Recipe: McDonald's French Fries (supposed to be authentic)

This recipe originally came from a no longer existing web site called McBurgers (I copied it about 6 years ago). The person who posted it (sorry, I didn't save their name) claimed to have an instruction book that was given to McDonald's managers back in the 60's/70's. All of the recipes that were posted on that site certainly do look authentic, but I don't remember much else about the original posters story.

Original posters words:

McDonald's Famous French Fries

"The way this food item is cooked and put together was invented by McDonald's . The following recipe is my original home version converted from the actual restaurant production method used at one time by McDonald's , based on my experience managing a store. Any similarities to other published recipes for McDonald's Famous Fries is due to the obvious, basic ingredients and cooking method needed to recreate this food item.

Making McDonald's french fries at home is not an easy task. The restaurant is armed with something the home cook doesn't have. Cooking VOLUME. Believe it or not, the more fries that are cooked in the vats at the store, the more flavor the fries have. (up to a point) A home cook cannot get that "volume" flavor. But you can get very close with this exclusive recipe!

Special Tools:
Deep fryer
French Fry Cutter {or patience for cutting potatoes)

Ingredients:
2 large Idaho russett potatoes
1/4 cup sugar
2 Tablespoons corn syrup
11/2-2 cups hot water
6 cups Crisco shortening
1/4 cup beef lard
salt

Preparing your McDonald's French-Fries
Peel the potatoes. In a large mixing bowl, combine sugar, corn syrup, and hot water. Make sure the sugar is dissolved.

Using a french fry slicer, cut the peeled potatoes into shoestrings. The potatoes should be 1/4" x 1/4" in thickness, and about 4" to 6" long. (You can do this with a knife, but it is alot of work)

Place the shoestringed potatoes into the bowl of sugar-water, and refrigerate. Let them soak about 30 minutes.

While they're soaking, pack the shortening into the deep fryer. Crank up the temperature to "full". The shortening has to pre-heat for a very long time. It will eventually liquify. After it has liquified and is at least
375 , drain the potatoes and dump them into the fryer. (be careful, it will splatter up a storm)

After 1 to 11/2 minutes, remove the potatoes and place them on a paper towel lined plate. Let them cool 8 to 10 minutes in the refrigerator.

While they're cooling, add the lard or beef drippings to the hot Crisco . Again, crank the temperature to full. Stir in the lard as it melts into the oil. It will blend in.

After the deep fryer is reheated to 375 -400 , add the potatoes and deep fry again. This time for 5-7 minutes until golden brown. Remove and place in a large bowl.

Sprinkle generously with salt, then "toss" the fries to mix the salt evenly. ( I suggest about 1 teaspoon of salt, maybe slightly more)

Serve hot, serve immediately, and enjoy!

Depending upon the size of the potatoes, this recipe makes about 2 medium sized fries.

Note *****
If you want more fries, double the recipe---but DON'T double the cooking oil. Just cook them in shifts, adding about 1/4 cup more Crisco and 1 tablespoon lard for the second batch.

Note *****
If cooking for a minute or so, removing, and returning the fries to the oil seems like a pain in the kiester, that's because it is. But it is an important "blanching" step required for that great taste.

Note *****
For an easier clone of McDonald's french fries, you can use the frozen, pre-cut Ore-Ida shoestring potatoes. Just cook them in the same combo of Crisco and lard, skipping the "blanching" process. Cook them while still
frozen for 6-10 minutes (depending upon the amount) until golden brown. They're good, but not nearly as accurate in taste and texture as the fresh recipe.

NOTE***McDonald's removed "animal fat" from their french-fry shortening YEARS ago. These fries CAN be cooked with JUST the Crisco shortening, with a more modern flavor result."