Copycat Mc Donald's® Famous French Fries

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• 2 large idaho russet potatoes
• 1/4 cup sugar
• 2 tablespoons corn syrup
• 1 1/2-2 cups hot water
• 6 cups shortening
• 1/4 cup beef lard (or save the fat from previously cooked burgers)
• salt

Recipe

• 1 peel the potatoes. in a large mixing bowl, combine sugar, corn syrup, and hot water. make sure the sugar is dissolved. using a french fry slicer, cut the peeled potatoes into shoestrings. the potatoes should be 1/4" x 1/4" in thickness, and about 4" to 6" long. (you can do this with a knife, but it is alot of work).
• 2 place the shoestringed potatoes into the bowl of sugar-water, and refrigerate. let them soak about 30 minutes.
• 3 while they're soaking, pack the shortening into the deep fryer. crank up the temperature to "full". the shortening has to pre-heat for a very long time. it will eventually liquify. after it has liquified and is at least 375°, drain the potatoes and dump them into the fryer. (be careful, it will be ferocious).
• 4 after 1 to 1 1/2 minutes, remove the potatoes and place them on a paper towel lined plate. let them cool 8 to 10 minutes in the refrigerator.
• 5 while they're cooling, add the lard or beef drippings to the hot crisco®. again, crank the temperature to full. stir in the lard as it melts into the oil. it will blend inches.
• 6 after the deep fryer is reheated to 375°-400°, add the potatoes and deep fry again. this time for 5-7 minutes until golden brown. remove and place in a large bowl.
• 7 sprinkle generously with salt, then "toss" the fries to mix the salt evenly.
• 8 serve hot, serve immediately, and enjoy! depending upon the size of the potatoes, this recipe make about 2 medium sized fries.
• 9 special notes: if you want more fries, double the recipe---but don't double the cooking oil. just cook them in shifts, adding about 1/4 cup more crisco® and 1 tablespoon lard for the second batch.