I'll share my recipe, if you'll share yours, May 7, 2012

14 years ago

I never would have thought of doing fries this way, but it sounds interesting.

French Fried Potatoes

Allrecipes.com

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.

Original Recipe Yield 4 servings

Ingredients

1/3 cup white sugar

2 cups warm water

2 large russet potatoes, peeled, and sliced into 1/4 inch strips

6 cups vegetable oil for frying

salt to taste

Directions

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 and season with salt to taste.

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Comments (3)

Jasdip
14 years ago
I've read, but never think to do it; that if you soak your potatoes wedges and chunks that you are going to roast in the oven, it gets rid of the starch that makes them tough and chewy instead of crispy on the outside. I had roasted veggies twice last week and both times completely forgot about soaking the potatoes.

Here's a recipe that I picked up from a Yahoo Group I belong to.

Grilled Honey-Soy Chops

4 pork chops, about 3/4-inch thick
2 garlic cloves, minced
2 tablespoons minced onion
2 tablespoons lemon juice
2 tablespoons soy sauce
1 tablespoon honey

Combine all ingredients in a self-sealing, plastic bag; seal bag and place in refrigerator 5-24 hours.

Remove chops from marinade (discard remaining marinade). Grill over medium-hot coals until nicely browned, turning as necessary, for about 10-12 minutes. Serves 4.
marilyn_c
14 years ago
My husband makes the best french fries of any I have ever had.

He uses russet potatoes and cuts them in rounds about half an inch thick...although you can cut them a little thinner. Then he cuts the rounds in pieces about the size of your little finger.

He heats the oil but before it is really hot...he dumps them in. (I would never do that...and it isn't like he is so smart and figured something out...he is just impatient.)

Then by the time they cook and the oil has re heated it is like frying them twice...which is the "correct" way to cook french fries...fry them twice.

That's the only thing I can figure out why this works so well. They are crunchy on the outside and soft on the inside. He drains them well on paper towels and salts immediately.

(Also does not peel the potatoes).
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glenda_al
14 years ago
I use preseasoned WalMart brand frozen potato wedges and follow the directions below with tossing them in the oil and parmesan cheese.

We love these.

EASY PARMESAN POTATO WEDGES
***********************************
This recipe can also be served with sour cream.
1/3 cup grated parmesan cheese
1 teasp paprika
1 teasp garlic powder
1/2 teasp salt
1/4 - 1/2 teasp pepper
4 potatoes unpeeled
1/3 cup vegetable oil

1) Preheat oven to 400F (204C)
2) In plastic bag combine first 5 ingredients.
3) Cut each unpeeled potato into 8 wedges.**** Dip wedges in oil and then shake in cheese mixture.
4) Place wedges on a baking sheet skin side down and bake at 400F (204C) for 30 - 40 minutes.

I'll share my recipe, if you'll share yours, May 7, 2012

Comments (3)

Jasdip

marilyn_c

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glenda_al

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