Honey 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.
Serves: 8Hands-on: 45 minutesTotal: 45 minutesDifficulty: Medium
- 3 tsp. salt, divided
- 1⁄4 cup honey
- 3 quarts cold water
- 3 cups ice cubes
- 2 lbs. russet potatoes
- 4 cups canola or corn oil
- Place 2 teaspoons 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 into sticks, being sure to place the cut potatoes back into the ice water to help prevent browning.
- 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.
- 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 remaining salt. Keep potatoes warm in oven until ready to serve.