Crispy crunchy deliciousness – brined & double fried
Peel potatoes, if desired, and slice thinly, about 1/4 inch deep. Place in a container of water large enough to hold the slices as they’re cut.
When potatoes are all sliced, drain the potatoes and add about a cup of clean, warm water to the container. Add the sugar and salt and mix until dissolved. Add the potato slices back in and mix, then top off with cold water to cover potatoes. Brine for 30 minutes to overnight.
When ready to cook, add oil to a deep pot. Heat to 325 degrees F. While oil is heating, drain potatoes well and lay out on an absorbent towel. Cover with another towel and pat until dry.
Cover a large sheet pan with 2 layers of paper towels and have at the ready. Fry potatoes, working in batches until they just begin to pick up a little a little color. Remove and place on one half of the pan to drain.
When all the potatoes have their first fry, turn the heat until the oil reaches 365 degrees, F. Fry the potatoes a second time, in batches, until potatoes are crispy and lightly colored. Remove and place on the dry side of the paper towel covered sheet pan. If you need more room, layer on clean paper towels on the other side.
Salt while warm and serve immediately.
The teaspoon of sugar and salt is enough to brine 4 potatoes. If making a larger batch, increase both.