Happy to hear you enjoyed them Ray, thanks for taking the time to leave a review💖

Well they may not taste exactly like McD’s fries but this recipe sure does make a great tasting french fry!

Thank you for sharing, Ron! 🙂 Very interesting!

Before 1990, McDonald’s used to cook the fries in beef tallow. That added a huge amount of flavor, but their method is what
made the fries so incredible. If you can find a good source for beef tallow, go for it, but you’re probably going to be stuck with regular vegtable oil which works ok, it’s just not as tasty.

This is the original McDonald’s fries method. I know – I worked there in the 60s-70s and made the fries like this:

1. Slice the potatoes, skins on, into fries approx 1/4″ square.
2. Thoroughly wash and then rinse the sliced potatoes to remove excess starch, and allow to drip dry in baskets for at least 1/2 hour.
3. Blanche the potatoes by frying in hot oil at 325 for approx. 10 minutes. The fries are blanched when you can
raise them out of the oil and test the surface of a fry with your fingertip scritch scritch scritch. If they’re slightly rough to the
feel with little bumps, they’re blanched. Remove from oil and hang to drain and cool.
4. When ready to final-fry, heat oil to 375 and drop the blanched fries. Don’t put in too much as it will drop the oil temp too far but
if you’re careful and monitor your oil temp, keeping close to 375 you’ll be fine.

Once they’re nicely browned, about 3-1/2 minutes later, remove from the oil and hang to drain and cool slightly.

When drained, spread out on a sheet pan and add salt and mix. They’re ready to serve.

I haven’t tested this in the air fryer, the recipe is specific to deep frying like McDonalds 🙂

I tired Sugar Coating on fries. It got Caramelized in Hot Oil

I’m really curious– how long ago was that? I worked at McDonald’s recently, and we did not do this. We just had frozen fries that went into the fryer. Did you work manufacturing the fries before they were sent to individual locations? Or did you work at a time/place where the fries were made in-store?

Hi Jacqueline! I actually do have sugar in the brine that is used in this recipe. (1/2 corn syrup, which can be replaced with 1/3 cup sugar).