Tex's McDonalds French Fries

• 2 large Idaho russet potatoes (or Maris Piper)
• 1 1/2 cup hot water
• 1/4 cup sugar
• 2 tbsp corn syrup (replace with golden syrup in the UK)
• 6 cup Crisco (replace with groundnut or vegetable oil in the UK)
• 1/4 cup beef lard (dripping) or fat from previously cooked burgers (optional)

1. Peel the potatoes and chip thinly to 9mm or 38" thick and about 2 1/2-3 inches long.
2. Preferably, cut on a mandolin set to 9mm or 38.
3. If you don't have a mandolin, you can use a knife, but try to keep them all the same thickness, so that they cook uniformly
4. Mix the ingredients for the sugar water in a bowl, making sure the sugar dissolves.
5. Refrigerate the potatoes in the sugar water for 30 minutes
6. While they soak, heat the oil to 190C (375F).
7. Drain the chips in kitchen paper and put carefully in the fryer.
8. Cook for 1 - 1 1/2 minutes
9. Put in a kitchen paper-lined bowl, and allow to cool in the fridge for 10 minutes.
10. If you're adding beef lard to the fryer, do it now and bring the temperature back to 190C (375 F)
11. Add the fries back to the fryer and cook until they float and are golden brown, then put back in the kitchen paper-lined bowl.
12. Put on the plate
13. Add 1/2 teaspoon of salt and shake well.
14. Finally, eat and enjoy

potatoes, water, sugar, corn syrup, replace, beef lard

Taken from cookpad.com/us/recipes/340557-texs-mcdonalds-french-fries (may not work)