TIBS Spread-The-Word French Fries

"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."
 
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Ready In:
2hrs 5mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • 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.
  • Salt and pepper to taste.
  • Serve.

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RECIPE SUBMITTED BY

I'm a single Dad of 3 kids. I've been a bachelor for 15 years. I took an interest in cooking at an early age. My Mom is a fantastic cook. Before I was ever allowed to cook a meal on her stove, she taught me the importance of spices. After high school, I split time as a ranch hand and cook for a renowned area restaurant. I went to chili cook offs with the owner and over the years I also served as a judge for a few. I have always enjoyed grilling and smoking more than anything else I cook. I have created many of my own recipes. And adapted others to my personal tastes. I have cooked for a lot of people over the years. And although I never entered a contest myself, many people who have not only entered but won big contests have tried my food. And I have often been asked why I don't enter. The answer is simple. My reward is the look of satisfaction on people's faces when they enjoy what they are eating. I don't need a trophy to enjoy the art of cooking. I just want to serve a good meal to good people who appreciate it.
 
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