This isn't just a typical copycat recipe, it's the real burger-flippin' deal. These fries don't taste "kind of like" McDonald's French fries, they taste EXACTLY like McDonald's fries. The secret has to do with the seasoning they get doused in after they are fried, and luckily, it's nothing you can't easily procure. Here's how to make a batch of authentic McDonald's French Fries.
Chapters: Intro/Best Fries in The Game 0:00 Prepping Potatoes 1:32 Boiling the Potatoes 2:14 First Fry 3:06 Freezing the Fries 3:54 Secret Ingredient Revealed 4:20 Making McFlavor Dust 4:48 Making a Batch of McDonald's Fries 5:30 Scarfing the Fries Down/Ending 6:18
For Frozen Fries: 3 pounds of russet potatoes 8 cups water 2 TBL white vinegar 4 pinches of salt Peanut oil, for frying No-stick spray, as needed
McFlavor Dust: 4 TBL table salt 2 TBL MSG 1/2 tsp black pepper 1/4 tsp onion powder 2 tsp raw popcorn kernels, optional
For Frozen Fries: Peel and slice potatoes using a potato press using a 3/8 inch die. Place potatoes in a bowl of water to prevent browning. Place 8 cups of water in a 4-quart dutch oven and bring to a boil. Add vinegar and salt.
Cook two handfuls of potatoes at a time for 8 minutes. Don't crowd the pan! Drain potatoes on a towel-lined sheet pan. Allow to cool completely, at least an hour. Once cool, place potatoes in a bowl.
Drain the water out of the Dutch oven and fill it up 1/3 of the way with peanut oil. Bring to 350 degrees Fahrenheit. Fry potatoes one handful at a time for 90 seconds. Place on a sheet pan that you greased with no-stick spray. Repeat with the rest of the potatoes. Allow to cool, and then place the pan in the freezer overnight.
The next day, mix the potatoes up to break them apart from each other. Then, place them in zip-top bags, I dose them out in 6 oz. Servings. Place these bags in the freezer until ready to use.
For McFlacvor Dust: Place all ingredients in a small seasoning shaker. Mix to combine. You can also add a small number of raw popcorn kernels to keep it from clumping.
To Make McDonald's Fries, Deep Fry Method: Bring the same pot of oil to 350 degrees. Cook fries straight from the freezer for 90 seconds per 6 ounce serving. Drain on paper towels, place in a large bowl and sprinkle with seasoning. Toss to coat, and serve immedietly.
To Make McDonald's Fries, Air-Fried Method: Air-Fryers vary, but I place frozen fries on my air frying rack and slide it into my countertop oven and cook them as hot as the oven will go. In my case, it's 480 degrees with the convection fan on. It takes about five minutes for me, but it can take as much as 10 depending on your device. Place fries in bowl, season, toss, and serve.
MSG is sold in many grocery stores as "Accent." You can find it in the spice aisle. Or, you can buy a bunch on Amazon here: https://amzn.to/3I70fnz
I participate in Amazon Associates program. I earn a percentage of anything purchased from the links in this video description at no extra cost to you. Thanks!
AI Generated·May contain errors
Hey everybody, Hammy here, and McDonald's french fries.
Crispy, golden, and they have an unmistakable taste.
We can all agree that these are the best french fries in the game,
right? People like to say, I prefer In-N-Out, I prefer Burger King.
There's McDonald's french fries, and then there's the rest.
On YouTube and other places on the internet,
there are tons of copycat recipes to make McDonald's fries at home,
and guess what? Most of them SUUUUUCK!
like pan pizza people like to get fancy
and here's the thing McDonald's is
terrible for you they shove a bunch
of chemicals in their food to make it taste
good so you keep coming back the fries
are no different they do have kind of an
addictive quality don't they now there's
a secret ingredient that makes these
fries taste so good and we're gonna get to it
but just so you know it's an
ingredient that is kind of polarizing
so if you want to make them taste like it
and you don't like this ingredient,
you're just gonna have to make peace with it. There's no
getting around it. Now, for this recipe,
you can buy frozen french fries and then you can fry them
up the way you usually do and then sprinkle them
with our McFlavor dust. Or you can do what I do
and you can make a big batch of frozen fries
and then you can keep them in the freezer and then
anytime you want McDonald's fries, it's seconds away.
