MCDONALD’S: FRENCH FRIES (MEDIUM)

SAVE: 106 CALORIES, 12 G FAT, 2 G SAT. FAT

According to my friends who are true fast food followers, the thing that sets McDonald’s fries above most all other fries is that they’re extra salty and they’re crisp. I knew the salt would be no problem . . . simply add more. But how do you get fries to bake to perfect crispness? During my research, I tried to reproduce the double-fried technique by double-baking them. Unfortunately, it didn’t work. Slightly frustrated, I tried coating them in egg whites and egg substitute. I tried tossing them in a small amount of various oils before baking. I tried baking them on a cooling rack to see if the air would circulate and crisp them. I even tried baking them on a pizza stone. But nothing was working. All I could think was, “How can I write a fast food cookbook and not include a recipe for McDonald’s-style french fries?” The idea haunted me.

Then one day during a midafternoon jog, the answer suddenly occurred to me . . . because there’s too much moisture in the potatoes for them to crisp during baking, I needed to release some of the water first. I ran home at record speed (for me), went directly to the kitchen, and tried parboiling the fries before baking them—the result was a virtually perfect batch of McDonald’s-style fries. Phew.

1¾ teaspoons salt, divided

2 russet potatoes (1 pound)

1 teaspoon extra virgin olive oil

BRING a large pot of water to a boil over high heat. Add 1 teaspoon salt.

Meanwhile, preheat the oven to 400°F.

Set the potatoes on a cutting board. Make straight cuts on the 4 long sides of the potatoes to remove the peel. With a vegetable peeler or small knife, peel the ends of the potatoes. Discard the peels. With a knife, cut the remaining potatoes lengthwise into ¼"-thick sticks. These can vary in length. On a scale, weigh 9 ounces of potatoes or measure 2 cups. Transfer the potatoes to the boiling water. Cook for exactly 2½ minutes but no longer or they will break. Drain in a colander. Set aside for about 5 minutes to cool.

Transfer the potatoes to a mixing bowl. Add the oil and ½ teaspoon salt. Carefully toss to coat well. Place the potatoes, not touching, in a single layer on a large nonstick baking sheet.

Bake for 20 to 25 minutes, turning the potatoes about every 5 minutes, or until crisp and golden. Sprinkle, if desired, with the remaining ¼ teaspoon salt. (McDonald’s fries are very salty.)

MAKES 1 SERVING

244 calories, 5 g protein, 46 g carbohydrates, 5 g fat, <1 g sat. fat, 4 g fiber

Original McDonald’s Medium French Fries: 350 calories, 5 g protein, 47 g carbohydrates, 17 g fat, 3 g sat. fat, 4 g fiber