ORIGINAL MCDONALD’S FRIES RECIPE | BEST FRENCH FRIES EVER

Learn how to make the original McDonald’s French Fries recipe. Since 1955, McDonald’s had long been known for the most delicious French fries ever. The original recipe contains an oil blend McDonald’s referred to as Formula 47, which the potatoes are fried in. In 1990, they changed the recipe and stopped frying the potatoes in beef tallow, supposedly to make them more healthy. Since then, they have never been the same as we all remember and love. In this video, I show you how to make the best fries ever and take a walk down memory lane.

Shopping List:
2 large Russet Burbank potatoes
Large bowl of hot water
1/4 cup white sugar
2 tbsp. white corn syrup
6 cups beef tallow and 1/2 cup vegetable oil, known as Formula 47. The tallow is the *KEY INGREDIENT FOR THIS RECIPE! Available on line or at select local stores. I purchased mine from Academy Sports and Outdoors. It can get rather pricey.
Kosher salt to taste

Directions:
Cut the potatoes into French fry shapes about 1/4 inch thick and 4-6 inches long. Immediately place the cut potatoes in a bowl of clear cool water to preserve their color until you prepare the sugar-water bath then rinse and drain.
In a bowl of hot water, add the sugar and corn syrup. Stir to dissolve. Add the cut potatoes then refrigerate 30 minutes.
Place the beef tallow in a fryer or pot and allow it to liquify to 375F. Add the Canola oil.
Drain and dry the refrigerated potatoes then place them in the oil and fry 1 1/2 minutes. Remove to a paper towel lined plate or sheet pan and cool 8-10 minutes in the refrigerator (this is called par frying).
Bring the oil back up to 375F to 400F and add the par fried potatoes. Fry 5-7 more minutes until golden and crispy.
Place in a bowl and toss with salt.

#originalmcdonaldsfries#mcdonaldsfries#bestfriesever

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Hey y’all y’all remember back in the day just how delicious McDonald’s french fries were and they just don’t taste the same anymore today I’m going to give you the original McDonald’s Formula 47 recipe that made these taters so good peel some russet potatoes and then cut

Them into a quarter inch by quarter inch strips about four to six inches long place them in Cool Water you’ll notice the water turns immediately cloudy that’s the starch we want to get rid of most of that starch so rinse the taters several times until the water comes

Clear that’s a key to really crispy french fried potatoes in another Bowl add hot water white sugar and white corn syrup mixed to dissolve add your taters to this bath and then place it in the fridge for 30 minutes now the key to Formula 47 pure beef

Tallow this is rendered beef fat and they don’t use that anymore and that’s why the french fries don’t taste the same you can pick this up online or you can pick it up at some selected stores simply put this in your fryer these are 14 ounce jars you’ll need about three or

Four of these of course you can buy them in large quantities Heat this up on 375 and when it’s almost melted you’re going to add the second part to Formula 47 which is vegetable oil it actually works out about 93 percent Tallow and seven percent vegetable oil take your taters

Out of the bath onto some paper towels lay them out and Pat them really dry once your oil is 375 par fry the taters for a minute and a half to two minutes let them drain throw them onto a sheet pan lime with paper towels and put this in the fridge

For about eight to ten minutes bring the oil back to 375 fry about eight to ten minutes until your french fried potatoes are golden brown and crispy pour them into a bowl toss them with salt and enjoy the McDonald’s french fries of yesteryear thanks so much for stopping

By leave a comment I’ll answer every one of you but till next time bye bye y’all