Copycat Mcdonald's® Famous French Fries

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

Directions

1. 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. 2

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

3. 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. 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. 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. 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. 7

   Sprinkle generously with salt, then "toss" the fries to mix the salt evenly.

8. 8

   Serve hot, serve immediately, and enjoy! Depending upon the size of the potatoes, this recipe make about 2 medium sized fries.

9. 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.