Real French Fries
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.