Homemade McDonald’s Fries

by Barry Lewis


1kg Russet potatoes (or similar)

2tbsp sugar

2 litres mixed oil – nut, canola & corn oil ideally

50g beef dripping / lard

1tsp salt (or more to taste)

McDonalds fries are something I’ve been asked to clone for Years, but not got round to making the video. I was lucky enough a few Years back to go to see how the potatoes are gathered for them in the UK & ask a few questions, using this info & some of my favourite methods of making chips, I managed to make something that was pretty much identical to the real thing! It takes some time, but it’s worth it!

First up, peel and slice the potatoes in to ¼ inch by ¼ inch sticks. Once you have done all of them place them in a tray and run under a tap with cold water to wash away the starch. When the water is clear add in the sugar to the tray and stir through until it dissolves. Place them in the fridge for an hour.

Meanwhile bring a large pan of water on to boil. When ready add the potatoes to the pan and cook over a low simmer until just starting to soften. This will give them a lovely centre, but don’t overdo it or they will break. Just soften them up, carefully remove, pat dry with kitchen towel, allow to cool to room temperature then put in the fridge for 30 minutes.

Whilst it’s chilling get the oil on, mix the oils together in a large saucepan / fryer and warm up. Test that it is hot by placing one potato in it from the fridge. You don’t want this too hot, you will have better control if you take your time, so if the potato just sizzles gently when it hits the oil that is fine. You want to fry the potatoes until they get a light coating on the outside – no golden colour, just a barely visible crispy edge. Once done, remove and repeat with remaining fries, then pat dry with kitchen towel and place in the fridge again to chill for at least 30 minutes.

Keep the oil warm, if it has got messy you can carefully pass the oil through a sieve and place back on the heat. Add the beef dripping to the oil for the final fry, add it carefully and it should melt through and dissolve quickly.

Fry the potatoes again in batches until lightly golden in colour, removing onto kitchen towel. Once all done add to a large mixing bowl and shake up in the salt to coat well. Serve whilst warm!