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McDonald'sÂ® Famous French Fries

Special Tools

Deep fryer
French Fry Cutter
(or patience for cutting potatoes)
Ingredients:

2 large Idaho russett potatoes
1/4 cup sugar
2 Tablespoons corn syrup
1Â½-2 cups hot water

http://i297.photobucket.com/albums/m...ench_fries.jpg
Preparing your french fries

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)
Place the shoestringed potatoes into the bowl of sugar-water, and refrigerate. Let them soak about 30
minutes.

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 375Â°, drain the potatoes and dump them into the fryer.
(be careful, it will be ferocious)

Sprinkle generously with salt, then "toss" the fries to mix the salt evenly. ( I suggest about 1 teaspoon of
salt, maybe slightly more)
Serve hot, serve immediately, and enjoy! Depending upon the size of the potatoes, this recipe make about 2
medium sized fries.
Special Notes

NoteÂ¹***** 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 CriscoÂ® and 1
tablespoon lard for the second batch.
NoteÂ²***** If cooking for a minute or so, removing, and returning the fries to the oil seems like a pain in
the ass, that's because it is.
(depending upon the amount) until golden brown. They're good,
but not nearly as accurate in taste and texture as the fresh recipe.