Mcdonalds French Fries Plus Oamc Instructions Recipes

Steps:

• Slice the potatoes into about 1/2-inch wide strips, or to desired thickness.
• Place them in a large bowl and cover them with cold water, drain and cover them again with cold water (for extra crispy fries mix 1-2 tablespoons sugar with the cold water until completely dissolved before adding in the potatoes).
• Place the bowl in the fridge for a minimum of 8 hours, even overnight or up to 2 days.
• When read to make, drain as many as you are going to fry in a large strainer and leave the rest in water (you will be working in batches).
• Have another large bowl ready to put the fryed fries into, and have a large slotted spoon ready also to remove the fries from the oil.
• In about a 5-quart non-stick Dutch oven or a deep fryer, heat 10-12 cups oil until hot with 1 tablespoon salt or more if desired (must use the salt in the oil!) I just throw one French fry in, if it bubbles then to the oil is ready, this will take about 8 minutes to heat until hot.
• Carefully place the drained fries into the hot oil (no need to pat them dry!) and fry only until the edges begin to turn a little brown, and fries feel soft (do not cook them totally).
• Remove with a slotted spoon and place into a large bowl.
• Repeat with the remaining potatoes.
• When the fried potatoes are room temperature prepare one or two large cookie sheets.
• Spread the fries on the sheets (you may pile them on top of each other they will come apart when defrosted) and place in the freezer until completely frozen, then just pop them into a large zip-lock freezer bags and store in the freezer.
• **NOTE** Of coarse you can make some right away if desired, after they have come down to room temperature just re-fry them again until desired crispness.
• After freezing just drop the frozen fries into hot oil, there is no need to thaw them first.

Steps:

• Peel potatoes and cut them into 1/4-inch strips.
• Keep fries in a bowl of water until ready to cook.
• Place fries and vinegar in a saucepan.
• Add salt and one quart water.
• Bring to a boil over high heat, and boil for ten minutes.
• Potatoes should be tender but not falling apart.
• Drain and spread on paper towel-lined dish, and let dry for five minutes.
• Heat oil in a 5-quart Dutch oven over high heat to 400 degrees Farenheit.
• Add about one third of the fries, being careful not to let oil overflow.
• The oil should drop to about 360 degrees.
• Cook for 50 seconds, stirring occasionally.
• Remove fries to another paper towel-lined dish.
• Allow oil to return to 400 degrees, and repeat until all have been fried.
• Allow fries to cool to room temperature, about 30 minutes.
• Here, you may proceed to the final frying or freeze potatoes at least overnight or for up to two months before frying.
• Bring oil to 400 degrees over high heat.
• Fry half of the fries for about 3 1/2 mintues until crisp and light golden brown, keeping oil at around 360 degrees.
• Drain on paper towel-lined dish and season to taste with kosher salt.
• Keep cooked fries warm in the oven on a broiler pan or a wire rack on a baking sheet at 200 degrees Farenheit while frying remaining batches until ready to eat.