Ingredients
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2 russet potatoes cut into shoestrings
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4 cups, cold water
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½ teaspoon, white vinegar
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1.5 teaspoon, white sugar
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1 tablespoon, salt
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Vegetable shortening blend for frying
Directions
- In a large pot whisk together water, vinegar, white sugar, and salt. Add potatoes, and stir to combine. Place in fridge for 2 hours to brine.
- Place pot on stove after brining, and bring to a boil. Boil potatoes for no longer than 1 minute, and drain. Transfer potatoes to a cloth, and pat dry. Spread onto a parchment lined baking sheet ensuring the potatoes are not touching one another. Freeze until solid.
- Heat shortening in a pot to 375 degrees. Add frozen fries, and cook for 2 minutes until lightly golden. Drain on paper towel, and season with salt.
