Easy, Homemade McDonald’s French Fries (Copycat Recipe)

There is truly nothing like the simple perfection of a hot, salty, crispy French fry.

I remember piling into the station wagon for road trips when my kids were little. The one thing that could quiet down all the backseat bickering was the sight of those Golden Arches on the horizon. It meant a happy meal was coming, but for me, it meant a carton of those iconic fries. They were a treat, a little taste of vacation before we even got to our destination.

For years, I tried to make perfect McDonald’s French Fries at home. I tried different potatoes, different oils, and different cooking times. They were good, but they never had that specific, satisfying flavor and that impossibly crisp texture I was craving. It felt like a piece of the puzzle was missing.

Then one day, I was reading an old community cookbook and came across a little note about how diners used to fry their potatoes. That’s when the lightbulb went off. The secret wasn’t just in the potato or the double frying method, it was in the fat. I started rendering my own beef tallow, and darlin’, that was it. That rich, savory flavor was the missing piece. Combined with a special soak and a finely ground seasoned salt, this recipe isn’t just a copycat. It’s an homage to that classic taste we all know and love, made even better right in your own kitchen.

Why This McDonald’s French Fries Recipe Works

There’s a reason McDonald’s fries are famous all over the world. That unique flavor and texture combination is a culinary icon. For a long time, the secret was beef tallow. Up until 1990, their fries were cooked in a blend that included beef tallow, which gave them an incredibly rich, savory flavor that vegetable oil just can’t replicate on its own.

When they switched to vegetable oil, they added “natural beef flavor” to try and mimic that original taste. My recipe for McDonald’s French Fries goes back to the roots. It works so well because we don’t just mimic the flavor, we build it from the ground up using high quality beef tallow. This gives the fries an authentic, deeply satisfying taste that will transport you right back to your childhood.

Beyond the fat, this recipe nails the texture by using a multi-step process that food scientists and professional chefs swear by. We start by soaking the cut potatoes in a sugar and corn syrup solution, which helps them get that beautiful golden brown color without burning. Then comes the crucial double fry. The first fry at a lower temperature cooks the potato through, making it fluffy on the inside. After a quick freeze to draw out moisture, the second fry at a high temperature creates that legendary crispy, crunchy exterior that stays crisp long after they come out of the oil. It’s a little more effort than just throwing frozen fries in the oven, but the payoff is enormous.

Ingredients for McDonald’s French Fries

The magic of this recipe is in using simple, quality ingredients and a specific technique. The real star here is the beef tallow, which gives our fries that unforgettable, classic flavor.

• 4 large Russet potatoes, about 2.5 to 3 pounds
• 8 cups water, for soaking
• 1/4 cup corn syrup
• 2 tablespoons granulated sugar
• 8 cups beef tallow, for frying (or enough for 3-4 inches in your pot)
• 2 teaspoons fine sea salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika

A note on the key ingredients:

Russet Potatoes: Please don’t substitute these! Russets are high in starch and low in moisture, which is the perfect combination for making fries that are fluffy inside and crispy outside. Waxy potatoes like red or Yukon Gold will give you a sad, limp result.

Beef Tallow: This is my secret weapon. You can render your own from beef suet (ask your butcher!) or purchase good quality, grass-fed beef tallow online or at specialty stores. It has a high smoke point and imparts a savory, rich flavor that is the absolute soul of this recipe. If you absolutely cannot use it, peanut oil is the next best choice, but the flavor will be different.

Corn Syrup and Sugar: This might seem odd, but this combination in the soaking water is crucial. It helps the fries achieve that uniform, beautiful golden color during frying and adds a very subtle sweetness that balances the salt and savory tallow. It mimics the blanching process used in commercial production.

Step-by-Step Instructions For Making McDonald’s French Fries

Follow these steps closely, and I promise you’ll have the best homemade fries of your life. Don’t skip the soaking or the freezing, as those are the keys to a perfect result! A deep fryer is wonderful here, but a heavy-bottomed Dutch oven with a candy or frying thermometer works just as well.

