Put the tomato paste, brown sugar, vinegar, mustard, cinnamon, salt, pepper, cloves and allspice into a small pan over low heat.

Pour in 1/4 cup water.

Whisk until smooth.

Cook until the sugar melts and the ketchup is warmed through.

Set aside and let the flavors blend at room temperature for 1 hour or in the refrigerator overnight.

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.

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.

Heat a skillet over medium heat.

Pour enough oil to come 1-inch up the side of the skillet.

Use a candy thermometer to gauge the oil to 325 degrees.

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 pre-cooked fries will keep in the fridge for several hours until you are ready to serve.

Raise the temperature of the oil to 375 degrees.

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.