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Recipe Tags: Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy Side Dishes Potatoes Vegetables Finger Food Holiday Event Kid Friendly Low Fat Deep Fry Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Independence Day Healthy 2 Low In Something Superbowl Presentation Served Hot Technique From Scratch Labor Day

French Fries

After much testing, i've found this is the best way to get nice, crispy fries! since ds thinks fries are a nutritional necessity, i really needed to find the best-tasting way to make these. When money is tight, i have substituted vegetable/canola oil without a major difference in taste, but the peanut oil is best. Prep time does not include soaking time.

Steps

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.
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.
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.

Ingredients

russet potatoes, sugar, water, peanut oil, onion powder, salt