SERVES 8

The trick to making the best French fries is to get the potatoes as dry as possible. Dry them in kitchen towels, then in paper towels.

2 teaspoons salt

¼ cup honey

3 quarts cold water

3 cups ice cubes

2 pounds russet potatoes

4 cups canola or corn oil More salt to taste

1. Place salt, honey, and 1 cup cold water in large bowl; stir until salt and honey are dissolved. Add remaining cold water and ice cubes. Peel potatoes, placing in ice water mixture as you work. Cut potatoes using a mandoline, a knife, or a food processor, being sure to place the cut potatoes back into the ice water to help prevent browning.

2. Preheat oven to 200°F. Place oil in a very large pot; attach a food thermometer. Heat over medium high heat until the temperature reaches 375°F. Meanwhile, dry potatoes, first in a kitchen towel, then with paper towels, until as dry as possible.

3. Carefully drop a couple of handfuls of potatoes into the hot oil at a time. Fry, stirring occasionally, until potatoes are golden brown, about 7 to 11 minutes. Remove from oil and drain on paper towels; sprinkle with salt or other seasonings. Keep potatoes warm in oven until ready to serve.