Peel and cut the potatoes into French fry shapes which is long and thick cubic slices.

Put the salt and sugar into the water and dissolve them before soaking the potatoes into the water.

Cover the bowl and refrigerate it for a minimum of 15-20 minutes.

For phase 2, first heat oil in your pan.

Soak the excess water off of the potatoes so there's minimum oil splatter.

Shallow fry the potatoes in batches for around 2 minutes each batch. Check for golden-ish color. Remove once they're about to go whitish golden.

Stick the potatoes back in the refrigerator for minimum 15-20 minutes. Best if they're cooled almost all the way but not completely.

Get the potatoes out and toss them with the flour. Use as little flour as possible. They'll be sticky gluey but that's what you want. Trust the process.

Stick them potatoes back into the refrigerator. Wait minimum 5-10 minutes.

Get the potatoes out and reheat your oil.

Deep fry the potatoes in batches again for around 4 minutes each or until golden brown (you know the color of French fries don't ya)