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McDonald's French Fries

By Todd Wilbur


Score: 4.68. Votes: 19
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They're the world's most famous French fries, responsible for one-third of all U.S. French fry sales, and many would say they're the best. These fried spud strips are so popular that Burger King even changed its own recipe to better compete with the secret formula from Mickey D's. One quarter of all meals served today in American restaurants come with fries; a fact that thrills restaurateurs since fries are the most profitable menu item in the food industry. Proper preparation steps were developed by McDonald's to minimize in-store preparation time, while producing a fry that is soft on the inside and crispy on the outside. Our clone requires a two-step frying process to replicate the same qualities: the fries are par-fried, frozen, then fried once more to crispy just before serving. Be sure to use a slicer to cut the fries for a consistent thickness (1/4-inch is perfect) and for a cooking result that will make them just like the real thing. As for the rumor that you must soak the fries in sugar water to help them turn golden brown, I also found that not to be necessary. If the potatoes have properly developed they contain enough sugar on their own to make a good clone with great color.

Source: Even More Top Secret Recipes by Todd Wilbur.

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  • 2 large russet potatoes
  • 1 48-ounce can shortening
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Reviews
Average rating:

Score: 4.68. Votes: 19
Rating of votes (19)
5
 
 
16 customers
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1 customers
3
 
 
1 customers
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1 customers
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0 customers
 
priyanka
Jul 6, 2016, 22:00

Tasty recipe

Brandon
Aug 27, 2015, 22:00

Tastes just like Mcdonald's, but crisper. Look great too.