1. Prep the Potatoes: Wash and peel your Russet potatoes. Cut them into long, thin matchsticks, about 1/4-inch thick. A mandoline slicer with a fry attachment makes this job quick and ensures all your fries are uniform in size, which helps them cook evenly.
2. Soak and Blanch: In a large bowl, whisk together the 8 cups of water, corn syrup, and sugar until dissolved. Add the cut potatoes and let them soak for at least 30 minutes, or up to 2 hours in the refrigerator. This step draws out excess starch and helps with browning. After soaking, drain the potatoes well and pat them completely dry with paper towels. Moisture is the enemy of crispy fries!
3. The First Fry (Blanching Fry): In your deep fryer or large Dutch oven, heat the beef tallow to 325°F. Working in small batches to avoid overcrowding the pot, carefully add the dried potatoes and fry for 5 to 7 minutes. They should be soft and cooked through but still very pale. Do not let them brown. Use a spider strainer or slotted spoon to remove the fries and let them drain on a wire rack set over a baking sheet.
4. The Freeze: Let the blanched fries cool completely on the wire rack, about 20-30 minutes. Once cool, arrange them in a single layer on a baking sheet and place them in the freezer for at least 1 hour, or up to several weeks in a freezer-safe bag. This step is critical, it dehydrates the exterior of the fry, which is the secret to an extra-crispy finish.
5. The Second Fry (Finishing Fry): When you’re ready to eat, increase the temperature of your beef tallow to 375°F. Again, working in small batches, fry the frozen potatoes for 2 to 4 minutes, or until they are golden brown and wonderfully crisp.
6. Season Immediately: While the fries are frying, whisk together the fine sea salt, onion powder, garlic powder, and paprika in a small bowl. The moment the fries come out of the hot tallow, transfer them to a large bowl and immediately sprinkle generously with your seasoning mix. Toss well to coat every single fry. The hot oil is what makes the seasoning stick. Serve hot!

How To Serve McDonald’s French Fries

Once you’ve pulled these golden beauties from the fryer and tossed them with that savory salt, the fun really begins. Serving these McDonald’s French Fries hot and fresh is non-negotiable, but what you serve them with can be as classic or creative as you want it to be.

Of course, there’s the timeless approach. A little puddle of ketchup, maybe some mustard, or a creamy mayonnaise for dipping is all you really need to be transported. But we can do more than that, can’t we? Think of these fries as the perfect canvas for all sorts of deliciousness.

• Classic Dip Bar: Set out small bowls of classic condiments like ketchup, yellow mustard, and mayonnaise. Then add a few extras like a good quality barbecue sauce, honey mustard, or a Southern-style comeback sauce.
• Loaded “Animal Style”: Take inspiration from the West Coast and top a big platter of fries with melted American cheese, a pile of caramelized onions, and a drizzle of a Thousand Island-style sauce. It’s messy and absolutely heavenly.
• Chili Cheese Fries: A true comfort food champion. Ladle your favorite homemade or canned chili over the hot fries and finish with a generous blanket of shredded sharp cheddar cheese. A dollop of sour cream and some sliced jalapeños on top wouldn’t hurt, either.
• As the Perfect Side: These fries are the ultimate companion to a juicy homemade burger, a classic meatloaf, or a basket of crispy fried chicken. They elevate any simple main dish into a restaurant-worthy meal.

No matter how you serve them, do it with confidence. You just made legendary fries from scratch, and they deserve to be the star of the show. Put them in a big bowl right in the center of the table and watch them disappear.

How To Store & Reuse McDonald’s French Fries Leftovers

Now, in my house, having leftover fries is a rare occasion, but it can happen! The biggest mistake people make is storing them incorrectly or reheating them in the microwave, which leads to a sad, soggy mess. But with the right technique, you can revive your leftover McDonald’s French Fries and make them almost as good as new.

