Love McDonald's Frency fries and wish you could make some at home? Chef David Myers of Comme Ca restaurant in Los Angeles has cracked the secret:
[David Myers] says the key to making a perfect, consistent, McDonald's-style fry is in the advance preparation. The cut potatoes need to be soaked for at least two hours before cooking which pulls out excess starch and ensures the crispiest product. Also, Myers recommends that, "you have plenty of paper towels, a lined sheet pan, and have your oil ready to go."