Double-fry, starch control, and a tiny sugar trick for that golden finish.

McDonald’s-Style Fries

Servings: 4

Preparation: 45m

Cooking: 15m

Skill Level: Precision on cut/thaw/temps

Ingredients:

1.2 kg (about 2.5 lb) Russet / Maris Piper potatoes — peeled for that classic look
Neutral frying oil (or mix oil + 1 tbsp beef tallow for authentic savoury note)
Fine salt + pinch of dextrose or sugar (optional; helps colour)

Cooking Steps:

Cut: 8–9 mm (~⅓ in) batons. Rinse until water runs clear. Soak 30–60 min (or overnight).

Blanch: Drain, pat dry. Fry at 160°C (320°F) 4–5 min until limp/pale. Remove, drain and chill (30 min) — this sets interior.

Finish: Heat oil to 190–195°C (375–385°F). Double-fry batches until golden (1.5–3 min). Drain, season immediately with salt (and a teeny pinch of sugar if you want the Mc golden hue).

Serve hot — don’t stack too high or they steam.

Rating