First things first, let’s talk storage. Proper storage is key to giving your fries a fighting chance for a crispy comeback. Don’t just leave them in the paper bag or carton.

• Cool Completely: Before you even think about putting them away, let the fries cool down to room temperature. Storing them while they’re still warm will create steam, which is the mortal enemy of crispiness.
• Use an Airtight Container: Transfer the cooled fries to an airtight container. You can line it with a paper towel to absorb any excess moisture or condensation.
• Refrigerate Promptly: Store the container in the refrigerator for up to two days. Any longer than that and they start to lose their texture for good.

When you’re ready to eat them, the reheating method is everything. Stay far away from the microwave! Your best bets are methods that use dry heat to drive off moisture and re-crisp the outside. The air fryer is my number one choice. Just a few minutes at around 375°F and they come out beautifully. You can also spread them on a baking sheet in a single layer and pop them into a 400°F oven or toaster oven for 5-10 minutes. For a quick stovetop method, heat a dry, non-stick skillet over medium-high heat and toss the fries for a few minutes until heated through and crisp again. If your leftover fries seem a little past their prime, you can chop them up and use them in a breakfast hash with some onions, peppers, and a fried egg on top. Delicious!

Substitutions & Variations For McDonald’s French Fries

While I believe this recipe is pretty close to perfect as is, I know every cook likes to put their own little spin on things. Whether you have dietary needs or just want to experiment with different flavors, there are plenty of ways to adapt this copycat McDonald’s French Fries recipe.

The core method of soaking, double frying, and freezing is what creates the signature texture, so I recommend sticking to that. However, the fat you use and the seasonings you choose are wonderful places to play around and make this recipe your own.

• For a Vegetarian Version: The beef tallow is key to the classic flavor, but if you need a vegetarian option, you can substitute it with a high-smoke-point vegetable oil. Peanut oil is the best choice for its neutral flavor and ability to get very hot, which produces a crispy fry. Refined coconut oil or canola oil would also work.
• Different Frying Fats: If you don’t have beef tallow but aren’t vegetarian, you could use lard for a different, but still delicious, savory flavor. A combination of lard and a neutral oil can also yield great results.
• Potato Swaps: While Russets are the gold standard, Idaho potatoes are a very close cousin and will work beautifully. Just be sure to avoid waxy potatoes like red bliss or new potatoes, as their low starch content will result in greasy, dense fries.
• Seasoning Variations: My seasoning blend is classic, but you can get creative! For a spicy kick, add a pinch of cayenne pepper. For a smoky flavor, use smoked paprika instead of regular. You could also toss the hot fries with some finely chopped fresh herbs like parsley and rosemary along with the salt, or even a little bit of truffle salt for a gourmet twist.

Feel free to experiment with these ideas. Cooking is all about making food that you and your family love, so don’t be afraid to try something new. You might just discover your new favorite way to make fries!

5 FAQs About McDonald’s French Fries

Here are some straightforward answers to the most common questions I receive about this copycat McDonald’s French Fries recipe.

Why are my homemade McDonald’s French Fries not crispy?

This is the most common frustration when making fries at home! If your fries are coming out limp or greasy, it’s almost always due to one of a few key issues in the process. First is the potato choice. Using a waxy potato instead of a starchy one like a Russet is a recipe for disappointment. Waxy potatoes have high moisture content and don’t develop a crispy exterior.

The second, and most critical, reason is skipping the double-fry and freeze method. The first fry at a lower temperature gently cooks the inside of the potato. The freezing step then draws a significant amount of moisture out of the potato’s surface. When you plunge that frozen fry into hot oil for the second fry, that dry surface immediately crisps up into a beautiful, sturdy crust. Finally, make sure your oil is at the right temperature for that second fry (375°F). If the oil isn’t hot enough, the fries will absorb it instead of crisping, leading to a greasy result. Overcrowding the pot can also cause the oil temperature to drop, so always fry in small batches.

