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French Fries




Source of Recipe


Labor Day Weekend


List of Ingredients




French Fries


* 4 russet potatoes, preferably Idaho
* 2 tablespoons sugar
* water, enough to cover your potatoes
* peanut oil (enough to fill your pot at least half way)
* onion powder
* salt

Recipe




Wash your potatoes, making sure you scrub all the dirt off. Cut any bad spots off the potato.

Slice the potato into 1/4-1/3 inch slices, holding the potato upright while doing so. Turn the potato a quarter turn, and slice it again into 1/4-1/3 inch slices. This will give you perfectly cut fries. (I like to leave the skin on my potatoes, but this is a personal preference). Repeat with each potato.

Place the sliced potatoes into a bowl. Mix 2 tbsp sugar with 2 cups of water, stirring until the sugar is dissolved. Pour over the potatoes. Add enough water to cover the potatoes, swirling it around to make sure the sugar is equally distributed. Let the potatoes sit in the water at least 2 hours. (If you leave them more than 3 hours, refrigerate the potatoes and water).

Pour the oil into your Dutch oven or pot to about half full. Heat the oil on high. After about 2 1/2 minutes, test the oil by placing a dried fry into the oil -- if it fries vigorously, your oil is ready. Meanwhile, pour the water off the fries and blot with a paper towel. This will cause less oil splatter.

Cook the potatoes in hot oil for 2-3 minutes. Remove and drain on paper towels. Repeat until all have been cooked for 2-3 minutes.

Return the first batch of fries to the oil until they are golden brown. Repeat with the other fries.

Sprinkle with onion powder and salt to taste. (We like to use Greek seasoning sometimes, and also add pepper sometimes).

Keep them warm in the oven until ready to serve (at my house, they are grabbed from the plate immediately!).