TIBS Spread-The-Word French Fries

Chef’s Note

“I’m a steak and potatoes, burger and fries kind of guy. Over the years, I have researched extensively into the art of making a great fry. I have traveled all over the United States and ate fries in some of the most legendary eateries this great country has to offer. Through trial, error and observing others, I came up with this recipe. My friends and family love it. Try it and I think you will agree, this is the art of the french fry down to a science.”








  • 4 largerusset potatoes
  • 10 cupswater
  • 2 tablespoonswhite corn syrup
  • 14 cupsugar
  • 13 cupwhite vinegar
  • salt (to taste)
  • black pepper (to taste)
  • lard (for deep frying)
  • Directions

  • Clean and skin potatoes (if desired).
  • Cut potatoes into 1/4 thick (or thicker if desired) fries.
  • In large pot, combine the water, corn syrup, sugar, and vinegar. Mix thoroughly. NOTE: I use Spring Water. Refrigerated.
  • Add fries to pot. Set in refrigerator for 1 – 2 hours.
  • Heat deep fryer to 325 degrees.
  • Add potatoes. Cook for 2 – 3 minutes.
  • Remove, pat dry and place on sheet pan or in large bowl in freezer.
  • Heat deep fryer to 375 degrees.
  • Remove potatoes from freezer and place in deep fryer basket(s). Toss and season lightly with salt and pepper. Fry 3 – 5 minutes or until golden brown.
  • Remove fries from oil, drain briefly, and then pat dry.
  • Salt and pepper to taste.
  • Serve.
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