McDonald’s Famous Fries

McDonald’s Famous Fries


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This copycat recipe is both a blessing and a curse; one one hand, it teaches you how to recreate these dangerously-addictive fries. On the other hand, you won't stop eating them!

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Chicago, IL

Time needed

45 min preparation + 15 min cooking

Serving Size / Yield

4 servings


  • 2 large russet potatoes
  • 1/3 C. sugar
  • 2 tbsp salt
  • 2 tbsp corn syrup
  • 1 can shortening, 48-ounce
  • ¼ C. beef lard
  • 2 C Hot water

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Peel and slice the potatoes into thin slices, about ¼ inches in thickness.
In a large bowl, combine the sugar, corn syrup and hot water; making sure the sugar is fully dissolved.
Place the potato slices in the sugar-water bowl, and refrigerate for 25 minutes.
Using a deep fryer or frying skillet, heat the shortening on high heat, or at least 375 degrees F. Once the shortening is liquefied and bubbling, take the potato-water bowl out of the fridge, drain the potatoes and carefully dump them into the skillet or fryer.
Fry the potato slices for about 1.5 minutes, then remove the potatoes and let cool on a paper-towel lined plate for about 10 minutes.
While the slices are cooling, add the beef lard to the shortening, reheating the skillet or fryer heat to high. Re-fry the potato slices for 5-7 minutes, or until golden brown.
Remove the fries and let cool in a large bowl. Add salt, and toss the fries with a large spoon, until evenly coated.

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