I’m going to stick my neck on the line here – McDonald’s fries are good. So good in fact that I just had to attempt to recreate them at home.
Fries just don’t get much better – crisp and fluffy with a big smack of salt. Not only do they retain their crispness for a commendable time after frying, they are heavenly moreish. For me, they are the perfect fries.
I am making a big distinction here between fries and chips – it is best not to get the two confused. Fries are the skinny ones, chips the fat. Fries are best with a burger and chips (especially triple cooked) best with a steak. Nothing will ever beat the satisfaction of tucking into a large bowl of chips. Sometimes; however, fries are the best option.
First and foremost, the star of the show – the potato. With a myriad of varieties on offer it is sometimes impossible to choose. But, of course, only certain varieties are perfectly suited to ‘chipping’. We need a potato which is widely available and has a fairly high dry matter content – meaning there is less moisture in the potato which may turn the fries limp! Maris Piper fit the bill. For those that are interested, The European Cultivated Potato Database is a fantastic online resource.
Now that we have the potato, it is all down to the cooking. Searching for those elusive McDonalds fries, it struck me, why not do as they do? A quick search and all questions were answered. Firstly this article, in part by a former McDonalds employee, explains the factory procedure the french fries go through before reaching the restaurant freezers. Daunting at first, until I found this little gem – an article by Serious Eats’ J. Kenji López-Alt. An amazing step by step guide on creating the perfect McDonalds french fries at home – if you haven’t already read, I urge you to.
The perfect fries, much like the perfect chips, is a three-step process. First the cut potato must be poached in water for 15 minutes at 76.5C – the perfect temperature to par-cook without breaking down the starches. After being dried, the chips are then fried at 182C for 50 seconds. I then froze the chips at this stage before the final frying. Before serving, fry at 190C for 3 ½ minutes, then drain and salt.
I am fortunate to have a Sous Vide Supreme in the cupboard to poach the chips at exactly 76.5C. However, I revert you to the Serious Eats article for a more conventional first step! Don’t scrimp with the salt (I doused mine in Himalayan pink salt) and you will have the perfect batch of french fries to savor.
Why not make a big batch to stage 2, freeze, then pull out the freezer for their final fry when required!
750g Maris Piper Potatoes, Peeled and Chipped
1) Store the fries in cold water between peeling and chipping. Poach fries in a water bath (loose) at 76.5C for 15 minutes. Remove and drain.
2) Pat the fries dry with kitchen towel before frying in vegetable oil at 182C for 50 seconds. Probably best to complete this stage in batches. Drain the fries.
3) Freeze the fries at this stage for use later. Alternatively, continue to the next step.
4) Fry in 190C oil for 3 ½ minutes, or until very lightly browned. Drain and season liberally with salt.