French Fries

Start by chopping the potatoes into thin strips, about 1-finger thick each. 

Transfer these potato strips to a bowl and add the salt and the sugar. Add enough cold water to cover the potatoes and add the ice cubes, mix all ingredients together very well. 

Let the potatoes rest in the water for 20 minutes.

After this indicated time, drain all the water. 

Then dry the potatoes with a dish cloth and set them aside. 

Now into a bowl, add the sifted wheat flour and the sifted corn starch. 

Coat all the potatoes in this flour/corn starch mixture, breading them very well. 

Once you’ve done that, using a strainer, remove the excess flour and set these coated potatoes aside. 

If you want, you may store the potatoes in a plastic bag, freeze them and fry them whenever you like – you don’t need to unfreeze them before frying. The potatoes are valid for 30 days. 

Fry them in hot oil for 6 minutes.

Drain them on paper towels. 

Serve.