Since going on a gluten free diet, I have realized just where gluten is all present. A lot of the fries that are fried in restaurants are deep fried in large deep fryers that also fry other breaded items, like chicken fingers and fish sticks. Those items contain gluten, which is then transfered to the oil, then to your fries. So, I have not bothered chancing it when it comes to the take out food. However, I was craving some good old deep fried french fries. So, I decided to make some in my own kitchen, where I knew there would be no cross contamination.
A few weeks ago on Kevin’s blog he showed us how he made home fries to go with his fish & chips dinner. After reading that, I decided to give it a try. I read a few other recipes, and some of them mentioned soaking your cut potatoes in sugar water prior to frying them. I decided to give this a try. I did not have russet potatoes at home, so I used red potatoes instead. These fries were definitely tasty, but will not become a regular here, because of the deep frying. Just a “special treat” kind of thing.
- 1/3 cup white sugar
- 2 cups warm water
- 2 large russet potatoes – peeled, and sliced into 1/4 inch strips
- 6 cups vegetable oil for frying
- salt to taste
- Cut potatoes into desired shape.
- In a medium bowl, dissolve the sugar in warm water. Soak potatoes in water mixture for 15 minutes. Remove from water, and dry thoroughly on paper towels.
- Carefully heat the oil to 325 degrees F.
- Add fries & fry until pale & floppy (about 2-3 minutes).
- Remove fries from oil.
- Increase oil temperature to approximately 375 degrees F.
- Carefully add the fries back into the oil. Continue to fry for another 2-3 minutes, or until golden brown.
- Remove fries from oil. Drain on paper towels. Sprinkle with salt if you so desire.