Crack the Perfect Homemade McDonald’s Fries – Crispy & Irresistible!

Bring the Fast-Food Fun to Your Kitchen

Hey there, fry fanatic! Ever wish you could replicate that golden, crispy magic of McDonald’s fries right in your own kitchen? Well, now you can, and trust me, it’s easier than ever. These homemade fries boast a fluffy interior paired with a punchy, crunchy exterior—so addictive, you’ll want to make them all the time. Plus, they smell like a cafe brimming with warm, savory goodness! And between you and me, they’re way more satisfying than store-bought, especially when you get to dip them into your favorite sauces. Who’s up for a quick fry-session? With simple pantry staples, you’ll have restaurant-style fries in a flash—no fancy equipment required. Ready to level up your snack game? While you’re at it, why not whip up a zesty homemade ketchup or spicy mayo to dip your creation? Let’s get those potatoes popping!

Homemade Crispy Fries

These homemade fries are made by double-frying potato wedges until golden and crispy, resulting in a fluffy interior and a crunchy exterior. The process involves peeling and cutting potatoes, soaking them to remove excess starch, and frying in oil to achieve a perfect texture and appearance.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 312

Ingredients Equipment Method

Ingredients

  

• 4 large Russet potatoes peel before cutting
• 4 cups vegetable oil for frying
• 1 tsp salt for seasoning

Equipment

• Chef's Knife
• Deep Fryer or Large Saucepan
• Slotted Spoon
• Cutting Board
• Paper towels

Method

 

1. Peel the potatoes and cut them into evenly sized strips, about ¼ inch thick, using a sharp chef's knife and cutting board.
   
2. Place the cut potato strips into a large bowl of cold water and soak for at least 30 minutes to remove excess starch, which helps achieve crispiness.
   
3. Drain the potatoes thoroughly and dry them completely with paper towels or a clean kitchen towel to prevent oil splatters during frying.
   
4. Heat the vegetable oil in a deep fryer or large saucepan to 325°F (163°C). Use a thermometer to monitor temperature.
   
5. Fry the potato strips in batches for 3-4 minutes until they are soft and lightly golden, then remove them with a slotted spoon and drain on paper towels. Allow to cool for at least 10 minutes.
   
6. Increase the oil temperature to 375°F (191°C). Once hot, fry the cooled potato batches again for 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon, drain excess oil, and immediately sprinkle with salt before serving.
   

You’re all set to make your own batch of irresistible, crispy fries—homemade just the way you like them! Serve these alongside a fresh salad or a juicy burger for the perfect combo. Tip: double-fry for extra crunch—trust me, it’s worth it! Don’t forget to share your fry pics and tell me your favorite dip! Happy frying, friend!