McDonald's French Fries - Copycat Recipe (2024)

by Stephanie on February 11, 2020 (Updated November 25, 2023)53*This post may contain affiliate links. Read more »

Learn how to make McDonald’s classic French Fry recipe at home! (And exactly how the restaurant does it!) These fries are golden and crispy on the outside, and soft on the inside!

There are few secret steps to this recipe: Learn how and why yousoak French Fries in a cold brine of sugar water before youdouble fry them.

You might wonder why anyone would want to go through the trouble of making McDonald’s beloved French Fry recipe at home, which you can just buy some from the dollar menu.

Well, believe it or not, there are 19 ingredients in McDonald’s french fry recipe. One of which is a silicone component used to make silly putty.

(I know. I want my brain to forget that fact too.) 😑

It certainly makes a good argument for making their beloved french fries at home, doesn’t it?

But first, let’s learn a little more about what goes into their process:

What Kind of Potatoes Does McDonald’s Use For French Fries?

McDonald’s uses a variety of non-GMO Russet potatoes, (Ranger Russet, Umatilla Russet, & Russet Burbank) along with Shepody potatoes to make their French Fries.

What Kind of Oil Do They Use?

McDonald’s uses 4 different kinds of oil to make their French Fries: Soybean, hydrogenated soybean, canola and corn.

For this homemade version, we will use vegetable and/or canola oil for the first round of frying. Then we’ll add some vegetable shortening to the mix for the second round of frying.

How McDonald’s Makes Their French Fries

  1. The potatoes are washed and peeled by machines.
  2. Workers hand-cut any imperfections off the potatoes.
  3. The fries shoot through a tube at about 75 MPH through cutting machines.
  4. Optical strips look at every single fry and remove any with a fault.
  5. They are blanched in precisely maintained 170° water for about 15 minutes to allow for a soft interior.
  6. The fries are completely dried.
  7. They are then quickly fried for the 1st time at 400° F.
  8. From here, they go into a freezer at 10°F.
  9. Once frozen, they are shipped to restaurants.
  10. Once at the restaurant, they are fried for a second time, salted, and served.

Fun Fact: McDonald’s goes through 3.5 billion pounds of French Fries every year globally.

To see a video of this process, check out this 2-minute video.

How to Make McDonald’s French Fries at Home:

We don’t have quite the technology that McDonald’s has with its fancy machines, but if you’d like to save time, I recommend this french fry cutter. Of course, you can always just use a knife.

Note: See the recipe card at the bottom of this post for full ingredient amounts.

Create a brine using a combination of cold water, corn syrup, salt, and white vinegar.

Slice the potatoes into stringsjustunder 1/2 inch thick. Drop into the brine.

McDonald's French Fries - Copycat Recipe (2)

Cover and refrigerate for 2 hours or as long as overnight.

Drain, rise twice with cold water, then pat them completely dry.

McDonald's French Fries - Copycat Recipe (3)

Fry in batches at 300°F for about 5 minutes. Remove and set aside on a paper towel.

They will be very soft. (This is a good thing.)

McDonald's French Fries - Copycat Recipe (4)

Add vegetable shortening to the oil. Increase heat to 400°F and fry again until the fries are crisp and golden brown. Remove and let drain on paper towels.

Season immediately with salt and serve!

McDonald's French Fries - Copycat Recipe (5)

Why Soak the Potatoes in a Cold Brine?

Soaking potatoes incold water helps get rid of the starch, which makes them crispier. The sugar in the brine prevents them from soaking up too much oil when fried, which also makes them crisp.

Soak them for at least 2 hours, or as long as overnight. The longer you can soak them, the better. Store them in the fridge while they soak.

Why Double Fry French Fries?

Frying potatoestwiceis the best way to obtain the crispiest result.

The first round of frying cooks and softens the middle of the potato, while the second round crisps up the outside.

How To Store and Reheat Leftovers

Refrigerating:

  • Let any leftover fries cool completely and store them in a Freezer bag in the fridge, removing as much air from the bag as possible.
  • To reheat, bake at 350° F for about 10 minutes. They reheat very well.

Freezing:

  • Flash freeze them on a baking sheet or plate until solid, 1 houror so.
  • Store them in a freezer Ziploc bag in the freezer until ready to eat!
  • Reheat in a preheated 350° F oven until warm and crisp, about 15minutes or so.

