results in a drier, fluffier interior The best part? Because freezing actually improved them, I could do the initial blanching and frying steps in large batches, freeze them, and have a constant supply of ready-to-fry potatoes in my freezer, just like Ronald himself! In this image: left to right, potatoes fried without blanching, along with potatoes blanched to various temperatures and a real McDonald’s French fry at the end Notice the dramatic difference the simple blanching step can make in the final product THIN AND CRISPY FRENCH FRIES NOTES: For best results, it’s imperative that you use an accurate instant-read thermometer and a timer during frying After the optional freezing in step 2, the fries can be stored in a zipper-lock freezer bag in the freezer for up to 2 months; cook them directly from frozen, as in step 3 Peanut oil is the best oil for deep-frying, but canola, vegetable oil, or shortening will work as well (see “All About Oil,” here) ... instant-read thermometer and a timer during frying After the optional freezing in step 2, the fries can be stored in a zipper-lock freezer bag in the freezer for up to 2 months; cook them directly from frozen, as in step 3... to 2 months; cook them directly from frozen, as in step 3 Peanut oil is the best oil for deep-frying, but canola, vegetable oil, or shortening will work as well (see “All About Oil,” here)