I'm using a method for frozen french fries
developed by Ethan Klopowski. I've heard that.
Anyway, it's foolproof. But if you do want to fast
forward to the secret ingredients.
The chapters are down below in the description. As far as fries
goes, it's russet potatoes all the way.
There's about three pounds here. Since these are McDonald's
fries, we're gonna peel them. Can I get this peel off in one go?
If I can, you gotta promise to like
the video. You owe me a like, Busta.
Place your taters in water so they don't brown. I'm going
for uniformity, so I'm gonna use this potato press
with the smallest die I own. I think it's three
eighths of an inch. See? Perfect.
You can freehand it if you want, but just make sure they're more
or less the same. Back in the water.
This method for frozen fries involves boiling the potatoes
first, then par-frying them.
For the boil, you will need two tablespoons of vinegar. Do not skip
this. It's not going to make your potatoes taste sour,
but it will keep them from falling apart
in water. All right, eight cups of water go into a nice big heavy pot.
Have a sheet pan lined with
the towel and your frying spider hanging around too.
Once the water is boiling, add the vinegar
and about four pinches of salt. Stir it in.
Add two spiderfuls of potatoes at a time and cook
them for exactly eight minutes. Do not crowd the pot.
They need room to cook. Once the time is up,
remove them from the pot and allow them to dry on the paper towels.
Repeat with your potatoes and
then let them cool completely.
All right, once they're cool, you're going to want to spray a
down with no stick spray. Trust me on this.
Now that same pot you were using, you can dump out
the water and then add vegetable or peanut oil to it.
Make sure it's not filled up more than halfway
and then place your cooked potatoes in a bowl for easy access.
Bring the oil up to 350 degrees.
This is what your frying station should look like.
Potatoes, hot oil, grease sheet. Let's go.
All right, carefully add one spider full of potatoes at a time
and then cook for exactly
90 seconds do not add more potatoes if you rush
this they will come out gross when the 90 seconds
is up carefully strain them
and add them to our greased sheet repeat the step with the rest of
your potatoes right believe it
or not these are going to go in the freezer for eight hours
bye bye when the time is up remove them
and then mix them up they shouldn't stick since there's
they have a small amount of oil on them that you can't really see
and that's good all right now
you can bag them up however you like.
I tend to measure out six ounce portions and then have
individual serving sizes,
but you can put them all in one big bag. It doesn't really matter.
What does matter is that you keep them
in the freezer until you're ready to use.
Now it's time for our secret ingredient,
MS. I hate to blow your mind here, but pretty much
everything you like eating from McDonald's fries
to Flaming Hot Cheetos is dusted with this stuff
right here. If you think you don't eat MSG,
I want you to go to your snack drawer right now
and I want you to read the ingredients.
If you see monosodium glutamate, guess what? You've
been eating it all this time. Make peace with it.
Just use it. I promise you'll love it.
To make the special fry dust, you'll need table salt.
Kosher is way too coarse here.
Black pepper, onion powder, and MSG.
Put all of these ingredients into a shaker jar. Now,
I also put some raw popcorn in there to keep it from clumping up,
but you can leave it out.
once everything's in close the lid and give it a light shake
and if you want you can slap a cool
label on it now that you know the secret
to McDonald's french fries why don't you hit the
subscribe button and hit the bell icon
because guess what there's other stuff you can do with
this cool stuff and i plan on showing it to you in future videos
and i don't want you to miss them
back to the recipe all right let's make a batch
of fries hot oil goes to 350 degrees you're gonna
want a drying rack paper towels
and a swole gengar you probably don't need the swole gengar all right
to your oil carefully add six ounces
of frozen fries straight from the freezer fry for 90 seconds
or until they look well perfect actually by the way you can
also air fry these and there's going
to be instructions to do that in the description let them drain
for a second or two then put them
in a large bowl and shake on that flavor dust a few shakes
then toss them kind of like you were
making buffalo wings all right
serve them up how do they taste
okay it's actually really uncanny
the way that we fried them the way
that we season them they taste i don't mean like they're kind of
like they taste exactly like McDonald's french fries i really want you
to try this because it is
crazy uncanny and now if you make a big batch you'll
be able to make them mcdonald's french
French fries are yummy!
