Okay, here's the secret for crispy French fries, soft and fluffy in the center. You're not going to like it. Ready? Here goes:
They must be deep or shallow fried in oil three times. Twice on low heat to cook the potato. Allow them to relax, rearrange their starches and redistribute their water, then a third time on high heat for just a few seconds to dehydrate and toast their surfaces. Their crispiness will hold with no further redistribution of starch and water possible to make them soggy.
Unless it takes you an hour to eat them then all bets are off.
Now you know the secret to long-lasting crispy French fries. I say to you, go forth and change the world.
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