McDonald's Fries
Double-fried with a sugar water soak. Yes really. Trust the process. McDonald's french fries are arguably the most iconic fast food item ever created, and the homemade version requires a multi-step pr
Ingredients
- 4 large russet potatoes
- 8 cups cold water
- 2 tablespoons sugar
- 1 tablespoon corn syrup
- oil for frying (peanut or vegetable)
- fine salt
Method
Step 1: Cut and soak
- Peel the potatoes and cut into 1/4-inch thick matchsticks. Dissolve sugar and corn syrup in cold water. Submerge the fries and refrigerate for at least 30 minutes — up to 2 hours is better. Drain and pat completely dry with paper towels. This drying step is critical — wet fries splatter and don't crisp.
Step 2: First fry (low and slow)
- Heat oil to 300°F. Fry the potatoes in batches for 5 minutes. They'll be soft and pale — this is correct. You're cooking the interior. Remove to a wire rack and let cool for at least 10 minutes. For even better results, freeze the par-fried potatoes for 20-30 minutes.
Step 3: Second fry (hot and fast)
- Heat oil to 375-400°F. Fry the potatoes again in batches until golden brown and crispy, about 3-5 minutes. Remove to paper towels and season immediately with fine salt while they're still glistening.