6 c vegetable oil
1/3 c granulated sugar
2 c water,Warm
2 lg russet potatoes
1 salt,To Taste
1) Heat the oil in deep saucepan over low-med. heat for abt. 20 min.
2) In med. bowl, mix sugar into water until dissolved. 3) Cut
potatoes in half lengthwise, and then into 1/4" strips. 4) Put
potatoes into the sugar solution and soak for 15 min. 5) Remove
potatoes and dry thoroughly on paper towels. 6) The right oil temp.
in crucial. To test oil, fry a couple of potato slices for 6 min.
Remove and cool, then taste. The fries should not get too dark too
soon and should be soft in the middle. If oil is too hot, turn it
down and test again. The fries should not be under cooked,either. If
they are, turn up heat. 7) When oil temp. if just right, put all of
the potatoes in the oil for 1 min. This is the blanching stage. 8)
Take fries out of the oil and let them cool. 9) When the fries have
cooled, place them into the oil again for 5 min., or until golden
brown. 10) Remove from oil and place on paper towels to drain. Salt
Yield: 4 to 5 dozen french fries