crispy French fries

Finally, crispy French fries. 

These were dropped in oil three times. Twice at moderately low 220℉ then at 350℉ to finish.

First to cook the potato through. Removed to a separate container to cool where the potato weeps moisture. Then fried again at moderate heat to dehydrate. Removed again. And finally at regular frying temperature to crisp, and they stay crisp with fluffy interior.

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