Reviewed: May 28, 2012

Super bummed. Very soggy. We choked them down because we hate waste. So disappointed.

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Reviewed: Apr. 29, 2012

I have not tried this, but in the 60's I was a fry cooker at McDonalds. We would cut, wash, (3 times) and then blanch them. (325 degrees) After they were blanched, we would let them cool, then refry them at 375 degrees til golden brown. The secret was in washing them, and drying them. The bottom of our sinks were covered with starch, and thats what we tried to get rid of. After three washes, there was little or no starch left.

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Dave

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Cooking Level: Intermediate

Living In: Orlando, Florida, USA

Reviewed: Apr. 23, 2012

I did the quick fry and then a second fry. Delicious. My husband and I both thought they were as good as Five Guys or better. I used red potatoes. My mother always soaked her french fries in ice water before frying to get them crispy. The sugar water lends a sweet flavor to go with lightly salted fries.

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properethel

Reviewed: Apr. 2, 2012

awesome

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valerie25

Reviewed: Mar. 27, 2012

I really liked the soaking in sugar water. I was able to cut & prepare these way ahead of time. And when fried, they came out crispy & good. I added some seasoning when they came out of fryer.

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Raven

Reviewed: Mar. 15, 2012

Terrific. Customize seasoning to preference. I like to add chili powder and seasoning salt for something with a burst. But still great as written.

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pritty1npink

Cooking Level: Beginning

Reviewed: Mar. 15, 2012

Great recipe. Only changes I made were cooking canola oil on a skillet medium-high. YUM!

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marnjan1

Reviewed: Feb. 27, 2012

The best fries I've ever had. I've tried making my own in the past on numerous occasions and they've never been as crisp as these. Yum yum!

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Moetsch

Living In: Poolville, Texas, USA

Reviewed: Feb. 20, 2012

This is my go to recipe for homemade french fries. I usually soak in sugar water for at least 1/2 an hour or overnight in refrigerator and then drain and air dry (they won't turn brown sitting out). Always do a short fry (about 2 minutes) and then just before you're ready to serve, thoroughly refry till golden brown. Perfect and delicious every time!

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Reviewer:

annabanana

Reviewed: Feb. 16, 2012

I soaked mine in cold water to remove the starch. Fried twice (first to blanch, then to crisp) and skipped the sugar solution. Also, I only used 1 cup of vegetable oil. They turned out wonderfully!

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