Step 1

Combine the brine ingredients and set aside.

Step 2

Peel and rinse that potatoes.

Step 3

Slice them into strings just under ½ inch. (A french fry potato cutter makes this easy.)

Step 4

Place them in the cold brine as you slice them. Ensure the potatoes are completely submerged. Add more cold water if needed.

Step 5

Cover and place the brine in the fridge for 2 hours or overnight.

Step 6

Drain and rinse them twice with cold water. Pat them completely dry.

Step 7

Preheat oil to 300 degrees. (A dutch oven and oil thermometer is very helpful.)

Step 8

Fry the potatoes in batches for about 5 minutes. Remove with a slotted spoon and place on a paper towels. They will be very soft. (This is a good thing.)

Step 9

Add the vegetable shortening and increase the heat to 400 degrees. Fry in batches again until golden brown. (It’s hard to be patient during this part.)

Step 10

Remove and place on paper towels. Season with salt right away and serve!