2 Idaho russet potatoes 1/4 cup corn syrup 1 1/2 cups water 6 cups peanut oil 1/4 cup beef lard 2 teaspoons salt, to taste 1/4 teaspoon beef bouillon granules (optional) DIRECTIONS Peel potatoes and julienne the peeled potatoes into shoestring french fries. They should be 1/4-in
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