Mc Donald's Classic French Fries (copycat)

Total Time: 2 hrs 25 mins Preparation Time: 2 hrs 18 mins Cook Time: 7 mins

Ingredients

• Servings: 4
• 4 medium peeled shoestring-cut russet potatoes
• 8 cups cold water
• 2 tablespoons fine sea salt
• 2 1/4 teaspoons granulated sugar
• 3/4 teaspoon pepper
• 3/4 teaspoon citric acid or 2 tablespoons vinegar
• 100% grass-fed beef tallow
• fine flake sea salt

Recipe

• 1 mix the brine in a 3 quart pot with an accompanying lid.
• 2 peel 4 medium russet potatoes; cut potatoes into 1/4" shoestrings (try to make them as uniform as possible; i use an adjustable-blade french-fry cutter).
• 3 place cut potatoes into the brine container; seal and refrigerate for at least 2 hours; bring pot with brine and potatoes to a full boil; boil for 1 1/2-2 minutes; drain and rinse potatoes under cold water; blot potatoes as dry as possible.
• 4 place potatoes side-by-side into freezer bags without touching, and without crowding; seal bags and freeze flat in refrigerator for at least 2 hours (just make sure fries are frozen solid).
• 5 fill deep-fryer with proper amount of beef tallow (or oil/shortening blend), to manufacturer's recommended amount; heat fryer in gradual increments to 375°f.
• 6 place 1/2 of the potatoes at a time into elevated deep-frying basket; gently lower basket into hot fat.
• 7 fry for about 2 minutes but pay attention to the color -- potato color should be light golden brown with just slightly darker ends (see photo, and pull a french fry with tongs to test doneness if necessary); elevate fry basket and shake to drain excess fat; secure basket and let drain for 30 seconds.
• 8 transfer fries into colander placed in sink; repeat with remaining potatoes.
• 9 season french fries lightly with fine flake sea salt while tossing (eat immediately, or keep warmed for a limited time in a 170°f oven).
• 10 serve french fries with your favorite condiment and enjoy!