Hardee's french fries (ts)

Yield: 1 servings

Measure Ingredient
6 cups Vegetable oil
⅓ cup Sugar
2 cups Warm water
2 larges Russett potatoes, peeled
Salt

Heat the oil in a deep saucepan over low-medium heat for about 20 minutes. In a medium bowl, mix the sugar into the water until dissolved. Cut the potatoes in half lengthwise, and then into ¼" strips. Put the potatoes into the sugar solution and soak for 15 minutes. Remove the potatoes and dry them thoroughly on paper towels. The right oil temperature is crucial here. To test the oil, fry a couple of potato slices for 6 minutes. Remove and cool, then taste. The fries should not get too dark too soon and should be soft in the middle. If the oil is too hot, turn it down and test again.

The fries should not be undercooked either. If they are, turn up the heat. When the oil temperature is just right, put all the potato slices in the oil for 1 minute. This is the blanching stage. Take the fries out of the oil and let them cool. When the fries have cooled, place them into the oil again for 5 minutes, or until golden brown. Remove from the oil and place on a paper towel-covered plate.

Salt to taste. Note: Oil temperature is crucial in cooking these french fries. Be sure to test the oil on several potato slices before cooking massive portions. And keep in mind that the more you cook at once, the longer the cooking time may be. The blanching stage may seem to be a nuisance, 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 will make them crispy when done. Makes: 4 to 5 dozen french fries From: "Top Secret Recipes" Cookbook Posted by: Debbie Carlson

Submitted By DEBBIE CARLSON On 12-01-94

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