Make-Ahead Method

  • Soak the fries as instructed, dry them completely. Fry them in batches at 360° for 5 minutes. Place on a paper towel.
  • Transfer to a plate/tray and flash freezethem for 40 minutes.
  • Transfer to them to a freezer bag and freeze them for up to 3 months.
  • When ready to serve, remove them from the freezer and fry them in batches at 400° until golden brown, about 5 minutes.
  • Transfer to paper towels and season them immediately with salt.

Tools for Making McDonald’s French Fries

(Amazon affiliate links)- Check out all of my kitchen essentials here.

McDonald's French Fries - Copycat Recipe (6)

Try These Next

Onion Rings
Popcorn Chicken
Fried Shrimp

Perfect Fried Pickles
French Fry Seasoning
Baked Potato Slices

Get My Free Meal Plan

I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!

And follow me on Facebook,Instagram, andPinterest!

McDonald's French Fries - Copycat Recipe

Prep Time: 30 minutes minutes

Cook Time: 12 minutes minutes

Soaking Time: 2 hours hours

Total Time: 2 hours hours 42 minutes minutes

5 from 6 ratings

Servings: 4

Tap or hover to scale

Print recipe Pin Recipe Leave a Review

Learn how to make McDonald's classic French Fry recipe at home! (And exactly how the restaurant does it!) These fries are golden and crispy on the outside, and soft on the inside!

Ingredients

Brine

  • 8 cups cold water
  • ½ cup corn syrup, (can sub 1/3 cup sugar)
  • 3 tablespoons salt
  • 1 teaspoon white vinegar

Fries

  • 6 large Russet potatoes, About 4.5 pounds
  • 1 quart vegetable oil
  • ½ cup vegetable shortening
  • Salt, for seasoning

Instructions

  • Combine the brine ingredients and set aside.

  • Peel and rinse that potatoes.

  • Slice them into strings just under ½ inch. (A french fry potato cutter makes this easy.)

  • Place them in the cold brine as you slice them. Ensure the potatoes are completely submerged. Add more cold water if needed.

  • Cover and place the brine in the fridge for 2 hours or overnight.

  • Drain and rinse them twice with cold water. Pat them completely dry.

  • Preheat oil to 300 degrees. (A dutch oven and oil thermometer is very helpful.)

  • Fry the potatoes in batches for about 5 minutes. Remove with a slotted spoon and place on a paper towels. They will be very soft. (This is a good thing.)

  • Add the vegetable shortening and increase the heat to 400 degrees. Fry in batches again until golden brown. (It’s hard to be patient during this part.)

  • Remove and place on paper towels. Season with salt right away and serve!

Notes

How To Store and Reheat Leftovers

Refrigerating:

  • Let any leftover fries cool completely and store them in a Freezer bag in the fridge, removing as much air from the bag as possible.
  • To reheat, bake at 350° F for about 10 minutes. They reheat very well.

Freezing:

  • Flash freeze them on a baking sheet or plate until solid, 1 houror so.
  • Store them in a freezer Ziploc bag in the freezer until ready to eat!
  • Reheat in a preheated 350° F oven until warm and crisp, about 15minutes or so.

Make-Ahead Method

  • Soak the fries as instructed, dry them completely. Fry them in batches at 360° for 5 minutes. Place on a paper towel.
  • Transfer to a plate/tray and flash freezethem for 40 minutes.
  • Transfer to them to a freezer bag and freeze them for up to 3 months.
  • When ready to serve, remove them from the freezer and fry them in batches at 400° until golden brown, about 5 minutes.
  • Transfer to paper towels and season them immediately with salt.

Be sure to try my French Fry Seasoning Recipe next!

Nutrition

Calories: 379kcal, Carbohydrates: 58g, Protein: 7g, Fat: 15g, Saturated Fat: 10g, Sodium: 452mg, Potassium: 1332mg, Fiber: 4g, Sugar: 2g, Vitamin C: 18mg, Calcium: 42mg, Iron: 3mg

Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!

