Copycat McDonald’s Fries Recipe

Few fast-food icons are as instantly craveable as a red box of McDonald’s fries. That perfectly salty crunch, the tender center, the way they stay crisp just long enough for one more bite. If you’ve ever dreamed of recreating that magic at home, this copycat McDonald’s Fries recipe is your golden ticket.

With just the right balance of science and simplicity, this homemade version captures everything you love about the original. We’re talking golden exteriors, fluffy interiors, and that signature savory aroma. Ready to fry up something nostalgic?

How to make Copycat McDonald’s Fries

The trick to achieving that signature McDonald’s flavor lies in the prep. First, the potatoes get a quick sugar soak to lock in color and crunch. Then they’re twice fried, just like the pros do. A touch of beefy seasoning takes it over the top.

Whether you’re serving them as a side or the main attraction, this method is a game changer.

Ingredients, Tools, Instructions, and Tips

Prep Time: 1 hour (including soak and freeze)
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Yield: 4 servings
Calories: About 320 per serving

Ingredients

• 4 large Russet potatoes
• 2 tablespoons white vinegar
• 2 tablespoons granulated sugar
• 1 tablespoon kosher salt (plus more for sprinkling)
• 1 teaspoon beef bouillon powder or “natural beef flavor” (optional but adds authenticity)
• Neutral oil for frying (canola, sunflower, or peanut)
• Cold water and ice

Tools

• Vegetable peeler
• Large mixing bowl
• Colander
• Paper towels
• Baking sheet
• Large heavy-bottomed pot or deep fryer
• Slotted spoon or frying spider
• Thermometer
• Cooling rack

Instructions

1. Prep the potatoes: Peel and slice the potatoes into thin shoestring fries (about ¼ inch thick). Rinse them in cold water until the water runs mostly clear.
2. Soak and sweeten: Fill a bowl with cold water, add ice, vinegar, sugar, and salt. Soak the fries for at least 30 minutes to remove excess starch and lightly season.
3. Blanch: Bring a pot of water to a low boil, add the fries, and parboil them for 3 minutes. Drain carefully, then spread them out on a towel to dry.
4. Freeze: Arrange the blanched fries in a single layer on a baking sheet and freeze for 30 to 60 minutes. This helps firm them up and improves texture when frying.
5. First fry: Heat your oil to 300°F (150°C). Fry the frozen fries in batches for about 3 to 4 minutes until they’re pale and floppy. Do not brown yet. Let them drain on a rack or paper towels.
6. Second fry: Increase oil temp to 375°F (190°C). Fry the par-cooked fries again for 1 to 2 minutes until golden and crispy.
7. Season and serve: Toss the hot fries with salt. For extra McDonald’s flavor, sprinkle a small pinch of beef bouillon powder. Serve immediately.

Tips

• Russet potatoes are key for the classic McDonald’s fry texture.
• Double frying is non-negotiable. It’s the secret to that crisp outer shell.
• If using beef bouillon powder, make sure it’s finely ground to mix easily.
• Always fry in small batches so the oil temperature doesn’t drop.
• Let fries cool slightly before the second fry to reduce sogginess.

What to serve with the dish

These copycat McDonald’s Fries shine on their own, but they’re even better next to a classic smash burger, crispy chicken sandwich, or a homemade milkshake. Try pairing them with a tangy copycat McDonald’s Spicy Pepper Sauce or creamy ranch dip for something extra.

They’re also fantastic alongside breakfast-for-dinner options like egg muffins or mini breakfast wraps. Want to turn them into a late-night snack? Just add shredded cheese and jalapeños.

Ingredient substitutes

1. Potato Type
   Original Ingredient: Russet potatoes
   Substitutes:
   • Yukon Gold: Slightly creamier inside but still crisp when fried
   • Maris Piper (UK): Great if you’re in Europe, often used in fish and chips
   • Sweet Potatoes: For a sweeter, softer fry
2. Beef Flavoring
   Original Ingredient: Beef bouillon or natural beef flavor
   Substitutes:
   • Mushroom Powder: Adds umami for a vegan-friendly option
   • Nutritional Yeast: Lightly savory with a cheesy undertone
   • Skip It: The fries are still delicious without beef flavor
3. Frying Oil
   Original Ingredient: Canola or blend with corn/soy
   Substitutes:
   • Peanut Oil: Great for high heat and a neutral taste
   • Sunflower Oil: Light and crisp, often used in Europe
   • Rice Bran Oil: Clean taste and stable for deep frying
4. Vinegar in Soak
   Original Ingredient: White vinegar
   Substitutes:
   • Apple Cider Vinegar: Slightly sweet but still works
   • Lemon Juice: A touch more acidic, but useful in a pinch
   • Skip It: The fries won’t be quite as crisp, but still tasty
5. Granulated Sugar
   Original Ingredient: White sugar
   Substitutes:
   • Brown Sugar: Adds deeper color, but changes taste
   • Honey: Works in the soak, but needs careful rinsing before frying
   • Stevia or Erythritol: Use in very small amounts, as these are more potent
6. Kosher Salt
   Original Ingredient: Coarse kosher salt
   Substitutes:
   • Sea Salt: Great for finishing
   • Table Salt: Use less, it’s finer and more intense
   • Flavored Salts: Try garlic or truffle salt for extra flair