiber - 9.7 g
- Sugars - 4.2 g
- Protein - 7 g
- Calcium - 42 mg
- Iron - 2.1 mg
- Vitamin C - 35 mg
- Thiamin - 0.3 mg
Julienne the peeled potatoes into shoe string size fries (1/4 - 1/3-inch by 4 to 6 inches in length).
In a large bowl combine the corn syrup with water, making to to mixing completely so that the corn syrup is completely combined in with the water. Add in the fries then refrigerate for minimum 1 hour.
Just before your ready to fry the potatoes, in a heavy-bottomed stock pot, heat the peanut oil to 375f.
Drain the fries from the water mixture then pat dry with a clean kitchen towel or paper towels. Carefully add them to the hot oil, then PARTIALLY fry them for 1 to 2 1/2 minutes, they should just start to turn a light golden brown. Remove from the fryer and place then on a paper towel-lined plate. Place them in the freezer for 15 minutes.
While the fries are in the freezer cooling, add the beef fat to the oil. Heat to 400f.
Remove the fries from the freezer, carefully place the cooled fries to hot oil. Fry for 5-7 minutes longer or until golden brown. Drain then place in a large bowl. Sprinkle with salt. Serve immediately.
NOTE: if doubling the recipe do not double the oil. Cook in batches adding 1/4 cup more oil and 1 tablespoon of beef lard ONLY IF NEEDED
You can prepare the fries ahead to step 3 just keep them covered in the refrigerator until ready to continue
Tips & Variations
No special items needed.