What kind of potatoes are best for this McDonald’s French Fries recipe?

For this specific recipe, and really for any great French fry, the potato you choose is paramount. You absolutely want to use a high-starch, low-moisture potato. The undisputed king for this job is the Russet potato. Sometimes you’ll see them labeled as Idaho potatoes, which are just Russets grown in Idaho.

The science behind it is simple. The high starch content is what gives you that fluffy, floury, almost mashed-potato-like interior. When cooked, the starch granules swell and separate, creating a light texture. The low moisture content is equally important because less water means a crispier, crunchier exterior. A potato with a lot of water will essentially steam itself from the inside out, making it very difficult to get a truly crispy fry. Waxy potatoes, like red or Yukon Gold, have a lower starch content and hold their shape well, which is great for roasting or potato salads, but it results in a denser, sometimes waxy or greasy fry. So, stick with the humble Russet for perfect McDonald’s French Fries every time.

Can I make these copycat McDonald’s French Fries in an air fryer?

You can certainly adapt this recipe for an air fryer, and many people do for a healthier alternative. However, it’s important to set your expectations correctly. An air fryer is essentially a small convection oven, it circulates hot air to cook food. It will not produce the exact same texture as deep-frying in beef tallow. You will get a fry that is browned and somewhat crisp, but it won’t have that same shatteringly crisp shell and rich flavor.

To adapt the recipe, follow the steps for cutting and soaking the potatoes. After soaking, dry them thoroughly. Instead of blanching in oil, toss the potatoes with a tablespoon or two of a neutral high-heat oil. Then, you can try two methods. You can air fry them once at around 380°F for 15-20 minutes, shaking the basket halfway through. Or, to better mimic the double fry, you can air fry them at 350°F for about 10 minutes, remove them and let them cool (you can freeze them here too), and then finish them at 400°F for another 5-8 minutes until golden and crisp. You will still get a delicious homemade potato stick, but it will be a different experience than a true deep-fried McDonald’s French Fries copycat.

What is the secret ingredient in McDonald’s French Fries?

This is a fantastic question with a bit of history to it! For decades, the true “secret ingredient” was a blend of about 93% beef tallow and 7% cottonseed oil. This is what gave the fries their incredibly rich, meaty, and savory flavor that made them famous. People who remember the fries from before 1990 will tell you there was a distinct difference in taste. The tallow was the magic.

In the early 90s, due to public pressure regarding saturated fats, McDonald’s switched to 100% vegetable oil. To compensate for the lost flavor, they began adding what they list as “natural beef flavor” to the oil. This flavoring is derived from wheat and milk derivatives and is what gives the modern fries their signature taste. So, the secret in my recipe is that we go back to the original secret. We use real beef tallow. This isn’t an artificial flavoring, it’s the real deal, providing a depth of flavor that is simply unparalleled and truly captures the essence of those classic, old-school fries.

How do I get the salt to stick to my McDonald’s French Fries?

There’s nothing more disappointing than shaking salt all over your beautiful fries only to have it all fall to the bottom of the bowl. The trick is all about timing and the type of salt you use. The absolute most important rule is to season your fries the very second they come out of the hot oil. When they are still glistening with that fresh coating of hot tallow, the surface is perfectly primed for seasoning to adhere to it. If you wait even a minute or two, that oil will start to soak in and the surface will dry out, leaving nothing for the salt to cling to.

The second part of the secret is using a very fine-grained salt. In my recipe, I call for fine sea salt and grind it with the other seasonings. A fine grain provides more surface area and has a much better chance of sticking than coarse kosher salt or large salt flakes. Think about the salt that comes out of a shaker at a diner, it’s almost like a powder. This is why. So, the one-two punch is to use a fine salt mixture and apply it liberally the moment the fries are out of the fryer and in the bowl. A good toss will ensure every single fry gets a perfect, salty coating.

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