To make copycat McDonald's french fries, soak julienned russet potatoes in a mixture of 1/4 cup corn syrup and 1 1/2 cups water for 30 minutes in the refrigerator, heat peanut oil to 375 degrees Fahrenheit, drain the potatoes and pat dry, partially fry the potatoes for about 1 1/2 minutes, chill the fries for 10 minutes, and finish them up by frying for another five to seven minutes. The multi-step process creates the right crispy exterior and fluffy interior.Continue Reading
For best results, use french fries that are cut to 1/4 inch by 1/4 inch by 4 to 6 inches long. Use a heavy-bottomed pot with enough room for the fries to move around while frying or a deep fryer. Two large russet potatoes make enough french fries to require about 6 cups of peanut oil if they are all cooked at once. During the first fry, remove the potatoes just when they start to turn brown, usually between one minute and 1 1/2 minutes.
After the first fry, drain the french fries on paper towels to remove extra oil, and then immediately place the french fries in the refrigerator. For extra flavor, add 1/4 cup of beef fat to the peanut oil while the fries are chilling, and increase the oil to 400 degrees Fahrenheit at this point for extra crispy fries.Learn more about Cooking