Slice 2 pounds russet potatoes into fries, transferring to a bowl of tepid water.

Heat 2" vegetable oil or shortening in a pot until 375 degrees or very hot.

Drain potatoes and dry well.

Add half of the potatoes to pot and fry, until they soften and blister, 4 min. Do not let them color.

Remove to a paper towel lined baking sheet.

Repeat with remaining potatoes. Transfer to freezer until firm, 1 hour.

When ready to serve, reheat oil to 375 degrees.

Fry potatoes until golden brown. Transfer to paper towels to drain.

Season with salt...

Makes 8 servings.

Ingredients:
1 small red onion, thinly sliced
4 teaspoons brown sugar, divided
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup Dijon mustard
1 tablespoon apple cider or unsweetened apple juice
6 wheat sandwich buns, split
6 Bibb or Boston lettuce leaves
1 medium pear, peeled and thinly sliced
1 pound cooked turkey breast, thinly sliced
1/4 cup loosely packed basil leaves
6 tablespoons crumbled Gorgonzola cheese

Directions: