The Food Wars Team, Harry Kersh and Joe Avella, make McDonald’s original recipe fries.
We’ve spent weeks tracking down the original McDonald’s fries recipe, recreating everything from the famous Formula 47 to the correct variety of potato, and we wanted to test this recipe against the modern McDonald’s fries you’re used to.
McDonalds’s fries original 1955 recipe:
2 large Idaho russet potatoes
1/4 cup sugar
2 tablespoons corn syrup
formula 47 (6 cups beef tallow, ½ cup canola oil)
Peel the potatoes. In a large mixing bowl, combine sugar, corn syrup, and hot water. Make sure the sugar is dissolved. Cut the peeled potatoes into shoestrings. The potatoes should be 1/4″ x 1/4″ in thickness, and about 4″ to 6″ long.
Place the shoe-stringed potatoes into the bowl of sugar-water, and refrigerate. Let them soak for 30 minutes. While they’re soaking, pack the shortening into the deep fryer.
After it has liquefied and is at least 375°, drain the potatoes and place into the fryer. After 1 1/2 minutes, remove the potatoes and place them on a paper towel lined plate. Let them cool for 8 to 10 minutes in the refrigerator.
After the deep fryer is reheated to 375°-400°, add the potatoes and deep fry again for 5-7 minutes until golden brown. Remove and place in a large bowl. Sprinkle generously with salt, then “toss” the fries to mix the salt evenly.
Depending upon the size of the potatoes, this recipe makes about 2 medium sized fries.
00:00 – Intro
00:34 – The original 1955 recipe
01:34 – Prep and cooking
07:24 – Tasting original recipe
08:57 – The new recipe
10:46 – Beef flavoring taste test
12:55 – Cooking new recipe
14:20 – Tasting new recipe
15:03 – Conclusion
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McDonald’s Original Fries vs Modern Recipe | Food Wars | Fast Food Chemistry | Food Insider