Hardee's French Fries
6 c Vegetable oil
1/3 c Granulated sugar
2 c Warm water
2 lg Russet potatoes
Salt to taste
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini