McDonald Fries – The Simple Way to Get Restaurant‑Level Crispy Fries at Home

Ever wonder why McDonald fries taste so perfect? It’s not magic – it’s a mix of the right potato, a precise cut, and a two‑step cooking method. You can copy the whole process in your kitchen without fancy gear.

Pick the Right Potato

The classic choice is a high‑starch variety like Russet or Idaho. Those potatoes break down easily when boiled, giving a fluffy interior and a crisp shell. Peel them if you like the smooth look, but leaving the skin on adds a bit of earthiness – it’s up to you.

Cut the potatoes into 1/4‑inch sticks. Try to keep them as even as possible; uneven sticks cook at different speeds and ruin the texture. A simple kitchen slicer or a mandoline with a fry blade speeds up the job.

Two‑Step Cooking – The Secret Behind the Crunch

Step one is a quick blanch. Fill a pot with water, add a pinch of salt, and bring it to a boil. Drop the sticks in for 2‑3 minutes – just enough to soften the center without cooking them through. Drain and pat them dry with a clean kitchen towel. The drier they are, the crunchier they’ll get.

Step two is the real game changer: fry twice. Heat oil in a deep pan or fry‑er to about 300°F (150°C). Fry the blanched sticks for 3‑4 minutes until they look pale and start to firm up. Remove, let them rest for a minute, then crank the oil up to 375°F (190°C) and fry again for another 2‑3 minutes until they turn golden‑brown.

While the fries are in the second fry, season them immediately with a pinch of fine sea salt. The salt sticks better when the fries are still hot.

If you don’t have a deep‑fat fryer, a heavy‑bottomed pot works fine. Just keep an eye on the temperature – overheating oil can burn the fries and give a bitter taste.

For a healthier twist, you can bake the blanched sticks at 425°F (220°C) on a parchment sheet for about 20 minutes, then finish with a quick air‑fry for 2‑3 minutes. You won’t get the exact fast‑food crunch, but it’s close enough for a guilt‑free snack.

Now that you know the steps, you can experiment with seasonings. Some people add a dash of garlic powder, paprika, or even a sprinkle of parmesan after the second fry for extra flavor.

Serve the fries hot with your favorite dipping sauce – classic ketchup, mayo, or a quick spicy mayo made by mixing mayo with a splash of sriracha.

With these easy tips, you’ll be able to beat the drive‑through and enjoy McDonald‑style fries whenever you want. No secret menu, just a clear method and a bit of practice. Happy frying!