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1
To make the ketchup:.
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2
In a large, heavy saucepan over medium heat, combine the tomato sauce, vinegar, shallots, sugar, fennel seeds, kosher salt, cloves, dry mustard, black pepper and cayenne.
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3
Bring to a boil, stirring occasionally, then reduce the heat to very low.
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4
Cover and simmer until the sauce thickens, about 30 minutes, stirring occasionally (and, during the last 10 minutes of cooking, often).
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5
Transfer the ketchup to a small bowl and let cool.
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6
Cover and refrigerate for at least 1 day or up to 3 weeks.
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7
French fries:.
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8
Peel the potatoes and cut each one lengthwise into slices 1/3 inch thick.
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9
Cut the slices lengthwise into sticks 1/3 inch thick.
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10
Spread out 3 kitchen towels.
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11
Scatter the potatoes over the towels and roll them up.
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12
Let stand for 30 minutes to allow most of the moisture to be absorbed.
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13
In a deep fryer or large, heavy pot over medium-high heat, pour in oil to a depth of 2 inches and heat to 325F on a deep-frying thermometer.
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14
Working in 4 batches, fry the potatoes until just tender but not brown, about 3 minutes.
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15
Using a large skimmer or the deep fryer's basket, transfer the potatoes to a baking sheet lined with several layers of paper towels to drain.
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16
Between batches, let the oil return to 325F and use a skimmer to remove any potato bits that remain in the oil.
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17
Let the potatoes cool for at least 15 minutes or up to 2 hours.
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18
Reheat the oil in the fryer to 375F
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19
Fry the potatoes again in 4 batches until they are a deep golden brown and crisp, 3 to 4 minutes per batch.
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20
Transfer the potatoes to a baking sheet lined with fresh paper towels and season with kosher salt and black pepper.
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21
Serve immediately, with the ketchup alongside.
