✔ Updated · thinner 1/4-inch cut, double-fry temps fixed + freeze step
These copycat McDonald's French fries are thin, salty and crisp on the outside with a soft, fluffy middle, like the ones from the McDonald's down the road.
At a glance
The one tip that matters: Fry twice: 325°F to cook the inside, then 375°F straight from the freezer to crisp the outside. Salt them the second they come out.
The trick is a sugar-water soak, a freeze and two fries at different temperatures.
Why You'll Love These Fries
- Thin and crisp, with that soft, steamy middle you get from a really fresh carton.
- Freezer-friendly: par-fry a big batch and finish a few handfuls whenever the craving hits.
- Cheap ingredients: potatoes, oil, a spoonful of sugar and salt.
What Makes McDonald's-Style Fries So Good?
It comes down to three things: a thin cut, a crisp shell with a soft middle, and salt that clings. McDonald's par-fries and freezes its potatoes before they reach the restaurant, then fries them again to order. This copycat-style recipe copies that two-stage approach at home.
A spoonful of beef tallow or shortening in the oil adds a richer, savory note, but plain canola oil works fine. I make these whenever we're having burgers at home, and they never last long.
Potatoes, Oil and Equipment
- Potatoes: russets. Their starchy, dry flesh fries up fluffy. Waxy potatoes like red or Yukon Gold stay dense.
- Oil: canola, peanut or vegetable oil, at least 2 to 3 inches deep in a heavy pot. Add the optional tallow or shortening for flavor.
- Thermometer: a clip-on or instant-read thermometer is the most useful tool here, because both fries depend on the right oil temperature.
- Cutter: a fry cutter gives even sticks fast, but a sharp knife and a steady hand get you there too.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Cut them thin. About 1/4 inch is the sweet spot. Thick-cut fries are lovely, but they won't give you that drive-thru shoestring crunch.
- Dry them like you mean it. My first homemade batch went limp and spat oil everywhere because I rushed this part. Now I roll the fries up in a towel and pat until they feel dry to the touch.
- Don't skip the freeze. Freezing the par-fried fries is how the fluffy middle and glassy shell happen. It also means you can make a big batch on Sunday and fry a few handfuls midweek.
- Watch the thermometer, not the clock. Small batches keep the oil near 325°F and 375°F. Crowd the pot and the temperature crashes, and you get greasy, pale fries.
- Salt immediately. Fine salt sticks to hot fries with a light film of oil. Wait a minute and it just bounces off, so have the bowl and salt ready before the second fry.
McDonald’s French Fries (Copycat)
4
servings20
minutes20
minutes330
kcal30
minutes1
hour10
minutesCopycat-style McDonald’s French fries: thin russet potato sticks soaked in lightly sweetened water, par-fried at 325°F, chilled or frozen, then fried again at 375°F until crisp and golden and salted the moment they come out of the oil.
Ingredients
- For the Soak
8 cups cold water
2 tablespoons granulated sugar (or 1 tablespoon light corn syrup)
1 tablespoon white vinegar
- For the Fries
2 pounds russet potatoes (about 4 medium), peeled
2 quarts canola or peanut oil, for frying
1/2 cup beef tallow or vegetable shortening (optional, for flavor)
1 teaspoon fine salt, for finishing
Directions
- Cut and Soak
- Peel the potatoes and cut them into long, thin sticks about 1/4 inch thick. A fry cutter makes this quick; a sharp chef’s knife works too. Drop the cut fries into a bowl of cold water as you go so they don’t brown.
- In a large bowl, stir the sugar and vinegar into 8 cups of cold water until dissolved. Drain the fries, add them to the sugar water and soak for 30 minutes, or up to 2 hours covered in the fridge.
- Drain the fries, rinse them once with cold water, then spread them on clean kitchen towels and pat them completely dry. Wet fries spit in hot oil and never get crisp.
- Fry Twice
- Heat the oil (plus the tallow or shortening, if using) in a large heavy pot or deep fryer to 325°F (165°C). Fry the potatoes in small batches for 3 to 4 minutes, until soft and limp but still pale. Lift them onto a wire rack set over a sheet pan.
- Spread the par-fried potatoes in a single layer and freeze for at least 1 hour, or chill them for 30 minutes if you’re short on time. Freezing gives the fluffiest middles and the crispest shells.
- Heat the oil to 375°F (190°C). Fry the potatoes straight from the freezer in small batches for 2 to 4 minutes, until golden and crisp.
- Drain the fries in a large bowl lined with paper towels for a few seconds, then remove the towels, sprinkle with fine salt and toss. Serve right away.
- Air Fryer Option
- After soaking and drying, toss the fries with 1 tablespoon of oil. Air fry in a single layer at 380°F for 15 to 20 minutes, shaking the basket every 5 minutes, until golden. Salt while hot.
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Make-Ahead, Storing and Reheating
- Freeze a batch: after the first fry and freeze, bag the fries and keep them frozen for up to 3 months. Fry straight from frozen at 375°F.
- Leftovers: cool, then refrigerate in an airtight container for up to 3 days.
- Reheat: bake at 400°F for 5 to 8 minutes or air fry at 375°F for 3 to 4 minutes. There's a full guide in how to reheat McDonald's fries.
What to Serve With Copycat McDonald’s Fries
Make it a full drive-thru night at home with a copycat Big Mac or McDonald's chicken nuggets, and set out a few of our McDonald's dipping sauces. If you like dipping fries in something sweet, a copycat Oreo McFlurry is a very good idea. For more, browse all our McDonald's copycat recipes.
Frequently Asked Questions
What potatoes are best for McDonald's-style fries?
Russet potatoes are the best choice at home. They are high in starch and low in moisture, so they fry up crisp outside and fluffy inside. Look for long, firm russets with no green patches, and cut them about 1/4 inch thick for that thin shoestring shape.
Why soak fries in sugar water?
Soaking rinses away surface starch so the fries don't stick together, and the small amount of sugar helps them turn evenly golden in the short second fry. A splash of vinegar helps the sticks hold their shape. Thirty minutes is enough, and up to 2 hours in the fridge is fine.
Why do you fry French fries twice?
The first fry at 325°F cooks the potato through without browning it. The second fry at 375°F, after the fries have cooled or frozen, crisps and colors the outside fast. One fry at a single temperature tends to give you fries that are either soggy or burnt.
Can I make these fries in an air fryer?
Yes. Soak and dry the fries, toss them with 1 tablespoon of oil and air fry in a single layer at 380°F for 15 to 20 minutes, shaking every 5 minutes. They come out a little less crisp than deep-fried, but they're still really good with plenty of salt.
How do I reheat leftover fries?
Skip the microwave, which makes them soggy. Spread the fries on a sheet pan and bake at 400°F for 5 to 8 minutes, or air fry at 375°F for 3 to 4 minutes, until hot and crisp again. Store leftovers in the fridge for up to 3 days.
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I would like to prepare in bulk and in advance McDonald’s French Fries using your recipe.
Kindly advise if I can refrigerate after Step 5 and continue 1- 3 days later with Step 6