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Kent Rollins McDonald's French Fries
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McDonald's French Fries - Cowboy Kent Rollins

Prep Time 2 hours 10 minutes
Total Time 2 hours 25 minutes
Servings 2

Ingredients

  • 1 large Russet potato peeled
  • 6 cups ice water
  • ½ cup sugar
  • 2 teaspoons vinegar
  • 2 tablespoons salt
  • 2 1 oz packets beef bouillon, divided
  • Canola oil for frying
  • 1 cup lard
  • Kent’s Original seasoning or salt to taste

Instructions

  • In a large bowl combine the water, sugar, vinegar, salt and 1 packet beef bouillon. Set aside.
  • Cut the potatoes into thin, even strands. We also recommend using a commercial potato cutter. Rinse the potatoes well with ice water, twice.
  • Submerge the fries in the water mixture. Cover and place in the refrigerator for 2 hours.
  • Drain the fries from the water and place on a paper towel. Dry the fries well with paper towels.
  • Add 3 inches deep of the canola oil to a Dutch oven or deep fryer and heat to 300 degrees F.
  • Add the fries to the oil, a small batch at time, and fry for 5 minutes. Strain and place on a paper towel.
  • Add the lard to the oil and increase the temperature to 415 degrees F. When the lard has melted, add the fries, a small batch at a time. Fry for 1 to 2 minutes or until crispy and a light golden brown. Strain and place on a paper towel or rack. Immediately sprinkle with Kent’s Original seasoning and remaining bouillon packet, to taste . Serve warm.