He 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.”
Here at The Billfold, we love recreating food at restaurants at home and seeing if you can do it cheaper. A Yahoo! blogger recently posted an article about how to make those McDonald’s french fries the entire world loves, and it’s really easy, and cheap (because potatoes are really cheap). I went through a period of making my own potato chips by slicing potatoes with a mandoline, tossing them in olive oil and baking them in the oven until they were crisp, but then I realized it was just worth it to pay $4 to buy a bag of chips when I wanted one, rather than exert all that time and energy.
But if you want to read deeper into the science of making McDonald’s french fries at home, this article by Serious Eats is where it’s at.