French Fried Potatoes234 Reviews
- Prep: 25 min
- Cook: 15 min
- Ready In: 40 min
“These are the best French Fries - the sugar solution has something to do with the carbohydrates, but by doing it they don't soak up so much grease, so they get crunchy.” - by Lorelei Rusco
Original recipe yields 4 servings
- In a medium bowl, dissolve the sugar in warm water. Soak potatoes in water mixture for 15 minutes. Remove from water, and dry thoroughly on paper towels.
- Heat oil in deep-fryer to 375 degrees F (190 degrees C). Add potatoes, and cook until golden, 5 to 6 minutes. drain on paper towels. Season with salt to taste.
Amount Per Serving (4 total)
- 498 cal
- 33.2 g
- 48.9 g
Based on a 2,000 calorie diet
Reviews (234)Rate This Recipe
"This is a fine recipe with one exception. The trick to french fries that are crispy on the outside and tender on the inside is to first soak then in cold water. Dry thouroughly. Fry TWICE...first a sh..." See moreort fry (like blanching vegetables, but in oil), drain and then fry a second time until golden and crispy. This should give the desired results. My friends know I can't eat a soggy fry... and I love fries ;-) ) Happy frying."
"Out of curiousity, I divided my potatoes into two batches and soaked one batch in cold water only, and the other in cold water with the sugar added. I must say that the one soaked in sugar water did c..." See moreome out crispier. The difference in the taste was discernible at best, but you can totally tell that one was crispier than the other, so I would suggest that you use sugar as listed in the recipe. Wonderful french fries. Finally I can forget buying thosed frozen ones. Thank you so much for sharing this recipe. It is a keeper."
"Planned on fries tonight and decided to experiment. Per Martha S. I've been soaking my potatoes in cold water for at least 2 hours before cooking. I tried cold sugar water, warm sugar water and cold..." See more plain water. There was diffinately a difference with the sugar water which my son noticed as well. There wasn't much of a difference with warm or cold sugar water, but our preference was the cold. It just may have been the first batch we cooked. Will be doing the cold sugar method from now on as these were good. At first I didn't think it would work because the potatoes were crisp in the plain cold water and interestingly, the sugar water made the potates softer before cooking."
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