Fries

Name: Fries
Prep time: 55 min
Cook time: 12 min
Yield: 4 to 6 servings
Cuisine: Down Town Classics
Ingredients: Russet Potatoes — 4; Warm Water — 1000 ml; White Sugar — 1 tbsp; White Corn Syrup — 1 tbsp; Beef Tallow — 1200 g; Vegetable Oil — 100 ml; Salt — To taste

These authentic original formula McDonald's fries feature russet potatoes cut into precise batons, soaked in a lightly sweetened water bath, and double-fried in pure beef tallow blended with vegetable oil. Delivering an incredible golden crispness and an iconic, deeply savoury flavour, these legendary vintage fries recreate the unmatched taste of fast-food history right at home.

Cuisines

Cooking Instructions

Preparation: 55 minutes
Cooking: 12 minutes

Servings: 4 to 6

Notes:

Rinsing the cut russet potatoes repeatedly in cool water removes excess surface starch, which is essential for achieving ultra-crispy french fries.

Soaking the potato strips in a warm water bath mixed with white sugar and white corn syrup for 30 minutes in the fridge helps mimic the authentic taste and browning characteristics of the original formula.

The secret to the legendary vintage flavour is Formula 47, which uses a blend of approximately 93 percent rendered beef tallow and 7 percent vegetable oil for frying.

Par-frying the dried potato batons for 1½ to 2 minutes followed by a brief chill in the fridge ensures the interior remains fluffy while the exterior crisps up perfectly during the final fry.

Finish the hot, freshly cooked fries by tossing them generously with fine salt immediately after removing them from the hot tallow blend.

Prep Potatoes
Peel russet potatoes and cut them into uniform 6 mm by 6 mm strips, about 10 cm to 15 cm long, then rinse thoroughly in cool water until the water runs clear.

Soak Potatoes
Mix hot water, white sugar, and white corn syrup in a bowl until dissolved, add the potato strips, and chill in the refrigerator for 30 minutes.

Dry Potatoes
Remove the potatoes from the sweet water bath, place them onto paper towels, and pat completely dry.

Par-Fry
Heat a blend of beef tallow and vegetable oil in a deep fryer to 190°C, par-fry the potato strips for 1½ to 2 minutes, drain on a paper-lined sheet pan, and chill in the fridge for 8 to 10 minutes.

Final Fry and Season
Return the oil to 190°C, fry the chilled potatoes for 8 to 10 minutes until golden brown and crispy, transfer to a bowl, toss with salt immediately, and serve.