BEST EVER French Fry Seasoning (2024)

FAQs

What do restaurants put on french fries to make them crispy? ›

The majority of restaurants that serve fries actually use a frozen fry product that they get from their major provider. Those fries often are coated with a thin layer of potato starch, which helps add that extra level of crispiness I think you're referring to.

The Maillard reaction happens when foods like potatoes have just the right amount of glucose and amino acids and are heated to above 302 degrees Fahrenheit. A big part of the flavor in fries also comes from the oil we use to fry them. A little salt also adds to the taste.

Whisk garlic salt, onion salt, salt, and paprika together in a bowl. Transfer to a sealable container for storage.

And generally speaking, restaurants fry their french fries twice: once at a lower temperature to cook the inside of the fry, and then a second time at a higher temperature to brown the exterior.

This step is commonly missed in making homemade fries, but it might be one of the most important! Soaking your fries in cold water helps remove excess starch, which allows for crispy, golden fries! The cold water bath also helps the french fries retain their shape and contributes to a fluffy inside.

An acid will help bring out the flavor of your fries.

Try pairing frozen fries with acidic ingredients to enhance their natural potato flavor. "Fries benefit from the addition of acid," Harvey told Insider. "Toppings like citrus juice, vinegar, hot sauce, and pickles contrast the richness of the crispy fries."

“When our suppliers partially fry our cut potatoes, they use an oil blend that contains beef flavouring,” McDonald's website said. “This ensures the great-tasting and recognisable flavour we all love from our World Famous Fries. The fries are cooked in our kitchens, seasoned with salt, and served hot to you.”

Crispy potatoes fried in 100% canola oil and sprinkled with our house seasoning blend. Certain Little Blue Menu items are made to order and may take longer than other menu items. Nutrition information is calculated using standard product formulations and incorporates multiple data sources.

After doing some digging, McDonalds do explain on their website that during the process of making the fries "suppliers partially fry our cut potatoes" using an "oil blend that contains beef flavoring."

The suppliers we work with first peel, cut and blanche the potatoes. They then dry, partially fry and quickly freeze the fries for our restaurants. Once in our kitchens, we cook them in our canola-blend oil so you can have them crispy and hot—just the way you like them.

What are McDonald's fries seasoned with? ›

McDonald's French fry seasoning usually contains a blend of salt, paprika, sugar, onion powder, garlic powder, and other spices.

For example, chervil and chives are common French herbs. The Natural Gourmet Center is now Health-Supportive Culinary Arts at the Institute of Culinary Education. These herbs and spices are staples of classic French cooking. Fines herbes: These include tarragon, chives, chervil and parsley.

Because our coated fries are covered in a very thin, practically invisible, layer of potato starch, they're transformed into what you could call 'super-fries'. Firstly, they benefit from a longer holding time as the batter acts as a 'protective jacket' that keeps them warmer for longer.

Refined peanut oil is the best oil to use for making french fries. You can also use canola or safflower oil. Additionally, restaurant fries are so crispy because, among other things, they use old oil continuously.

The French themselves tend to just eat the fries straight. Americans really started taking to French fries in the 1930's, fried in beef tallow. In their birthplace of Belgium, fries are served with mayonnaise, same as in Germany.

Here's what you do. Heat a few tablespoons of the oil in a nonstick pan over medium heat just until it starts to shimmer. Think about covering the entire bottom of the skillet in oil, erring on the side of using more oil than less. The oil helps to “fry” the French fries a second time and get them extra crispy.