Hardee's French Fries

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6 cups vegetable oil
1/3 cup granulated sugar
2 cups warm water
2 large russet potatoes, peeled
salt

Heat the oil in a deep saucepan over low-medium heat for about 20 minutes. In a medium bowl, mix the sugar into the water until dissolved. Cut the
potatoes in half lengthwise and then into 1/4 inch strips. Put the potatoes into the sugar solution and soak for 15 minutes. Remove the potatoes and
dry them thoroughly on paper towels. The right temperature is crucial here. To test the oil fry a couple of potato slices for 6 minutes. Remove and
cool, then taste. The fries should not get too dark too soon and should be soft in the middle. If the oil is too hot, turn it down and test again. The fries
should not be undercooked, either. If they are, turn up the heat. When the oil temperature is just right, put all of the potato slices in for 1 minute. This
is called the blanching stage. Take the fries out of the oil and let them cool. Then the fries have cooled, place them into the oil again for 5 minutes, or
golden brown. Remove from the oil and place on a paper towel-covered plate. Salt to taste.