Why I Break My Own Rules for McDonald’s Fries

So here’s the weird truth. I bake my own fries at home all the time. Sweet potatoes, backyard Yukon golds, you name it. But I still find myself craving McDonald’s fries at 2 a.m. when I’ve had a rough day. What is that, really? I finally realized it isn’t just the salt or the crunch. It’s the smell—frying in that specific blend of canola oil, salt, and some secret flavor. It’s the way they hit your nose the moment you open the bag. That metallic sparkle of the thin, perfectly cooked skin—crisp but not overly greasy. It’s a feeling you get from eating them. No other fry has that specific oily, salty bite that makes you forget you’re eating fast food. Maybe I’ll keep trying to make my own, but those fries aren’t replaceable. And honestly? I kind of like it that way.

Classic French Fries

This dish involves cutting potatoes into thin sticks, soaking them to remove excess starch, and then deep-frying in hot oil until crisp. The final result is golden-brown fries with a crispy exterior and tender interior, exhibiting a matte sheen with a hint of salt and a savory aroma.

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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: French

Calories: 312

Ingredients Equipment Method

Ingredients

  

• 4 large russet potatoes peeled and cut into strips
• 4 cups cold water for soaking
• 1 tsp salt for soaking water
• 4 cups vegetable oil for frying
• to taste salt for seasoning after frying

Equipment

• Chef’s knife
• Large Bowl
• Peeler
• Dutch oven or deep-fryer
• Slotted spoon
• Paper towels

Method

 

1. Use a chef’s knife to peel the potatoes, then cut each into uniform thin sticks about 1/4 inch thick. Place cut potatoes in a large bowl of cold water with 1 teaspoon of salt and soak for at least 30 minutes to remove excess starch.
   4 large russet potatoes, 4 cups cold water, 1 tsp salt
2. Drain the soaked potatoes and pat them completely dry with paper towels to ensure minimal oil splatter during frying. Preheat a Dutch oven or deep-fryer to 300°F (150°C).
   4 large russet potatoes
3. Carefully add the prepared potato sticks into the hot oil, working in batches if necessary. Fry for about 4-5 minutes until they are soft but not browned, then remove and drain on paper towels. This first fry helps cook the interior.
4. Increase the oil temperature to 375°F (190°C). Return the fries to the hot oil and fry for an additional 2-3 minutes until they turn golden brown and crispy, with a puffed appearance and a crunching sound when tested. Remove with a slotted spoon and drain on fresh paper towels.
5. Transfer the fries to a bowl, season immediately with salt to taste, and gently toss to coat. Serve hot with your preferred dipping sauces.
   to taste salt

Some recipes you chase forever. Others you accept for what they are. And McDonald’s fries? They’re stubborn little reminders that sometimes, the perfect snack doesn’t need reinventing. Just a bag and a secret sauce of memory.