Thick Crispy Fried Potatoes

1. 1

   In a large container or in a pot mix together 2 litres of cold water with salt and sugar, stir well, so that the sugar and salt dissolve completely. Peel the potatoes. Cut peeled potatoes into slices 15 mm / 0.6 inch thick. Place them in a brine. Set aside for 40 minutes.

2. 2

   Turn the heat on to high, and bring the water to a boil in another pot. Meanwhile, drain off the brine and place the potatoes into a boiling water. Lower the heat and let it simmer slowly for 10 - 12 minutes. Drain the potatoes well and blot with paper towels to dry them, let the potatoes to cool and dry.

3. 3

   Heat a large pot, filled with oil to 130 u00b0C / 266 u00b0F. Fry them in three batches, using a strainer gently place them in the hot oil. Fry each batch for about 8 minutes, they should be firm and golden. Lay them out on a tray, lined with a paper towel, let them cool and dry.

4. 4

   Heat the same pot, filled with the same oil once again, this time to 190 u00b0C / 375 u00b0F. Once again fry the potatoes in three batches, using a strainer gently place them in the hot oil. Fry again for 5 - 7 minutes.

5. 5

   Drain the potatoes on paper towels to remove any excess oil. This will prevent them of becoming greasy as the potatoes cool. Season to taste.

* Per serving · 4 servings · Values may vary.