Recipe by southern chef in louisiana
This is the way I always eat these. We don't like them overloaded with sugar--just a sprinkle of salt and sugar makes them just right.
Top Review by WitchyWom2
After frying the potatoes - I sprinkle them with a little white sugar, cinammon and a pat of butter - add this right away so the butter can melt in with the cinnamon and sugar. I am from Louisiana and that is how my mom always fixed hers.
Directions See How It's Made
- Drop potatoes in boiling water covered by 3 to 4 inches. Remove before they are thoroughly cooked (about 15 to 20 minutes). Cool potatoes and then peel. And cut into pieces 2 inches long and 1/2 inch thick.
- Heat oil to 375°F
- Put the potatoes in oil a few at a time and cook until light and brown; remove and drain well. Sprinkle with salt and sugar.