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I have eaten french fries from most popular fast food joints. McDonald's has been the best by far.

Crisp & crunchy on the outside yet moist inside, still maintaining the potato taste. Also it does not go soggy after taking it out of the deep-frier. I have tried my best to recreate what they do, I even went to great lengths to get their pre-fried fries from their outlet.

Anyone have any idea how to make this?

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3 Answers

up vote 19 down vote accepted

What you want is Kenji Lopez-Alt. Here.

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i agree - kenji not only tells you how to do it, he reverse-engineered WHY they are so singularly good, and explains it so it makes perfect sense. – franko Oct 24 '10 at 23:57
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I do not often say this about anyone. Kenji, however, truly is The Man. – daniel Oct 25 '10 at 1:54
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@daniel thanks for sharing. This is exactly what I needed. I read the article & was able to get it done in my kitchen today :) – Srikar Appal Oct 25 '10 at 13:42
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Care to explain this in a bit more detail? – Ivo Flipse Jan 18 '11 at 19:12
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Go to the link. It's all very, very well explained there. – daniel Jan 19 '11 at 13:56
up vote 5 down vote

The most detailed French fry investigation I have ever seen comes from the French Culinary Institute's Tech 'N Stuff Blog. You can read The Quest for French Fry Supremacy Part 1 and The Quest for French Fry Supremacy Part 2 for a complete overview not only of their technique but also of the hows and whys behind the decisions they made.

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The fries of McDonald are very dissimilar from the real French fries in my honest opinion. – Mien Feb 1 '11 at 17:59
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If you are care about aspects other than texture... You might be interested to know that McDonald's fries are beef flavoured.

In The book fast food nation it is pointed out that McDonald's fries distinctive flavour comes from the fact that they were cooked in 'beef tallow' (lard). In the 90s they stopped doing this and moved over to vegetable oil but started adding artificial flavourings to keep the lard flavour.

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