Classic French Fries with Ketchup Dipping Sauce

1.Prepare the potatoes by cutting them into 1/4-inch thick sticks. Rinse the cut fries under cold water to remove excess starch, then soak them in a large bowl of cold water for at least 15 minutes to ensure crispiness.

2.While the potatoes soak, prepare the ketchup. In a small saucepan, combine crushed tomatoes, white vinegar, granulated sugar, salt, onion powder, garlic powder, allspice, cloves, and water. Bring the mixture to a simmer over medium heat, stirring occasionally.

3.Reduce heat to low and let the ketchup simmer gently for 15 minutes, stirring frequently to prevent sticking. Once thickened, remove from heat and let cool to room temperature. For a smoother texture, optionally blend the ketchup with an immersion blender.

4.Drain the soaked potatoes and pat them completely dry with clean kitchen towels or paper towels to remove moisture, which helps achieve crisp fries.

5.Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 325°F (163°C). Fry the potatoes in batches for about 4-5 minutes per batch, or until they are soft but not browned. Remove and drain on paper towels.

6.Increase the oil temperature to 375°F (190°C). Return the par-cooked fries to the hot oil in batches and fry for an additional 2-3 minutes until golden brown and crispy. Drain on fresh paper towels immediately.

7.Season the fries with salt and freshly ground black pepper while still hot. Serve the fries hot with the homemade ketchup on the side for dipping. For the classic "fries inside ketchup" experience, dip each fry fully into the ketchup before enjoying.