How to make perfect French Fries.

How to make perfect French Fries.

2 large Idaho russet potatoes
1/4 cup sugar
2 Tablespoons corn syrup
1½-2 cups hot water
6 cups Crisco® shortening
1/4 cup beef lard (or save the fat from previously cooked burgers)

Preparing your french fries:

Peel the potatoes.

In a large mixing bowl, combine sugar, corn syrup, and hot water.

Make sure the sugar is

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 a lot of work)

Place the shoestring potatoes into the bowl of sugar-water, and refrigerate.

Let them soak about 30

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 liquefy.

After it has liquefied and is at least 375°, drain the potatoes and dump them into the fryer.
(be careful, it will be ferocious)
After 1 to 1½ minutes, remove the potatoes and place them on a paper towel lined plate.

Let them cool 8 to 10 minutes in the refrigerator.
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 in.

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.

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


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.


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. But it is an important
"blanching" step required for that great taste.


you can use the frozen, pre-cut Ore-Ida®
shoestring potatoes.

Just cook them in the same combo of
Crisco® and lard, skipping the "blanching" process. Cook them while still frozen for 6-10 minutes

(depending upon the amount) until golden brown.

They're good, but not nearly as accurate in taste and texture as the fresh recipe.

This would go really good with nacho cheese and bacon bits.