1/4 c white sugar
2 T white sugar
2 c warm water
2 large russet potatoes (cut into 1/4” strips)
7 c oil (enough oil to cover potatoes)
In a bowl dissolve the sugar completely in the room temperature water (the sugar must be completely dissolved!). Add in the potato strips and let sit at room temperature for 1 hour; drain well. Place on clean towels and dry the potato strips thoroughly. In a large heavy pot or deep-fryer heat oil to 375 degrees. Carefully add in potatoes and cook/blanch in hot oil for 2 minutes.
Remove and cool to room temperature (this can be done hours in advance). Reheat the oil once again to 375 degrees. Return the cooled blanched fries and fry until golden brown, tossing gently a few times during frying with a wooden spoon or a heat-safe spatula (about 10 minutes, or might take a little longer depending on how brown you want the fries). Remove from oil and place into a bowl. Season with seasoned salt (or white salt) while still hot. The “secret” ingredient for extra-crisp fries is the sugar water, the fries will not absorb the grease while frying, also they must be blanched in hot oil for a couple minutes then removed to cool and then refried, you could even blanch them in the morning to make for dinner! If you are planning to double this recipe the potatoes must be separated into two bowls (2 potatoes in one bowl only)… For freezing, make as directed only fry (the second time) until just golden brown, cool and then freeze on a baking sheet until completely frozen, then pop into freezer bags, thaw before refrying. NOTE: Save the cooled oil in a jar at room temperature for the next time you make these.