Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 c Vegetable oil 2 lg Russet potatoes
1/3 c Granulated sugar Salt to taste
2 c Warm water

1) Heat the oil in deep saucepan over low-med. heat for abt. 20 min.
2) In med. bowl, mix sugar into water until dissolved. 3) Cut
potatoes in half lengthwise, and then into 1/4" strips. 4) Put
potatoes into the sugar solution and soak for 15 min. 5) Remove
potatoes and dry thoroughly on paper towels. 6) The right oil temp.
in crucial. To test oil, fry a couple of potato slices for 6 min.
Remove and cool, then taste. The fries should not get too dark too
soon and should be soft in the middle. If oil is too hot, turn it
down and test again. The fries should not be under cooked,either. If
they are, turn up heat. 7) When oil temp. if just right, put all of
the potatoes in the oil for 1 min. This is the blanching stage. 8)
Take fries out of the oil and let them cool. 9) When the fries have
cooled, place them into the oil again for 5 min., or until golden
brown. 10) Remove from oil and place on paper towels to drain. Salt
to taste.

Yield: 4 to 5 dozen french fries

Oil temp. is critical in cooking these french fries. Be sure to test
the oil on several potato slices before cooking large portions. And
keep in mind that the more your cook at once, the longer your cooking
time may be.
The blanching stage may seem to be a nuicance, but it is crucial
if you want your fries to come out right. Blanching allows the fries
to soak up a little oil while cooling, and wil make them crispy when
done.

Source: "Top Secret Recipes" by Todd Wilbur

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