How to Make McDonald’s Fries
- 2 Idaho Russet Potatoes
- 1 ½ Cups of Water
- ¼ Cup of Corn Syrup
- 6 Cups of Peanut Oil
- ¼ Cup of Beer Lard
- 2 Teaspoons of Salt – or to taste
- ¼ Teaspoon Beef Bouillon Granules (optional ingredient)
Preparing the Fries
- Peel and cut the potatoes, julienne style or into shoestring french fries. To get this look, they should be ¼-inch by ¼-inch thick and roughly 4 to 6 inches long.
- Combine corn syrup and water in a large bowl and mix it thoroughly or until the corn syrup is evenly combined. Add the fries to the solution and put the bowl in the refrigerator for 30 minutes.
- In the meantime, heat up the peanut oil in a heavy-bottomed pot or a deep fryer until it reaches 375ºF.
- After 30 minutes have passed, remove the fries from the solution and pat them dry. Add them to the oil and fry them for 1 to 1 ½ minute – a partial fry. This should turn them a light golden brown color. Remove them and place them on a plate lined with a paper towel. Put them back in the fridge for 10 to 15 minutes.
- While they cool, add the beer lard to the peanut oil. Heat the oil until it reaches 400ºF. Add the fries back into the oil and fry them for 5 to 7 minutes or until they are golden brown in color. Drain the fries and place them in a bowl, where you can generously sprinkle them with salt and toss them so they are evenly coated.
For best results from your homemade McDonald’s fries, serve them immediately.