Crispy McDonald’s-Style Fries at Home

Why You’ll Love This Recipe

• Gets that fast-food contrast: fluffy centers with glassy, shatter-crisp edges.
• Clear, repeatable method for home cooks—no mystery ingredients required.
• Shock-chill step builds structure so fries stay crisp longer.
• Fine salt clings perfectly for that classic, balanced seasoning.

Grocery List

• Produce: Russet potatoes (2 lb / 900 g)
• Dairy: None
• Pantry: Neutral frying oil (canola or peanut), fine salt (table salt), distilled white vinegar, optional sugar or dextrose

Full Ingredients

Potatoes & Soak

• 2 lb (900 g) russet potatoes, peeled
• 2 qt (2 L) cold water (for soaking)
• 1 tbsp distilled white vinegar (helps keep color and structure)
• 1 tsp granulated sugar or dextrose (optional; promotes even golden color)

Frying & Finishing

• 2 to 2.5 qt (2 to 2.4 L) neutral oil (canola, peanut, or refined sunflower)
• 1 to 2 tsp fine salt (table salt), to taste

Equipment

• Heavy pot or Dutch oven (at least 5- to 6-quart capacity)
• Deep-fry thermometer or instant-read thermometer
• Spider skimmer or slotted spoon
• Sheet pan fitted with a wire rack and paper towels

Step-by-Step Instructions

Step 1: Cut into classic shoestrings

Peel the russets. Cut into 1/4-inch (6 mm) slabs, then into 1/4-inch matchsticks about 3 to 4 inches (7.5 to 10 cm) long. As you cut, drop the potatoes into a bowl of cold water to prevent browning.

Step 2: Rinse and soak to remove surface starch

Place the cut potatoes in a colander and rinse under cold running water, agitating, until the water runs mostly clear (about 60 to 90 seconds). Return to the bowl and cover with 2 qt (2 L) cold water. Stir in 1 tbsp vinegar and the optional 1 tsp sugar or dextrose. Soak for 30 minutes. This rinse-and-soak removes excess surface starch so the fries don’t gum up and helps them cook evenly.

Step 3: Drain and dry thoroughly

Drain well. Spread the potatoes on clean kitchen towels or paper towels and pat completely dry. Take your time—excess moisture causes spattering and prevents crisping.

Step 4: First fry (low-temp oil blanch at 300°F / 150°C)

Heat 2 to 2.5 qt oil in a heavy pot to 300°F (150°C). Work in 2 to 3 batches so the oil temperature stays stable. Fry each batch for 4 to 5 minutes, gently stirring once or twice, until the fries turn from opaque to slightly translucent, are tender but not browned, and bend without breaking. Drain on a rack set over a sheet pan. Let the oil return to 300°F before starting the next batch.

Step 5: Shock-chill to set the structure

Transfer the blanched fries (still on the rack/sheet pan) to the freezer for 30 to 60 minutes until cool, dry to the touch, and slightly firm. This quick chill stops carryover cooking, dries the exterior, and primes the fries for a super-crisp second fry.

Step 6: Final fry at 375°F / 190°C to pale-gold crispness

Heat the oil to 375°F (190°C). Fry the chilled fries in small batches for 1½ to 3 minutes, just until pale-gold with glassy, micro-blistered edges. Stir gently for even color. Drain on a clean rack and immediately proceed to salting.

Step 7: Salt immediately and serve hot

While the fries are still sizzling, dust with 1 to 2 tsp fine salt and toss to coat. Fine salt sticks best right out of the oil, delivering that signature balanced seasoning. Serve immediately. If needed, hold cooked fries on a rack in a 200°F (95°C) oven for up to 15 minutes.

Pro Tips

• Uniform size equals uniform doneness: a mandoline with a 1/4-inch (6 mm) julienne blade makes this easy.
• Don’t skip the chill: the freeze step drives off surface moisture and builds that crackly, glassy edge.
• Mind the thermometer: keep oil near 300°F for blanching and 375°F for the final fry. Let oil recover between batches.
• Use fine salt, not kosher: the tiny crystals adhere better to hot fries for a fast-food-style finish.
• Rack over paper: drain on a wire rack with paper beneath. Directly on paper towels traps steam and softens fries.

Variations

• Cajun-Style: Toss hot fries with 1 tsp fine salt, 1/2 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, and a pinch of cayenne.
• Beef Tallow Blend: For old-school aroma, replace 1/2 cup (120 ml) of the oil with rendered beef tallow for the final fry.
• Garlic-Parmesan: Immediately after salting, toss with 1 tbsp melted butter, 1 small grated garlic clove, and 2 tbsp finely grated Parmesan.

Storage & Make-Ahead

Best plan: stop after the first fry. Arrange blanched fries in a single layer on a sheet pan and freeze until solid, then transfer to a zip-top bag. Freeze up to 1 month. Fry straight from frozen at 375°F (190°C) for 2 to 4 minutes. For leftover fully cooked fries, cool on a rack, refrigerate uncovered for 30 minutes to avoid condensation, then transfer to a container. Reheat at 425°F (220°C) on a rack for 8 to 12 minutes or in a 400°F (205°C) air fryer for 4 to 6 minutes. Avoid microwaving—it softens the crust.

Nutrition (per serving)

Approximate: 470 calories; 24 g fat; 63 g carbohydrates; 5 g fiber; 6 g protein; 620 mg sodium. Values vary with oil absorption and salt level.