Tsr Version Of Hardee's French Fries By Todd Wilbur

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 6 cups vegetable oil
• 1/3 cup granulated sugar
• 2 cups warm water
• 2 large russet potatoes, peeled
• salt

Recipe

• 1 heat the oil in a deep saucepan over low-medium heat for about 20 minutes.
• 2 in a medium bowl, mix the sugar into the water until dissolved.
• 3 cut the potatoes in half lengthwise and then into 1/4 inch strips.
• 4 put the potatoes into the sugar solution and soak for 15 minutes.
• 5 remove the potatoes and dry them thoroughly on paper towels.
• 6 the right temperature is crucial here.
• 7 to test the oil fry a couple of potato slices for 6 minutes.
• 8 remove and cool, then taste.
• 9 the fries should not get too dark too soon and should be soft in the middle.
• 10 if the oil is too hot, turn it down and test again.
• 11 the fries should not be undercooked, either.
• 12 if they are, turn up the heat.
• 13 when the oil temperature is just right, put all of the potato slices in for 1 minute.
• 14 this is called the blanching stage.
• 15 take the fries out of the oil and let them cool.
• 16 when the fries have cooled, place them into the oil again for 5 minutes, or golden brown.
• 17 remove from the oil and place on a paper towel-covered plate.
• 18 salt to taste.