The original lost recipe of McDonald’s French fries

Available in : Vietnamese


August 30.2021


If you enjoy good fries you must try the original McDonald’s fries, which have not been eaten in over three decades. McDonald’s today proposes great French fries, but they’re not as good as the originals, which were changed when the world declared war on unhealthy food. Luke Fater, a potato fanatic who wanted to know why French fries were so important to McDonald’s success, set out to find the missing original recipe, interviewing former employees and combing through archives.







The first McDonald’s restaurant was founded in 1940 by Richard and Maurice McDonald, in San Bernardino, California, United States, who turned later on the company into a franchise. Ray Krock a businessman, discovered that the French fries at the McDonald brothers’ restaurant were fantastic because the brothers cut their fries in the desert to make them crisper. So, in 1955, he joined the company as a franchise agent and proceeded to purchase the chain from the McDonald brothers.




McDonald in 1955


Krock also devised a method that allowed him to have the same potatoes as the brothers without having to cut them in the desert, using a hydrometer to ensure they had the exact water content, and even creating a “potato computer” to ensure the cooking oil was always the exact temperature. The French fries became very quickly popular, and by the late 1960s Ray Krock had more than 1,000 restaurants in the United States.







Phil Sokolof, a French fries’ fanatic, suffered a heart attack due to his love of fast food in 1966, and began fighting to prevent restaurants from using high-fat ingredients, forcing McDonald’s to replace the beef fat they used to fry the fries with a “healthier” ingredient in 1990. Since that time, French fries from McDonald’s are excellent but the truth is that French fries we know today are very far to be so good than before. According to Fater, the key is to cut the potatoes to the same thickness (to prevent some from cooking faster). A deep fryer, a thermometer, and the key ingredient: beef fat are also required.








Ingrédients : 1 person

2 large red potatoes

¼ cup white sugar

2 tablespoons of white corn syrup

1 to 2 cups of hot water

6 cups of beef fat










Peel the potatoes and cut them into strips a little less than 1 cm thick and 10 to 15 cm long.


In a large bowl, combine sugar, corn syrup and hot water. Stir until the sugar has dissolved, place the potatoes in a bowl and put them in the refrigerator for 30 minutes.


Meanwhile, place the butter in a deep fryer. Heat on the highest setting until the butter has melted with a temperature between 190 and 200 ° C.


Drain the potatoes and return them to the fryer, stirring them a little so that they do not stick. After 1 minute to 1.5 minutes, remove the potatoes and place them on a plate lined with absorbent towels, then let them cool for 8 to 10 minutes in the refrigerator.


While they are cooling, add the beef fat to the hot butter and bring the temperature to between 190 ° and 200 ° C.


Add the potatoes and fry them again for 5-7 minutes or until golden brown. Remove them and place them in a large bowl. Finally, sprinkle them with salt and mix them.








Available in : Vietnamese

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