Course: Appetizer, Side Dish

Cuisine: American

Author: Stephanie

McDonald's French Fries - Copycat Recipe (2024)

FAQs

What are the 14 ingredients in McDonald's fries? ›

Ingredients: Potatoes, Vegetable Oil (canola Oil, Corn Oil, Soybean Oil, Hydrogenated Soybean Oil, Natural Beef Flavor [wheat And Milk Derivatives]*), Dextrose, Sodium Acid Pyrophosphate (maintain Color), Salt. *natural Beef Flavor Contains Hydrolyzed Wheat And Hydrolyzed Milk As Starting Ingredients.

What is the potato Mcdonalds use for their french fries ___________________? ›

Our World Famous Fries® are made from quality potatoes, including Russet Burbank, Ranger Russet, Umatilla Russet and the Shepody. The suppliers we work with first peel, cut and blanche the potatoes.

How many ingredients does it take to make McDonald's fries? ›

There are really 19 ingredients. In addition to different oils, the list includes several chemicals that perform various functions, including ones that adds flavor, an anti-foaming agent that keeps oil from splattering, another aimed at keeping “the potatoes from going gray” and preservatives, Imahara explains.

What is the secret to the taste of McDonald's french fries? ›

“When our suppliers partially fry our cut potatoes, they use an oil blend that contains beef flavouring,” McDonald's website said. “This ensures the great-tasting and recognisable flavour we all love from our World Famous Fries.

How are McDonald's fries made? ›

What are McDonald's french fries made of? Fresh potatoes are washed, peeled, cut, and blanched to make McDonald's fries, according to a video from the company. The factory they're made in also adds chemicals to keep the potatoes a uniform light yellow color (but no, that's not behind their addictive flavor).

Why do McDonald's fries last so long? ›

Dextrose. Dextrose is a type of sugar that is very similar to glucose — meaning it's often used to replenish energy in the body. It's used in a lot of processed foods to extend shelf life. McDonald's also uses it to ensure the fries have a consistent color no matter what potato they use or what season we're in.

Where do McDonald's get their fries from? ›

100 Circle Farms grows potatoes in circles so big they're visible from space. Then our trusted processor, Lamb Weston, cuts them into fries at 70 miles per hour.

Does McDonald's use sugar in their fries? ›

The dextrose, a natural form of sugar, is to help achieve a uniform golden color and the sodium acid pyrophosphate prevents the potatoes from turning grayish after they are cooked, according to McDonald's. Fear said these ingredients are of no health concern.

What is the antifoam in McDonald's fries? ›

Dimethylpolysiloxane:

From the official website of Mcdonalds' Gulf region, we can know, dimethylpolysiloxane is a food-grade additive acts as an anti-foaming agent to protect their crew from excessive foaming, splashing, or bubbling, which occurs when food is added to very hot oil.

What is the coating on McDonald's fries? ›

There's a reason they look just like the commercials

After the fries are cut, they get covered in sugar so they are all the same color. Then, they're coated in sodium acid pyrophosphate to keep them from turning gray when frozen.

What is McDonald's secret item? ›

The secretest most secret of secret secret menu item at McDonald's is Big Mac Hash. Big Mac Hash is made with hash browns, which are only served in the morning, and Big Macs, which are served when breakfast is over. This means you can only get it within a very narrow window of time.

Why does McDonald's soak their fries in sugar? ›

At the beginning of the potato season, when we're using newer potatoes, the naturally-occurring sugar content is very low and we do need to add a small amount of sugar dextrose to our fries to ensure they maintain that golden colour.

When did McDonald's stop using beef tallow? ›

In 1990, the company announced that they would replace the beef tallow with 100 percent vegetable oil. After the announcement, McDonald's stock fell 8.3 percent. The new fry didn't stack up. As it turns out, the beef tallow had added more than just cholesterol to the signature french fry.

References

Top Articles
Latest Posts
Article information

Author: Barbera Armstrong

Last Updated:

Views: 6151

Rating: 4.9 / 5 (79 voted)

Reviews: 94% of readers found this page helpful

Author information

Name: Barbera Armstrong

Birthday: 1992-09-12

Address: Suite 993 99852 Daugherty Causeway, Ritchiehaven, VT 49630

Phone: +5026838435397

Job: National Engineer

Hobby: Listening to music, Board games, Photography, Ice skating, LARPing, Kite flying, Rugby

Introduction: My name is Barbera Armstrong, I am a lovely, delightful, cooperative, funny, enchanting, vivacious, tender person who loves writing and wants to share my knowledge and understanding with you.