McDonald’s French Fries. As American as apple pie and corn on the cob. As common as state fairs in the summertime. I actually think it might be difficult to find an American who has never popped (or more accurately, crammed) those spears of crisp, salty potato into their mouths. If you are one of those people, I applaud you. I wish I could say the same. Back in our McDonald’s days, (I’m happy to report my family is now MDPF – McDonald’s Product Free), I would feed my children those little nuggets of “chicken” making sure they had eaten a few fries to round out the meal (I literally gag as I remember). One of the many things I didn’t know then is how many ingredients actually go into those puffs of salty decadence. French Fries should contain potatoes, oil and salt. They may not be a health food, but they should be natural. McDonald’s French Fries are as natural as…well, they’re just not._____________________________________________________________________________________________________________________________
THE COMPARISON: McDonald’s French Fries vs. Out of the Box Food Restaurant Style French Fries
(All ingredients followed by an * can be referenced at www.wikipedia.org by clicking on the ingredient)
McDonald’s French Fries
- vegetable oil
- canola oil
- hydrogenated soybean oil*
- natural beef flavor [wheat and milk derivatives]*
- citric acid [preservative])
- sodium acid*
- pyrophosphate*(maintain color)
- Prepared in vegetable oil
CONTAINS: WHEAT AND MILK *(Natural beef flavor contains hydrolyzed wheat and hydrolyzed milk as starting ingredients).
**All listed product ingredients are taken from the products website. Though Out of the Box Food makes every effort to provide complete ingredient information, please check the package/website for the most current information.
Out of the Box FoodSM Restaurant Style French Fries
Adapted from Emeril Lagasse’s Perfect French Fries
Several years ago, I went in search of the perfect french fry recipe. I tried Emeril’s Perfect French Fries Recipe and never looked back…This method of rinsing, soaking and precooking the potatoes makes a beautifully light and crispy fry. I use Canola oil, but feel free to use any oil that can withstand a high smoking point (Emeril suggests peanut oil)
Special Equipment: Deep pot, fry thermometer, large bowl, paper towel lined baking sheet
- vegetable/canola oil
- sea salt
- Cut potatoes lengthwise into 1/4″ planks. Cut each plank into 1/4″ x 1/4″ sticks.
- Put cut potatoes into large bowl and rinse with cold water until water is clear. Top with water and place in the refrigerator until ready to use.
- Heat oil to 325 degrees. Take potatoes out of the water and dry well. In small batches, fry potatoes until lightly blond but not crisp.
- Remove from oil and place partly-cooked fries on a paper towel lined baking sheet. Bring to room temperature.
- Increase oil temperature to 350 degrees.
- Re-fry potatoes until browned and crisp. Remove from oil and sprinkle with sea salt. Serve.
Will these taste the same as the McDonald’s French Fries? No. How can they taste the same when they don’t contain the same laundry list of ingredients. But will they taste delicious and satisfy that craving for crisp, salted potatoes? You bet.
Now, if you’re like me and are working to reduce the amount of fat in your families diet, we’ve got a baked version for you. Our oven baked french fries are just as easy as the fries you buy frozen in bags, but again, with our recipe you’re just feeding your family fresh, natural ingredients. Come back next week to bake up your fries instead. Until next week…
© 2011, kimgerber. All rights reserved.