Learn how to make crispy, golden fries that mimic the classic McDonald’s texture and flavor at home. This straightforward double-fry method gives you a fluffy interior and a crunchy exterior — with an optional seasoning trick to recreate that familiar fast-food taste.
Ingredients
- 4 large Russet potatoes (about 2 lb / 900 g)
- Cold water (enough to cover)
- 1–2 tbsp white vinegar (optional, keeps color)
- 2 tsp granulated sugar or 1 tsp dextrose (optional, for color & slight sweetness)
- About 2–3 cups neutral frying oil (canola, peanut, or vegetable) — enough for 2–3 inches in a pot or your fryer capacity
- 1–1½ tsp kosher salt (or to taste)
- Optional for authentic flavor: 1/8–1/4 tsp beef bouillon powder OR 1/4 tsp onion powder + 1/8 tsp garlic powder (use vegetarian bouillon to keep it meat-free)
Instructions
- Prep the potatoes: Wash and peel the Russets. Cut into 1/4″–3/8″ (6–9 mm) sticks for classic fast-food fries. Keep sizes uniform for even cooking.
- Soak to remove starch: Place cut fries in a large bowl of cold water. Add the sugar (or dextrose) and vinegar if using. Soak at least 30 minutes, or up to 2 hours in the fridge. This removes surface starch and helps crispness.
- Rinse and dry: Drain the soaking water, rinse the fries until the water runs clearer, then spread on clean kitchen towels or paper towels and pat completely dry. Moisture will cause oil sputter and soft fries.
- First fry — blanch (low temp): Heat oil in a deep pot or fryer to 300–320°F (150–160°C). Working in small batches, fry the potatoes 3–5 minutes until they’re pale and slightly tender but not browned. Remove with a slotted spoon and drain on a rack or paper towels. Let cool (10–20 minutes). For best results, chill the blanched fries 15–30 minutes — you can also freeze them for later use.
- Second fry — crisp (hot oil): Increase oil temperature to 375–400°F (190–205°C). Fry the blanched fries in small batches 2–4 minutes until golden brown and crisp. Avoid overcrowding the pot which drops temperature and yields soggy fries.
- Drain and season: Remove fries, drain briefly on a rack or paper towels, and while still hot toss with salt and any optional seasoning (beef bouillon powder or onion/garlic powders) to taste. Serve immediately for best texture.
Tips & Notes
– Uniform cuts and thorough drying are the most important steps for consistent crispness.
– If you want an even more McDonald’s-like finish, a very light dusting of cornstarch (1 tsp per 2 potatoes) before the first fry can help — toss the dry fries briefly to coat and shake off excess.
– Use a thermometer to maintain oil temperature. Lower temps during the second fry make greasy fries; too-hot oil will brown exterior before the inside cooks.
– Leftovers lose crispness quickly. Re-crisp in a 425°F (220°C) oven or a skillet for a few minutes — avoid microwaving.
– Nutritional content varies; frying adds significant calories compared to baking. For a lower-fat option, bake at 425°F (220°C) after soaking and drying, drizzle lightly with oil, and flip halfway.