Ingredients
Scale
- 4 large Russet potatoes
- Cold water for soaking
- 2 quarts vegetable oil for frying
- 2 teaspoons sugar
- Salt to taste
- 1 teaspoon dextrose (optional)
Instructions
- Prepare potatoes: Peel and cut into uniform fries; soak in cold water for 30 minutes; drain and pat dry.
- Optional blanch: In a pot, bring water with 2 teaspoons sugar to a boil and blanch fries for 3-4 minutes; drain and air-dry completely.
- Heat oil to 325°F (165°C). Fry in batches until pale and just cooked, about 3-4 minutes. Remove and drain on paper towels.
- Increase oil temperature to 375°F (190°C). Fry again in batches until deep golden and crisp, 2-4 minutes.
- Drain well, season with salt, and serve with your favorite dipping sauces.
Notes
- For extra crispness, dry potatoes thoroughly after soaking and after blanching.
- If you don’t have a deep fryer, use a heavy pot and monitor temperature with a candy or fryer thermometer.
- To bake instead, toss with a little oil and air-fry at 400°F for 15-20 minutes, shaking halfway.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Method: Double-fry deep frying
- Cuisine: American, Fast Food Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (150 g)
- Calories: 320 Kcal
- Sugar: 1 g
- Sodium: 260 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
