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How to make perfect, McDonald's quality fries at home

By Catholic Online (NEWS CONSORTIUM)
April 26th, 2012
Catholic Online (www.catholic.org)

Fast food magnate McDonald's may have an uneven quality when it comes to their many burgers, with some being better than others, but there's no arguing they make the best French fries around. Now - some master chefs have shared their secrets on how to make these delicious browned potatoes in the privacy of your own home! "Its preparation is a ritual to be followed religiously," Ray Kroc, one of the chain's founders writes.

LOS ANGELES, CA (Catholic Online) - "They are consistent," David Myers, chef/owner of Comme Ca in Los Angeles and Las Vegas says. "I can't imagine how many millions of dollars in research and development they have spent in order to achieve a perfect fry around the world."

Myers' restaurants serve classic French brasserie fare, cook hundreds of orders of "pommes frites" (French-fried potatoes) every week.

However - it must be noted that McDonald's French fries are shipped to outlets frozen. "We do all of ours fresh everyday," Myers says, who uses the same recipe at his restaurants and at home. Myers also uses the best Idaho russet potatoes, French sea salt, and super fresh cooking oil.

The secret in replicating McDonald's-style fry is in the advance preparation. The cut potatoes need to be soaked for at least two hours before cooking which pulls out excess starch and ensures the crispiest product.

He also recommends that, "you have plenty of paper towels, a lined sheet pan, and have your oil ready to go."

Better yet, you can cook your fries ahead of a dinner party and keep them in the refrigerator until you are ready to finish in hot oil just before serving. This way you get the most delicious, sizzling, salty, golden-brown fries every time.

Recipe for Perfect French Fries

Ingredients:

6 Idaho russet potatoes
Peanut oil
Sea salt (Myers prefers Sel Gris, a fine light grey French salt)

Peel and square off potato ends. Cut into 3/8" batons. Soak for two hours changing water after an hour. Dry thoroughly with paper towels. You then heat about an inch of oil, enough to cover potatoes in a large, heavy bottomed pot to 290 degrees.

Blanch potatoes gently for about two minutes until cooked through, but while they are still white. Place on a paper-towel lined sheet pan and cool in the refrigerator to stop cooking process.

Re-heat oil to 370 degrees. Cook fries until golden and crispy, about 3 to 4 minutes. If necessary, agitate gently with a spatula to prevent sticking. Remove from pan and toss with salt to taste (Myers doesn't blot but you can if you want less fat). Serve immediately. Recipe serves 4 to 6.

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