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Ingredients
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8 potatoes, peeled and cut into 1/4-inch thick fries
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¼ cup white sugar
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2 tablespoons corn syrup
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1 quart canola oil, or as needed
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sea salt to taste
Directions
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Place potatoes in a bowl and cover with water; let sit for 5 minutes. Drain and pat dry.
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Place potatoes in a bowl and cover with boiling water; add sugar and corn syrup and mix well. Place bowl in the refrigerator and let sit for 5 minutes. Drain and pat dry.
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Spread potatoes out in a baking dish, cover the dish with plastic wrap, and freeze for 30 minutes.
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Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
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Working in batches, fry potatoes in hot oil for 2 minutes. Transfer to a paper towel-lined plate to dry and let cool for 15 minutes.
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Working in batches again, fry potatoes in hot oil until browned and crispy, 5 to 7 minutes. Season fries with sea salt.
Nutrition:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts (per serving)
600 | Calories |
22g | Fat |
95g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 600 | |
% Daily Value * | |
Total Fat 22g | 29% |
Saturated Fat 3g | 15% |
Sodium 112mg | 5% |
Total Carbohydrate 95g | 34% |
Dietary Fiber 9g | 34% |
Total Sugars 19g | |
Protein 9g | 17% |
Vitamin C 84mg | 93% |
Calcium 53mg | 4% |
Iron 4mg | 24% |
Potassium 1795mg | 38% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.