Peel the potatoes. Cut each potato lengthwise into 4 long slices. Cut each slice into 4 strips.

Place the strips into a bowl of cold water for at least 30 minutes or overnight in the fridge.

For the ketchup, whisk together tomato paste, sugar, vinegar, mustard, cinnamon, cloves, and allspice in a small pan over low heat. Pour in ¼ cup water. Whisk until smooth.

Cook until the sugar melts and the ketchup is warmed through, about 5 to 10 minutes.

Season with salt and pepper. Set aside and let the flavors blend at room temperature or in the refrigerator overnight. The longer it sits, the better the flavor.

Drain the potatoes through a colander and slide onto paper towels. Use more towels to blot the potatoes dry. The drier the potatoes, the more they will crisp.

Pour oil into a deep skillet over medium heat to a depth of 1-inch. Use a candy thermometer to gauge the oil to 325°.

Place the fries into the oil and cook for 5 minutes. This step cooks the inside of the potatoes.

Transfer the fries to a baking sheet lined with paper towels. These precooked fries will keep in the fridge for several hours until you are ready to serve.

Raise the temperature of the oil to 375°.

Place the partially cooked fries in the oil. Cook until golden, about 5 minutes more.

Transfer to a baking sheet lined with paper towels.

Season with salt and pepper and serve with ketchup.