“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
2 tablespoonswhite corn syrup
1⁄3 cupwhite vinegar
salt (to taste)
black pepper (to taste)
lard (for deep frying)
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.