William and Sonoma has a new chopper thing.You put the vegetable on the tray and push down. I bought one today and then needed a recipe to try it out on.These french fries are AWESOME!!! I will only make them this way from now on.They taste alot healthier but unbelievably delicious!

I doubled the recipe and followed the suggestion of frying twice. I soaked the potatoes in the warm sugar water. Dried fully and then put in the fridge until I was ready to fry them. Fried them in a fry daddy for 1-2 minutes and did all potatoes. Then went back through and refried for 2-3 minutes or until golden. Salted and put in oven on 175 degrees to keep warm. These turned out great. The taste was really good and they were a little crispy and soft on the inside. Will make these again.

I really liked these, you have to cook them longer that suggested, and the trick is to cut them thin. I also fried them twice as suggested, and kept them in the oven on a rack to keep warm, the longer they were in there the more crisp they got.

so so good!!!

I followed MarylandGirl's advice and fried my potatoes twice. Since I don't have a deep fryer, I just used a heavy saucepan and set the heat to medium and fried/blanched for about 3 minutes, drained, and cooled. I then increased the temperature of the oil by turning up the heat to med-hi and fried a second time, 3-4 minutes. The sugar solution is a great trick, only I used ice cold water and soaked for almost 30 minutes. I will use this recipe and technique again. Thank you all for sharing =)

Very good. I ran out of time so they didn't dry completely, but they were still good. I probably should have cooked them a bit longer, also. I will use this recipe again. Very good!!

OK, I see alot of great reviews. Today I experimented with different temperatures and thickness of potatoes. I must be doing something wrong. My fries either came out soggy or soggy and dark. If I kept my temperature at 365 they would burn before the cooked inside. If I lowered the temp. they would be soggy. Please Help!

Okay gang for those who think it's odd to soak them in warm water...well the warm water is merely to dissolve the sugar. After the sugar is dissolved I add some ice and then do the soaking. These fries are the best. I have baked these (spraying with pam & seasoning w/ garlic salt) as well as fried them and they are always a hit. Thanks Lorelei!

Never thought a sugar solution would be the key to great fries! Thanks, will make these again!

I don't know if it was the sugar water, or the fact that I switched and used russet potatoes, but I know I wont switch either.

Great french fries!! Better then the frozen, and better then the fast food fries. I followed the recommendation of another reviewer, and blanched in hot oil for 2 minutes, then drained for 1 minute and back in the oil for 5 minutes. Came out crispy and golden brown!

I can't bring myself to rate this less then 5 stars til I have prepared it correctly. Mine turned out very flimsy and I realized that I had not dried the potatoes after soaking like I was supposed to. Will try again soon and rate again. The flavor was perfect BTW or I wouldn't even be willing to try again. I can't wait to see if I get crispy fries.

I've always soaked potatoes in ice water before frying them to make them crispier on the outside and creamier on the inside - but the addition of the sugar really helps! Try sprinkling a little lemon juice over the potatoes and stirring them as soon as they come out of the fat. The lemon juice seems to turn a little sweet, and really flavors the potatoes.

i have to give 4 stars until i can try them again. i did soak in the sugar water but i didnt double fry them. they were pretty good, but not restaurant quality, for sure. maybe the double fry would help next time.

pretty good. I used seasoning salt on them and they tasted good. Thanks!

I think this recipe is great! I`ll never buy frozen again. I save the oil and use it again the next time.