Mcdonald'S French Fries - Plus Oamc Instructions

• 1 lb russet potato (about 2 large potatoes)
• 1 tablespoon white vinegar
• 1/2 tablespoon salt
• 1 quart water (for boiling)
• peanut oil or vegetable oil, for frying
• kosher salt, to taste (optional)

1. Peel potatoes and cut them into 1/4-inch strips.
2. Keep fries in a bowl of water until ready to cook.
3. Place fries and vinegar in a saucepan.
4. Add salt and one quart water.
5. Bring to a boil over high heat, and boil for ten minutes.
6. Potatoes should be tender but not falling apart.
7. Drain and spread on paper towel-lined dish, and let dry for five minutes.
8. Heat oil in a 5-quart Dutch oven over high heat to 400 degrees Farenheit.
9. Add about one third of the fries, being careful not to let oil overflow.
10. The oil should drop to about 360 degrees.
11. Cook for 50 seconds, stirring occasionally.
12. Remove fries to another paper towel-lined dish.
13. Allow oil to return to 400 degrees, and repeat until all have been fried.
14. Allow fries to cool to room temperature, about 30 minutes.
15. Here, you may proceed to the final frying or freeze potatoes at least overnight or for up to two months before frying.
16. Bring oil to 400 degrees over high heat.
17. Fry half of the fries for about 3 1/2 mintues until crisp and light golden brown, keeping oil at around 360 degrees.
18. Drain on paper towel-lined dish and season to taste with kosher salt.
19. 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.

russet potato, white vinegar, salt, water, peanut oil, kosher salt

Taken from www.food.com/recipe/mcdonalds-french-fries-plus-oamc-instructions-431024 (may not work)