Make the brine by combining all the ingredients (8 cups, ½ cup corn syrup, 3 tbsp salt, 1 tsp white vinegar, sugar).
Peel and rinse the potatoes in cold water. Then, slice the potatoes.
Place them in cold brine while you slice them and make sure they are completely submerged.
Cover them and put them in the fridge for 40 minutes or 2 hours
Dry them completely and preheat oil to 300 degrees.
Fry them in batches for 5 minutes and let them be soft when fries for the first time.
Remove them on paper towels.
Fry the potato fries using vegetable shortening
Remove and place them on paper towels to absorb the oil.
Sprinkle a generous amount of salt and serve it with a dip of your choice.